Spinach Feta Stuffed Chicken (Printable version)

Tender chicken breasts stuffed with spinach, feta, and herbs, baked for a flavorful and protein-rich main course.

# List of ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)

→ Filling

02 - 4 oz fresh spinach, roughly chopped
03 - 3.5 oz feta cheese, crumbled
04 - 2 cloves garlic, minced
05 - 2 tbsp cream cheese, softened
06 - 1 tbsp fresh dill, chopped
07 - 1 tbsp fresh parsley, chopped
08 - 1/2 tsp lemon zest
09 - 1/4 tsp ground black pepper
10 - 1/4 tsp salt

→ Seasoning

11 - 1 tbsp olive oil
12 - 1/2 tsp paprika
13 - 1/2 tsp salt
14 - 1/4 tsp ground black pepper

# Directions:

01 - Set oven to 400°F and line a baking dish with parchment paper or lightly grease it.
02 - Heat a skillet over medium heat, add chopped spinach, and cook for 2-3 minutes until wilted. Remove from heat and cool slightly.
03 - Squeeze out excess moisture from spinach, then combine with feta, cream cheese, garlic, dill, parsley, lemon zest, salt, and pepper. Mix until well incorporated.
04 - Pat chicken dry and cut a horizontal pocket into the thickest part of each breast without slicing through completely.
05 - Fill each pocket evenly with the spinach mixture and secure openings with toothpicks if necessary.
06 - Brush chicken breasts with olive oil, then season both sides with paprika, salt, and black pepper.
07 - Arrange stuffed breasts in the baking dish and bake for 25-30 minutes until internal temperature reaches 165°F and juices run clear.
08 - Allow chicken to rest 5 minutes before removing toothpicks and serving.

# Expert Advice:

01 -
  • Looks fancy enough for guests but honest enough for a regular Tuesday night when you want something that feels special.
  • The filling stays moist and flavorful while the chicken stays tender, which honestly took a few tries to nail.
  • Ready in under an hour from start to table, no complicated techniques or equipment required.
02 -
  • Squeezing the spinach dry is non-negotiable; I learned this the hard way when my first batch turned into a watery filling that plopped out of the chicken.
  • The chicken breasts must be patted dry before stuffing, otherwise the moisture keeps the outsides from browning properly.
  • Don't skip the resting time; it's the difference between juicy chicken and chicken that looks juicy until you bite into it.
03 -
  • Buy chicken breasts that are all roughly the same thickness; uniform cooking is the difference between restaurant results and unevenly cooked chicken.
  • Make the filling the night before and store it in the fridge; it actually tastes better the next day as the flavors get to know each other.

Go back