Chicken Breast With Feta And Spinach (Printable View)

Tender chicken breasts filled with creamy feta cheese and fresh spinach, baked until golden and juicy.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Filling

02 - 4 oz feta cheese, crumbled
03 - 5 oz fresh spinach, washed and chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp cream cheese
06 - 1 tbsp fresh dill, chopped (optional)
07 - Salt and black pepper to taste

→ For Cooking

08 - 1 tbsp olive oil

→ To Finish

09 - 1/2 lemon, cut into wedges

# Cooking Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - In a medium bowl, combine crumbled feta cheese, chopped spinach, minced garlic, cream cheese, dill if using, salt, and black pepper. Mix thoroughly until all ingredients are well blended and a uniform filling forms.
03 - Using a sharp knife, carefully slice a horizontal pocket into the side of each chicken breast, stopping before cutting completely through. Open each pocket gently to create space for the filling.
04 - Generously fill each pocket with the spinach-feta mixture, pressing the filling in lightly. Secure the opening with toothpicks to prevent filling from escaping during cooking.
05 - Rub the outside of each stuffed chicken breast with olive oil. Season generously with additional salt and freshly ground black pepper on all sides.
06 - Place the stuffed chicken breasts in the prepared baking dish, arranging them in a single layer with space between each piece for even heat circulation.
07 - Bake for 25 to 30 minutes, or until the chicken is completely cooked through. The internal temperature should reach 165°F, and juices should run clear when pierced.
08 - Carefully remove and discard the toothpicks. Transfer the stuffed chicken breasts to serving plates and serve immediately with lemon wedges on the side for squeezing over the chicken.

# Expert Tips:

01 -
  • The filling keeps the chicken incredibly moist, so even people who claim to hate dry chicken will ask for seconds
  • Everything comes together in one pan while the oven does the work, leaving you with minimal cleanup
02 -
  • Don't skip securing with toothpicks if your pockets are cut close to the edge, because the filling will expand as it bakes and try to escape
  • Letting the chicken rest for about 5 minutes after baking helps the juices redistribute so you don't cut into dry meat
03 -
  • If your chicken breasts are thick, pound them slightly to an even thickness before cutting the pockets
  • Try adding chopped sun-dried tomatoes to the filling for an extra layer of umami flavor

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