Spinach Feta Stuffed Chicken (Print)

Chicken breasts stuffed with spinach, creamy feta, herbs, and baked to a golden finish.

# Components:

→ 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 - ¼ cup sun-dried tomatoes, chopped
10 - 1 tablespoon fresh dill, chopped
11 - ½ teaspoon dried oregano
12 - Zest of ½ lemon

→ To Finish

13 - 1 tablespoon olive oil
14 - ½ teaspoon paprika

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to slice all the way through.
03 - Season the chicken breasts inside and out with salt and pepper.
04 - In a mixing bowl, combine spinach, feta cheese, cream cheese, garlic, sun-dried tomatoes, dill, oregano, and lemon zest. Mix until well combined.
05 - Divide the spinach-feta mixture evenly among the chicken pockets, pressing gently to seal. Secure with toothpicks if necessary.
06 - Brush the stuffed chicken breasts with olive oil and sprinkle with paprika on all sides.
07 - Place in the prepared baking dish and bake for 25 to 30 minutes, or until the internal temperature reaches 165°F and juices run clear.
08 - Remove toothpicks before serving. Let rest for 5 minutes, then slice or serve whole.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but honestly comes together in about 20 minutes of actual hands-on work.
  • The filling is so creamy and tangy that even people who claim they don't like spinach end up asking for seconds.
02 -
  • The moment you think you've got enough filling, pause—overstuffed chicken breasts tend to burst open in the oven, spilling that precious mixture into the dish.
  • Cold spinach releases water as it cooks, so if you use frozen, thaw it completely and squeeze it dry in a clean kitchen towel, otherwise your filling becomes soggy.
03 -
  • Pat your chicken breasts dry before you start cutting—wet chicken is slippery and dangerous, plus dryness helps with browning in the oven.
  • Make your filling the night before and store it in the fridge; you can stuff and bake the next evening, which means less stress when you're actually cooking.
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