Spinach Feta Stuffed Chicken (Print Version)

Tender chicken breasts filled with spinach, feta, and herbs, then baked to golden perfection.

# What You'll Need:

→ 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 spinach, chopped
06 - ¾ cup feta cheese, crumbled
07 - 2 tablespoons cream cheese, softened
08 - 2 cloves garlic, minced
09 - ¼ cup sun-dried tomatoes, chopped
10 - 1 tablespoon fresh dill, chopped
11 - ½ teaspoon dried oregano
12 - Zest of ½ lemon

→ To Finish

13 - 1 tablespoon olive oil
14 - ½ teaspoon paprika

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or oil.
02 - Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to slice all the way through.
03 - Season the chicken breasts inside and out with salt and pepper.
04 - In a mixing bowl, combine spinach, feta cheese, cream cheese, garlic, sun-dried tomatoes, dill, oregano, and lemon zest. Mix until well combined.
05 - Divide the spinach-feta mixture evenly among the chicken breasts, stuffing each pocket and pressing gently to seal. Secure with toothpicks if necessary.
06 - Brush the stuffed chicken breasts with olive oil and sprinkle paprika over the top.
07 - Place in the prepared baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and juices run clear.
08 - Remove toothpicks before serving. Allow the chicken to rest for 5 minutes, then slice or serve whole.

# Expert Advice:

01 -
  • Elegant presentation with minimal effort—looks like it came from a fancy restaurant
  • Packed with Mediterranean flavors from feta, spinach, and sun-dried tomatoes
  • Naturally gluten-free and low-carb, perfect for healthy eating goals
  • The filling keeps the chicken incredibly moist and flavorful
  • Ready in under an hour from start to finish
  • Easily customizable with your favorite herbs and cheeses
02 -
  • Use a meat thermometer to ensure perfect doneness—165°F (74°C) is the safe internal temperature
  • Let the cream cheese come to room temperature before mixing for easier blending
  • Don't skip the resting time after baking; it allows juices to redistribute for maximum moisture
  • Toothpicks are helpful but remember to count them and remove all before serving
  • If your chicken breasts are very thick, you can pound them slightly for more even cooking
  • Make extra filling and serve it on the side as a flavorful accompaniment
  • Leftovers can be sliced and served cold in salads or sandwiches
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