Spinach Feta Stuffed Chicken (Print Version)
Tender chicken breasts baked with savory spinach, creamy feta, and herbs for a delicious meal.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (6 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon paprika
→ Filling
06 - 4 cups fresh spinach chopped
07 - 4 oz feta cheese crumbled
08 - 1 clove garlic minced
09 - 2 oz cream cheese softened
10 - 1 tablespoon fresh dill chopped
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon black pepper
→ Optional Garnish
13 - Lemon wedges
14 - Fresh parsley chopped
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or olive oil.
02 - Heat a skillet over medium heat. Add spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
03 - Combine cooked spinach, feta cheese, cream cheese, garlic, dill, nutmeg, and black pepper in a mixing bowl. Mix until thoroughly blended.
04 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the side of each breast, taking care not to cut completely through.
05 - Divide spinach-feta mixture evenly among chicken breasts. Stuff each pocket and secure with toothpicks if necessary.
06 - Brush exterior of chicken breasts with olive oil. Season evenly with salt, black pepper, and paprika.
07 - Arrange stuffed chicken in prepared baking dish. Bake for 25-30 minutes until internal temperature reaches 165°F and juices run clear.
08 - Remove toothpicks. Let chicken rest for 5 minutes before serving. Garnish with lemon wedges and fresh parsley if desired.
# Expert Tips:
01 -
- The filling stays incredibly creamy while the chicken remains juicy, never dry like some stuffed chicken can be.
- It looks impressive but comes together in under an hour, perfect for when you want dinner to feel special without the stress.
02 -
- Do not skip the step of wilting the spinach first, or you will end up with waterlogged filling that makes the chicken soggy.
- Secure the pockets well with toothpicks, because that filling is precious and you do not want any escaping during baking.
03 -
- Pound the chicken breasts slightly before stuffing to create an even thickness, this ensures every piece finishes cooking at the same time.
- Let the filling cool completely before stuffing, hot filling can start cooking the chicken from the inside out and lead to uneven results.