Spinach Feta Stuffed Chicken (Printable)

Tender chicken breasts stuffed with spinach, feta cheese, and herbs, baked to juicy perfection.

# Ingredient List:

→ 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 (or 1 tsp dried)
07 - 1 tbsp fresh parsley, chopped
08 - ½ tsp lemon zest
09 - ¼ tsp ground black pepper
10 - ¼ tsp salt

→ Seasoning

11 - 1 tbsp olive oil
12 - ½ tsp paprika
13 - ½ tsp salt
14 - ¼ tsp ground black pepper

# Directions:

01 - Preheat the oven to 400°F and prepare a baking dish by lining it with parchment paper or greasing it lightly.
02 - In a skillet over medium heat, sauté the spinach for 2 to 3 minutes until wilted. Remove from heat and allow to cool slightly, then squeeze out excess moisture.
03 - Combine the cooked spinach, feta, cream cheese, minced garlic, dill, parsley, lemon zest, salt, and black pepper in a mixing bowl. Stir until well incorporated.
04 - Pat chicken breasts dry. Using a sharp knife, create a pocket horizontally along the thickest part of each breast without cutting through completely.
05 - Divide the filling evenly and stuff each chicken breast pocket. Secure the openings with toothpicks if necessary.
06 - Brush the stuffed breasts with olive oil and season both sides with paprika, salt, and black pepper.
07 - Place the stuffed breasts in the prepared baking dish and bake for 25 to 30 minutes until the internal temperature reaches 165°F and juices run clear.
08 - Allow the chicken to rest for 5 minutes, remove toothpicks, and serve.

# Expert Tips:

01 -
  • It tastes like you've been cooking for hours when it's really just 50 minutes from start to table.
  • The filling stays moist and savory while the chicken stays tender, which isn't as easy as it sounds but this method nails it.
  • It works for both casual family meals and impressing someone at your dinner table without announcing how simple it really was.
02 -
  • The filling must be completely cooled before stuffing or it will cook the outside of the chicken before the inside is done.
  • Every oven runs hot or cool differently, so use a meat thermometer rather than trusting time alone to avoid dry chicken.
  • Toothpicks are optional but worth using if your pocket seems loose, as they prevent the filling from bulging out and ensure even cooking.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so take yours out 15 minutes before baking.
  • A meat thermometer is your friend here because it removes all guessing and guarantees juicy, perfectly cooked chicken every single time.

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