Spinach Feta Stuffed Chicken (Printable View)
Juicy chicken breasts filled with spinach, feta, and herbs baked to a flavorful finish.
# Ingredient List:
→ 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
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
10 - ¼ teaspoon dried oregano
11 - ¼ teaspoon ground black pepper
→ Topping
12 - 1 tablespoon olive oil
# How to Make It:
01 - Set the oven to 400°F and allow it to preheat fully.
02 - Heat 1 tablespoon olive oil in a 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 cool slightly.
03 - In a mixing bowl, blend sautéed spinach, crumbled feta, sun-dried tomatoes if using, parsley, oregano, and black pepper until evenly combined.
04 - Pat chicken breasts dry with paper towels. Carefully cut a deep pocket into the side of each breast, avoiding cutting through completely.
05 - Season the exterior of each chicken breast with salt and black pepper evenly.
06 - Fill each pocket with the spinach and feta mixture, securing with toothpicks if necessary to hold the filling.
07 - Place stuffed breasts in a baking dish and drizzle evenly with 1 tablespoon olive oil.
08 - Bake for 25 to 30 minutes, or until internal temperature reaches 165°F and juices run clear.
09 - Allow the breasts to rest for 5 minutes before removing toothpicks and plating.
# Expert Suggestions:
01 -
- It looks restaurant-quality but takes barely an hour from start to table, making weeknight dinners feel special without stress.
- The spinach and feta combination stays moist and flavorful, turning what could be dry chicken into something genuinely craveable.
- It's naturally low-carb and gluten-free, so you can serve it to almost anyone without modification or explanation.
02 -
- Patting the chicken dry before cooking is the difference between golden-brown exterior and pale, rubbery skin—it's a habit that transforms everything you cook.
- Don't skip the resting period; five minutes lets the chicken relax and reabsorb its juices, and that detail is what separates dry homemade chicken from the juicy version people actually remember eating.
- If your spinach filling releases liquid as you're stuffing, drain it off or your chicken will steam instead of bake.
03 -
- Use a meat thermometer; it removes all guesswork and prevents the anxiety of cutting into beautiful chicken just to check if it's done.
- If your chicken breasts are particularly thick, gently pound them to an even thickness before stuffing—uniform thickness means even cooking with no dry edges.