Spinach Feta Stuffed Chicken (Printable)

Tender chicken breasts filled with spinach, feta, and herbs baked to juicy, protein-rich perfection.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon ground black pepper

→ Filling

05 - 2 cups fresh spinach, chopped
06 - ¾ cup crumbled feta cheese
07 - 1 garlic clove, minced
08 - ¼ cup sun-dried tomatoes, finely chopped (optional)
09 - 1 tablespoon fresh parsley, chopped
10 - ¼ teaspoon dried oregano
11 - ¼ teaspoon ground black pepper

→ Topping

12 - 1 tablespoon olive oil

# Directions:

01 - Heat the oven to 400°F.
02 - In a medium skillet, warm 1 tablespoon olive oil over medium heat, add minced garlic and sauté for 30 seconds. Incorporate spinach and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
03 - In a bowl, mix the sautéed spinach, crumbled feta, chopped sun-dried tomatoes (if used), parsley, oregano, and ground black pepper until evenly combined.
04 - Pat chicken breasts dry. Using a sharp knife, create a deep pocket in the side of each breast without cutting through completely.
05 - Season the exterior of each breast with salt and pepper.
06 - Fill each pocket with the spinach and feta mixture, securing with toothpicks if necessary.
07 - Place the stuffed breasts in a baking dish and drizzle with 1 tablespoon olive oil.
08 - Cook in the oven for 25 to 30 minutes, until internal temperature reaches 165°F and juices run clear.
09 - Allow the stuffed breasts to rest for 5 minutes before removing toothpicks and serving.

# Cooking Tips:

01 -
  • Your dinner guests will think you spent way more time on this than you actually did.
  • The chicken comes out so moist and tender that even people who usually overcook poultry will nail it.
  • It's naturally low-carb and gluten-free, so you're covered for basically any diet preference at the table.
  • The filling is bright, Mediterranean, and makes your kitchen smell incredible while it bakes.
02 -
  • The filling must be cooled before you stuff the chicken, otherwise it'll cook the exterior before the interior is done.
  • Squeeze every drop of moisture out of frozen spinach—this one small step is the difference between a juicy stuffed chicken and a dry, disappointing one.
  • Don't skip patting the chicken dry; it's what lets the outside develop a slight golden color instead of just steaming in its own moisture.
03 -
  • Buy chicken breasts that are already boneless and skinless; pounding them yourself adds time and frustration when this recipe is supposed to be easy.
  • If your chicken breasts are enormous, butterfly them gently or pound them to an even thickness so everything cooks at the same rate.
  • Make the filling up to a day ahead and keep it in the fridge; you can stuff and bake right before dinner with no stress.

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