Chicken Breast with Feta and Spinach (Printable View)

Tender chicken breasts filled with creamy feta and fresh spinach, oven-baked for a delicious Mediterranean-inspired meal.

# What You 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
07 - Salt and black pepper to taste

→ For Cooking

08 - 1 tbsp olive oil

→ To Finish

09 - 1/2 lemon, cut into wedges

# How To Make It:

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, fresh dill, salt, and black pepper. Mix thoroughly until all ingredients are well blended and forms a cohesive mixture.
03 - Using a sharp knife, carefully slice a horizontal pocket into the side of each chicken breast. Cut deeply but avoid cutting all the way through to create a cavity for stuffing.
04 - Generously fill each pocket with the spinach and feta mixture. Secure openings 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 on all sides.
06 - Place the stuffed chicken breasts in the prepared baking dish, spacing them evenly to ensure proper heat circulation.
07 - Bake for 25 to 30 minutes, or until the chicken is completely cooked through and the juices run clear when pierced. The internal temperature should reach 165°F.
08 - Carefully remove toothpicks from the chicken. Serve immediately with fresh lemon wedges on the side for squeezing over the chicken.

# Expert Advice:

01 -
  • The filling stays incredibly moist while the chicken gets perfectly golden
  • It looks impressive but takes about 10 minutes of active work
  • Lemons add this bright finish that pulls everything together beautifully
02 -
  • Dont overstuff or the filling will spill out during baking, less is sometimes more here
  • Use a meat thermometer to hit 74°C (165°F) for perfectly safe chicken without drying it out
03 -
  • Let the chicken rest for 5 minutes after baking so the juices redistribute
  • If your toothpicks are wooden, soak them first so they don't burn

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