Spinach Feta Stuffed Chicken (Printable Version)

Juicy chicken breasts filled with spinach, feta, and herbs, baked to a golden finish for a flavorful main dish.

# The Ingredients 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

# Step-by-Step Instructions:

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 black pepper.
04 - In a mixing bowl, combine chopped spinach, crumbled feta cheese, softened cream cheese, minced garlic, sun-dried tomatoes, fresh dill, dried oregano, and lemon zest. Mix until well combined.
05 - Divide the spinach-feta filling evenly among the four chicken breasts, pressing gently to seal the pockets. Secure with toothpicks if necessary.
06 - Brush the stuffed chicken breasts with olive oil on all sides and sprinkle with paprika.
07 - Place in the prepared baking dish and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and juices run clear.
08 - Remove toothpicks before serving. Let rest for 5 minutes, then slice or serve whole.

# Additional Tips::

01 -
  • It looks fancy enough to serve guests but honest enough for a Tuesday dinner when you just want something that feels special.
  • The creamy feta and herb filling stays locked inside, keeping every bite juicy and flavorful without any fussy technique.
  • Cleanup is minimal since everything happens in one baking dish, and you'll have leftovers that taste even better the next day cold.
02 -
  • Don't butterfly too aggressively or you'll end up with two thin pieces instead of one pocket—take your time and let the knife do the work, moving slowly and deliberately.
  • The filling needs to be at room temperature before you stuff the chicken, otherwise it won't distribute evenly and will sometimes stay in clumps instead of spreading throughout the pocket.
  • Always use a meat thermometer rather than guessing—overcooked chicken breasts are the number one reason people think this dish is disappointing, and a thermometer takes the guesswork out completely.
03 -
  • Slice your chicken horizontally rather than vertically when you're ready to butterfly it—this gives you more control and a bigger pocket to work with without accidentally splitting through the sides.
  • If your chicken breasts are really thin or uneven, gently pound them to an even thickness before you start; this ensures everything cooks at the same rate and stays juicy.
  • Make the filling the night before and refrigerate it in an airtight container—the flavors meld overnight and actually taste better the next day when you stuff and bake.
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