Spinach Feta Stuffed Chicken (Printable)

Tender chicken breasts filled with spinach, feta, and herbs baked to a golden finish.

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Filling

05 - 2 cups fresh spinach chopped
06 - ¾ cup feta cheese crumbled
07 - 2 tablespoons cream cheese softened
08 - 2 cloves garlic minced
09 - 1 tablespoon fresh dill chopped
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon red pepper flakes

→ For Baking

12 - 1 tablespoon olive oil

# Steps:

01 - Preheat the oven to 375°F.
02 - In a medium bowl, mix spinach, feta cheese, cream cheese, garlic, dill, nutmeg, and red pepper flakes until well combined.
03 - Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast without cutting all the way through.
04 - Season the chicken breasts inside and out with salt and black pepper.
05 - Stuff each chicken breast with the spinach-feta mixture. Secure the openings with toothpicks if necessary.
06 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
07 - Drizzle with 1 tablespoon olive oil, then transfer the skillet to the preheated oven. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F.
08 - Remove toothpicks before serving. Let rest for 5 minutes, then serve warm.

# Expert Tips:

01 -
  • The combination of tangy feta and fresh spinach creates this incredible creamy filling that keeps the chicken moist throughout baking
  • You get that impressive stuffed chicken presentation without needing any fancy culinary skills or hours of prep time
  • The leftovers make amazing lunch the next day, and the flavors actually get better after sitting overnight
02 -
  • Squeeze frozen spinach completely dry using a clean kitchen towel or your hands, because excess water will make your filling runny and prevent the chicken from searing properly
  • Use an instant read thermometer to check doneness, because cutting into the chicken to check will release all those delicious juices and make the meat dry
03 -
  • Pound the thicker end of the chicken breasts slightly with a meat mallet so they are an even thickness, which helps them cook at the same rate
  • Let the chicken rest for the full 5 minutes before cutting into it, otherwise all those juices will run out onto your cutting board instead of staying in the meat

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