Spinach Feta Stuffed Chicken (Printable)
Tender chicken breasts filled with spinach, feta, and herbs baked until juicy and flavorful.
# 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 sun-dried tomatoes, finely chopped (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
# How to Make It:
01 - Set oven temperature to 400°F (200°C).
02 - Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add minced garlic and cook for 30 seconds. Add spinach and sauté until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
03 - Combine sautéed spinach, crumbled feta, chopped sun-dried tomatoes (if used), parsley, dried oregano, and ground black pepper in a bowl. Mix thoroughly.
04 - Pat chicken breasts dry. Using a sharp knife, create a deep pocket along the side of each breast without cutting through completely.
05 - Sprinkle salt and black pepper evenly over the outside surfaces of each chicken breast.
06 - Fill each pocket with the spinach and feta mixture, securing openings with toothpicks if needed.
07 - Arrange stuffed chicken breasts in a baking dish. Drizzle 1 tablespoon olive oil over them.
08 - Place baking dish in the oven and cook for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.
09 - Allow chicken to rest for 5 minutes before removing toothpicks and serving.
# Expert Advice:
01 -
- The filling stays moist and flavorful while the chicken stays tender—no dry breast in sight.
- It looks restaurant-quality but takes less time than ordering takeout.
- Works for weeknight dinners or when you're trying to impress without fussing.
02 -
- The pocket must be deep enough to hold filling but not so deep you slice through the back—practice on your first breast if you're nervous, then you'll feel confident for the rest.
- Don't skip cooling the spinach mixture before stuffing; hot filling makes the raw chicken hard to work with and the heat won't distribute evenly in the oven.
03 -
- Use a meat thermometer and trust it—it removes all the guesswork and ensures your chicken is cooked through without overcooking the meat.
- If your chicken breasts are particularly thick, gently pound them to an even thickness before stuffing so they cook through at the same rate.