Chicken Breast With Feta And Spinach (Printable)

Juicy baked chicken stuffed with creamy feta cheese and fresh spinach for a protein-packed Mediterranean dinner.

# 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

# Directions:

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 mixing bowl, combine crumbled feta cheese, chopped spinach, minced garlic, cream cheese, dill (if using), salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed and the mixture forms a cohesive filling.
03 - Using a sharp knife, slice a horizontal pocket into the side of each chicken breast, cutting carefully to create a deep cavity without cutting completely through to the other side.
04 - Generously fill each pocket with the spinach and feta mixture. Secure the opening with toothpicks to prevent filling from escaping during cooking.
05 - Rub the exterior of each stuffed chicken breast with olive oil. Season generously with additional salt and freshly ground black pepper.
06 - Arrange the stuffed chicken breasts in the prepared baking dish, leaving space between pieces for even cooking. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear when pierced.
07 - Carefully remove the toothpicks from each breast. Transfer to serving plates and accompany with fresh lemon wedges for squeezing over the chicken.

# Expert Hints:

01 -
  • The chicken stays incredibly juicy while the filling becomes all melty and wonderful
  • It looks like something from a restaurant but comes together in under 15 minutes of active time
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Don't overstuff the chicken or the filling will ooze out during baking
  • Let the chicken rest for 5 minutes after baking so the juices redistribute
  • If your chicken breasts are very thick pound them slightly first for even cooking
03 -
  • Use room temperature cream cheese for easier mixing of the filling
  • Pat the chicken dry before creating pockets to help the filling adhere better
  • A meat thermometer is your friend aim for 74°C (165°F) internal temperature

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