Chicken Breast With Feta And Spinach (Printable)
Juicy chicken breasts filled with creamy feta and spinach, baked until golden. A high-protein Mediterranean meal ready in 45 minutes.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)
→ Filling
02 - 4 oz feta cheese, crumbled
03 - 5 oz fresh spinach, washed and chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp cream cheese
06 - 1 tbsp fresh dill, chopped (optional)
07 - Salt and black pepper to taste
→ For Cooking
08 - 1 tbsp olive oil
→ To Finish
09 - 1/2 lemon, cut into wedges
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - In a mixing bowl, combine crumbled feta cheese, chopped spinach, minced garlic, cream cheese, dill (if using), salt, and black pepper. Mix until thoroughly blended and uniform in texture.
03 - Using a sharp knife, slice a horizontal pocket into the side of each chicken breast, taking care not to cut completely through to the other side. Open pockets gently to create space for filling.
04 - Generously fill each chicken breast pocket with the spinach and feta mixture. Secure openings with toothpicks to prevent filling from escaping during cooking.
05 - Rub the outside of each stuffed chicken breast with olive oil. Season generously with additional salt and black pepper on all sides.
06 - Place the stuffed chicken breasts in the prepared baking dish, arranging them in a single layer with space between each piece for even cooking.
07 - Bake for 25–30 minutes, or until the chicken is completely cooked through and juices run clear when pierced. Internal temperature should reach 165°F.
08 - Carefully remove toothpicks from the chicken breasts. Serve immediately with fresh lemon wedges on the side for squeezing over the cooked chicken.
# Expert Advice:
01 -
- Feels fancy enough for dinner guests but comes together in under 15 minutes of prep
- The salty feta and bright spinach create this incredible flavor contrast that keeps everyone coming back for seconds
02 -
- Overstuffing the chicken will cause the filling to burst out during baking, so leave some room for the cheese to expand
- Letting the chicken rest for about 5 minutes after baking helps the juices redistribute so every bite stays moist
03 -
- Pound the chicken breasts slightly to an even thickness before cutting the pockets
- Pat the chicken completely dry before oiling it for the best golden color