Spinach Feta Stuffed Chicken (Printable)

Juicy chicken breasts filled with spinach, feta, and herbs baked until golden and flavorful.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Filling

05 - 2 cups fresh spinach, chopped
06 - 3/4 cup feta cheese, crumbled
07 - 2 tablespoons cream cheese, softened
08 - 2 cloves garlic, minced
09 - 1/4 cup sun-dried tomatoes, chopped
10 - 1 tablespoon fresh dill, chopped
11 - 1/2 teaspoon dried oregano
12 - Zest of 1/2 lemon

→ To Finish

13 - 1 tablespoon olive oil
14 - 1/2 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. Leave approximately 1/2 inch of meat intact on all sides.
03 - Season the chicken breasts inside and out with salt and pepper, distributing evenly.
04 - In a mixing bowl, combine chopped spinach, crumbled feta cheese, softened cream cheese, minced garlic, sun-dried tomatoes, fresh dill, dried oregano, and lemon zest. Mix until well combined and uniform in consistency.
05 - Divide the spinach-feta mixture evenly among the four chicken breasts, spooning the filling into each pocket and pressing gently to seal. Secure with toothpicks if necessary to prevent filling from escaping during cooking.
06 - Brush the outer surface of each stuffed chicken breast with olive oil and sprinkle evenly with paprika.
07 - Place the prepared chicken breasts in the baking dish and bake for 25 to 30 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest portion.
08 - Remove toothpicks if used. Allow the chicken to rest for 5 minutes before serving to retain juices. Serve whole or sliced as desired.

# Expert Tips:

01 -
  • It feels restaurant-worthy but comes together faster than takeout would arrive.
  • The filling keeps the chicken incredibly moist, so you don't end up with dry chicken breast like so many home-cooked versions.
  • Mediterranean flavors feel special without requiring exotic ingredients or complex techniques.
02 -
  • The chicken will continue cooking slightly after you remove it from the oven, so don't overbake it or it will dry out, use a meat thermometer and aim for 165°F.
  • Thawing and squeezing out excess moisture from frozen spinach is non-negotiable, or your filling becomes soggy and the whole dish suffers.
  • Cutting the pocket is genuinely the trickiest part, so use your sharpest knife and go slowly rather than trying to rush through it.
03 -
  • A meat thermometer removes all guesswork and prevents the dry chicken that gives home cooks nightmares.
  • Let the chicken rest after cooking and don't skip this step, it keeps everything tender and the filling stays inside where it belongs.
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