Spinach Feta Stuffed Chicken (Printable)

Juicy chicken breasts filled with spinach, creamy feta, and herbs, baked to golden for a healthy main.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 6 ounces each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper

→ Filling

05 - 4 cups fresh spinach, chopped (approximately 4 ounces)
06 - 4 ounces feta cheese, crumbled (approximately 1 cup)
07 - 2 ounces cream cheese, softened (approximately ¼ cup)
08 - 2 garlic cloves, minced
09 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon ground nutmeg

→ For Baking

12 - 1 tablespoon olive oil for drizzling

# How-to Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of oil.
02 - Heat a skillet over medium heat. Add chopped spinach and cook for 1-2 minutes until wilted. Transfer to a bowl and let cool slightly. Add feta, cream cheese, garlic, parsley, oregano, and nutmeg. Mix until well combined.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, cut a horizontal pocket into the side of each breast, being careful not to cut through completely. Season both sides with salt and pepper.
04 - Divide the spinach and feta mixture evenly among the chicken breasts, stuffing it into each pocket. Secure the opening with toothpicks if needed.
05 - Place stuffed chicken breasts in the prepared baking dish. Drizzle with 1 tablespoon olive oil.
06 - Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and juices run clear.
07 - Remove toothpicks before serving. Serve hot alongside roasted vegetables, salad, or rice.

# Expert Advice:

01 -
  • The contrast between juicy chicken and that creamy, tangy feta filling is absolutely irresistible
  • It comes together in under an hour but looks like something from a nice restaurant
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Pound your chicken breasts slightly to an even thickness before cutting the pockets to ensure more uniform cooking
  • Let the filling cool completely before stuffing to prevent the cheese from melting too soon and leaking out
  • The nutmeg might seem unusual but trust me it adds this subtle warmth that makes everything taste complete
03 -
  • If your knife skills are not confident try using a thin bladed knife and go slowly to create the pocket
  • Removing the toothpicks right after baking is easier than waiting too long as they can stick to the cheese filling

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