Spinach Feta Stuffed Chicken (Printer View)

Chicken breasts filled with spinach, feta, garlic, and herbs, baked until golden and juicy.

# Components:

→ 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

→ Finishing

13 - 1 tablespoon olive oil
14 - ½ teaspoon paprika

# Method:

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 cautious not to cut completely through to the other side.
03 - Season the interior and exterior of each chicken breast 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 thoroughly until well incorporated.
05 - Distribute the spinach-feta mixture evenly among the chicken pockets, pressing gently to secure the filling. Insert toothpicks to hold pockets closed if needed.
06 - Brush the stuffed chicken breasts with olive oil and sprinkle paprika over the top surface.
07 - Place stuffed chicken breasts in the prepared baking dish and bake for 25 to 30 minutes until internal temperature reaches 165°F and juices run clear when pierced.
08 - Remove toothpicks and allow chicken to rest for 5 minutes. Serve whole or sliced.

# Expert Advice:

01 -
  • Mediterranean-inspired flavors — feta, spinach, dill, oregano, and lemon zest come together beautifully in every bite.
  • Gluten-free and low carb — a wholesome meal that fits many dietary needs without sacrificing flavor.
  • Ready in 50 minutes — quick enough for weeknights, special enough for guests.
  • Customizable filling — add olives, swap feta for goat cheese, or adjust herbs to your taste.
  • High in protein — 41 g of protein per serving keeps you satisfied and energized.
02 -
  • Use a meat thermometer — the only reliable way to confirm the chicken has reached a safe internal temperature of 165°F (74°C).
  • Don't overstuff — pack the filling in firmly but leave a small margin so the pocket can be closed without tearing the meat.
  • Secure with toothpicks — this keeps the filling inside during baking and makes for a neater presentation.
  • Rest before slicing — 5 minutes of resting time lets the juices redistribute, keeping every slice moist and tender.
  • Check your labels — while the recipe is gluten-free as written, always verify that packaged ingredients such as feta and cream cheese are certified gluten-free.
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