Spinach feta stuffed chicken (Printable)

Tender chicken breasts filled with a flavorful spinach and feta blend, oven-baked to a golden finish.

# What's Needed:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Filling

05 - 2 cups fresh baby spinach, chopped
06 - ¾ cup feta cheese, crumbled
07 - ¼ cup cream cheese, softened
08 - 2 cloves garlic, minced
09 - 2 tablespoons fresh parsley, chopped, or 1 tablespoon dried parsley
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon ground nutmeg (optional)

→ For Baking

12 - 1 tablespoon olive oil
13 - ¼ teaspoon paprika

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish.
02 - Use a sharp knife to carefully cut a pocket into the side of each chicken breast without slicing through completely.
03 - Season both inside and outside of the chicken breasts evenly with salt and black pepper.
04 - Combine chopped spinach, feta, cream cheese, minced garlic, parsley, oregano, and nutmeg in a bowl. Mix until well blended.
05 - Generously fill each chicken breast pocket with the spinach and cheese mixture. Secure openings with toothpicks if necessary.
06 - Place stuffed chicken breasts into the greased baking dish. Drizzle with olive oil and sprinkle paprika over the top.
07 - Bake for 25 to 30 minutes until chicken is cooked through and reaches an internal temperature of 165°F. Juices should run clear.
08 - Allow chicken to rest for 5 minutes. Remove toothpicks and slice before serving warm.

# Tips for Success:

01 -
  • This juicy chicken breast hides a savory spinach and feta surprise that feels like I'm sharing a secret with a friend
  • It's perfect for both everyday meals and impressing guests without a fuss
02 -
  • Cutting the chicken pocket carefully is key — too deep and you'll lose your filling, too shallow and it won't hold enough
  • Letting the chicken rest after baking really locks in the juices and elevates the texture
03 -
  • Sharp knives make the pocket cutting smooth and safe — dull knives risk tearing the meat
  • Mixing the filling well ahead of time lets flavors meld and gives a creamier texture

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