Go Back
To make Feta Spinach Stuffed Chicken, gather these fresh ingredients: - 4 boneless, skinless chicken breasts - 1 cup fresh spinach, finely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup cream cheese, softened to room temperature - 2 cloves garlic, minced - 1/2 teaspoon dried oregano - 1/2 teaspoon freshly ground black pepper - 1/2 teaspoon sea salt - 1 tablespoon extra virgin olive oil - 1/2 cup cherry tomatoes, halved (for garnish) - Fresh basil leaves, torn (for garnish) You can swap ingredients if needed. Here are some easy swaps: - Use ricotta cheese instead of cream cheese for a lighter filling. - If you don’t have feta, try goat cheese for a tangy taste. - Fresh spinach can be replaced with frozen spinach, just make sure to drain it well. - For a dairy-free option, use dairy-free cream cheese and omit feta. - Chicken thighs work well too if you prefer dark meat. Choosing the right ingredients matters for flavor. Here are some tips: - Chicken: Look for breasts that are firm and pink, with no bruises. - Spinach: Choose bright green leaves without any wilting or browning. - Feta Cheese: Opt for blocks of feta over pre-crumbled for better texture. - Garlic: Fresh garlic is best. Avoid any with sprouting or dry skins. - Olive Oil: Use extra virgin olive oil for the best flavor and health benefits. These tips will help you create a dish that not only tastes good but also looks great on the plate. For the full cooking process, check out the Full Recipe. To start, gather your ingredients. You need four chicken breasts, spinach, feta, cream cheese, garlic, oregano, black pepper, sea salt, and olive oil. 1. Preheat the oven to 375°F (190°C). This temperature is perfect for baking the chicken well. 2. In a bowl, mix the chopped spinach, crumbled feta, softened cream cheese, minced garlic, dried oregano, black pepper, and sea salt. Stir until everything blends into a creamy mixture. 3. Dry each chicken breast with a paper towel. This helps the chicken sear nicely. 4. Carefully slice a pocket in each chicken breast. Be careful not to cut through the bottom. This pocket will hold the tasty filling. 5. Stuff each chicken breast with the spinach and feta mixture. Make sure to fill them well. If the filling spills out, use toothpicks to close the openings. Use a large, oven-safe skillet for this dish. 1. Heat the olive oil over medium-high heat until it shimmers. This step adds flavor to the chicken. 2. Place the stuffed chicken breasts in the skillet. Sear each side for about 3-4 minutes. Look for a golden-brown crust. This adds a nice texture. 3. After searing, transfer the skillet to your preheated oven. Bake the chicken for 20-25 minutes. You'll know it's ready when it reaches an internal temperature of 165°F (75°C). Check the center to ensure it’s no longer pink. Allow the chicken to rest for a few minutes after taking it out of the oven. This helps keep it juicy. For a lovely touch, garnish with halved cherry tomatoes and torn basil leaves. For the full recipe, check out the Feta Spinach Stuffed Chicken Extravaganza. To make the perfect feta spinach stuffed chicken, start with dry chicken breasts. Pat them with paper towels. This helps the seasoning stick better. When you slice a pocket, be careful. Don’t cut all the way through. A deep pocket allows for more filling. Stuff generously, but don’t overfill. If you do, it may spill out during cooking. Use toothpicks to secure any openings. Juicy chicken needs a good sear. Heat your skillet before adding the chicken. Sear each side for 3-4 minutes until golden brown. This locks in moisture. After searing, finish cooking in the oven at 375°F. Bake until the internal temperature hits 165°F. Let the chicken rest for a few minutes after baking. This keeps the juices inside. Presentation makes food more appealing. A simple garnish can elevate your dish. Use halved cherry tomatoes for a pop of color. Fresh basil leaves add a nice touch. You can also serve the chicken on a bed of mixed greens. Drizzle with balsamic reduction for flavor and style. These small details make your meal look restaurant-worthy. For the full recipe, check the details above. {{image_4}} You can customize the filling for feta spinach stuffed chicken. Here are some tasty options: - Artichoke hearts for a tangy twist. - Sun-dried tomatoes for a burst of flavor. - Kalamata olives for a briny kick. - Fresh herbs like dill or parsley for added freshness. These add-ins enhance the taste and make the dish more exciting. If you want to switch it up, try using different proteins. Here are some great choices: - Turkey breasts work well and are leaner. - Pork tenderloin offers a nice change in flavor. - Firm tofu can be a great substitute for a plant-based option. Each protein brings its unique taste to the dish. For a vegetarian version, you can replace chicken with large portobello mushrooms. Here’s how: - Remove the stems and gills from the mushrooms. - Stuff them with the same feta and spinach mix. - Bake until the mushrooms are tender. This version is hearty and satisfying, perfect for everyone at the table. Explore these variations to keep your meals fresh and exciting. For more details, check out the full recipe for feta spinach stuffed chicken. To keep your feta spinach stuffed chicken fresh, let it cool first. Once cooled, wrap each chicken breast in plastic wrap or foil. Place them in an airtight container. Store in the fridge for up to three days. This keeps the chicken moist and tasty. When you are ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Add a splash of chicken broth or water to help keep it moist. Cover with foil to prevent drying out. Heat for about 20-25 minutes until warm. You can also use a microwave, but it may not keep the chicken as juicy. If you want to freeze your stuffed chicken, wrap each piece tightly in plastic wrap, then place it in a freezer bag. Remove as much air as possible. This helps avoid freezer burn. You can freeze it for up to three months. To cook from frozen, thaw in the fridge overnight before reheating. This keeps the flavor intact and ready for a quick meal. For the full recipe, check out the details above. Yes, you can prepare Feta Spinach Stuffed Chicken in advance. Simply follow the recipe steps up to the baking part. After stuffing the chicken, cover it and place it in the fridge. You can make it a day ahead. When ready to eat, just bake it as directed. This saves time on busy nights. Feta Spinach Stuffed Chicken pairs well with many sides. Here are some ideas: - Roasted vegetables - Garlic mashed potatoes - Quinoa salad - Steamed asparagus - A light green salad These sides add color, flavor, and nutrition to your meal. They also balance the richness of the chicken. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. The safe internal temperature is 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The meat should be white and no pink should show. Always let the chicken rest a few minutes before serving. This helps keep it juicy. For the full recipe, check the details above. In this blog post, we covered the ingredients, cooking steps, and tips for making Feta Spinach Stuffed Chicken. We discussed ingredient choices and how to keep the chicken juicy. You learned about fun variations and storage tips for leftovers. Cooking should be enjoyable, so don’t stress! With these ideas, you can create a tasty dish tailored to your tastes. Enjoy your cooking adventure!

Feta Spinach Stuffed Chicken

Dive into the deliciousness of this Feta Spinach Stuffed Chicken Extravaganza! With tender chicken breasts filled with a creamy blend of feta, spinach, and spices, this dish is a crowd-pleaser. Perfect for weeknight dinners or special occasions, it’s easy to prepare and packed with flavor.Don't miss out on trying this delectable dish!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh spinach, finely chopped

1/2 cup feta cheese, crumbled

1/4 cup cream cheese, softened to room temperature

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/2 teaspoon sea salt

1 tablespoon extra virgin olive oil

1/2 cup cherry tomatoes, halved (for garnish)

Fresh basil leaves, torn (for garnish)

Instructions
 

Begin by preheating your oven to 375°F (190°C) to prepare for baking.

    In a medium mixing bowl, thoroughly combine the chopped spinach, crumbled feta cheese, softened cream cheese, minced garlic, dried oregano, black pepper, and sea salt. Mix until the ingredients are well incorporated and creamy.

      Pat each chicken breast dry with paper towels to ensure a good sear. Using a sharp chef's knife, carefully slice a pocket into the side of each chicken breast, taking care not to cut all the way through the bottom.

        Generously stuff each chicken breast with the spinach and feta mixture, ensuring even distribution among all four. If the filling spills out, you can secure the openings with toothpicks to keep everything intact during cooking.

          In a large, oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, carefully place the stuffed chicken breasts in the skillet. Sear each breast for about 3-4 minutes on each side, or until they develop a beautiful golden-brown crust.

            After searing, transfer the skillet to the preheated oven and bake the chicken for an additional 20-25 minutes. You’ll know it's done once the chicken reaches an internal temperature of 165°F (75°C) and is no longer pink in the center.

              Once fully cooked, carefully remove the skillet from the oven. Allow the chicken to rest for a few minutes before serving. For an elegant touch, garnish with halved cherry tomatoes and torn fresh basil leaves.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Plate the chicken breasts on a bed of fresh arugula or mixed greens, and drizzle with a light balsamic reduction for added flavor contrast and visual appeal. Enjoy!