Spinach Feta Stuffed Chicken (Print Version)

Juicy chicken breasts filled with spinach, feta, and herbs, baked for a flavorful Mediterranean dish.

# 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 - 1 tablespoon fresh dill chopped
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon red pepper flakes optional
12 - 1 tablespoon olive oil for drizzling

# How-To Steps:

01 - Preheat the oven to 375°F.
02 - In a medium bowl, combine spinach, feta cheese, cream cheese, garlic, dill, nutmeg, and red pepper flakes. Mix until well incorporated.
03 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each breast without cutting through completely.
04 - Season the interior and exterior of each chicken breast generously with salt and black pepper.
05 - Fill each pocket with the spinach-feta mixture. Secure openings with toothpicks to prevent filling from escaping during cooking.
06 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2-3 minutes per side until golden brown.
07 - Drizzle with remaining olive oil. Transfer skillet to preheated oven and bake for 20-25 minutes until internal temperature reaches 165°F.
08 - Remove toothpicks carefully. Let chicken rest for 5 minutes before serving to allow juices to redistribute.

# Expert Tips:

01 -
  • The combination of salty feta and earthy spinach creates this incredible flavor contrast that somehow tastes like something from a restaurant
  • Once you master the pocket technique, this becomes your go-to impressive dinner for company without any actual stress
02 -
  • Do not skip the searing step because that browning creates flavor you cannot get from baking alone
  • The chicken will continue cooking slightly while it rests so pull it at 160°F if you are nervous about overcooking
03 -
  • If your knife skills are not great, ask the butcher at your store to butterfly the breasts for you
  • Use a meat thermometer instead of cutting into the chicken to check doneness

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