Spinach Feta Stuffed Chicken (Printable Version)
Juicy chicken breasts stuffed with spinach and feta, seasoned with herbs and baked to perfection.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Filling
05 - 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
06 - ¾ cup crumbled feta cheese
07 - 1 garlic clove, minced
08 - ¼ cup finely chopped sun-dried tomatoes (optional)
09 - 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
10 - ¼ teaspoon dried oregano
11 - ¼ teaspoon ground black pepper
→ Topping
12 - 1 tablespoon olive oil
# Directions:
01 - Preheat oven to 400°F.
02 - Heat olive oil in medium skillet over medium heat. Add minced garlic and cook for 30 seconds. Add chopped spinach and sauté until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine sautéed spinach, crumbled feta, sun-dried tomatoes if using, parsley, oregano, and black pepper. Stir thoroughly.
04 - Pat chicken breasts dry. Using a sharp knife, cut a deep pocket into the side of each breast being careful not to cut through completely.
05 - Season the outside of each breast evenly with salt and black pepper.
06 - Fill each pocket with the spinach and feta mixture. Secure openings with toothpicks if necessary.
07 - Place stuffed breasts into a baking dish and drizzle with olive oil.
08 - Bake in preheated oven for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and juices run clear.
09 - Allow chicken to rest for 5 minutes before removing toothpicks and serving.
# Expert Tips:
01 -
- Your chicken stays remarkably juicy inside while the filling stays vibrant and seasoned, not dried out or bland.
- It looks restaurant-quality when you plate it, but nobody needs to know it took less than an hour from start to table.
- This is the kind of dish that feels fancy enough for company but comfortable enough for Tuesday night when you want something good.
02 -
- Patting the chicken dry before cooking is non-negotiable if you want the outside to brown properly instead of steam inside its own moisture.
- Don't skip the resting period—it genuinely changes how tender the chicken feels when you bite into it, and that 5 minutes isn't time you're wasting.
- Feta can sometimes taste very salty, so taste your filling mixture before you stuff it and add less salt to the outside seasoning if needed.
03 -
- A meat thermometer removes all the guesswork and anxiety—once you start using one, you'll never go back to cutting into chicken and hoping for the best.
- If your chicken breasts are thicker than an inch, pound them gently to an even thickness so they cook at the same rate and the pocket is easier to create.