Spinach and Feta Stuffed Chicken Breast
This Spinach and Feta Stuffed Chicken Breast is a high-protein, family-friendly dinner filled with a creamy, tangy spinach feta mixture and baked with juicy tomatoes. It feels a little special, but it’s still simple enough for a regular weeknight.
Servings: 4 servings
Calories: 448kcal
Ingredients
For the Spinach and Feta Filling
- 10 oz frozen spinach thawed and squeezed dry, or 3 cups fresh spinach, cooked and chopped
- 3/4 cup feta cheese crumbled
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons grated Parmesan cheese
- 2 garlic cloves minced
- 1 teaspoon lemon zest
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- Salt only if needed, to taste
For the Chicken
- 4 chicken breasts skinless, similar in size
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ripe tomatoes sliced
- 1/4 cup feta cheese crumbled, for topping
- 1 tablespoon fresh dill or parsley chopped , for garnish
Instructions
- Preheat the oven to 375°F / 190°C. Lightly grease a baking dish with olive oil, avocado oil, butter, or cooking spray.
- Prepare the spinach. If using frozen spinach, thaw it completely and squeeze out as much liquid as possible. If using fresh spinach, cook it in a skillet over medium heat for 2 to 3 minutes, or until wilted. Let it cool slightly, then chop it.
- Make the filling. In a medium bowl, combine the spinach, feta cheese, Greek yogurt or sour cream, Parmesan cheese, minced garlic, lemon zest, dried oregano, black pepper, and red pepper flakes, if using. Mix until well combined. Taste and add salt only if needed, since feta is already salty.
- Prepare the chicken. Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, slicing horizontally without cutting all the way through.
- Make the seasoning rub. In a small bowl, mix the olive oil, lemon juice, paprika, dried oregano, garlic powder, onion powder, salt, and black pepper.
- Season the chicken. Brush the seasoning mixture over both sides of the chicken breasts and lightly inside the pockets.
- Stuff the chicken. Spoon the spinach and feta filling evenly into each chicken breast. Secure the openings with toothpicks if needed to keep the filling inside while baking.
- Arrange in the baking dish. Place the stuffed chicken breasts in the prepared baking dish. Arrange the sliced tomatoes around the chicken.
- Bake for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C in the thickest part.
- Finish and garnish. Remove the baking dish from the oven. Sprinkle the chicken and tomatoes with chopped fresh dill or parsley and extra crumbled feta.
- Rest and serve. Let the chicken rest for 5 minutes before slicing. Remove the toothpicks before serving. Serve warm with the roasted tomatoes and pan juices.
Notes
- Squeeze the spinach very well, especially if using frozen spinach. Too much moisture can make the filling watery.
- Feta cheese is naturally salty, so taste the filling before adding extra salt.
- If the chicken breasts are very large or thick, they may need a few extra minutes in the oven.
- Use a meat thermometer for the best results. The chicken is done when it reaches 165°F / 74°C in the thickest part.
- For extra Mediterranean flavor, add 1 tablespoon chopped fresh dill or 2 tablespoons chopped fresh parsley to the filling.
- You can also add chopped sun-dried tomatoes, roasted red peppers, or chopped artichoke hearts to the filling.
- Let the chicken rest before slicing so the juices settle and the filling stays inside.
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 10g | Protein: 59g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 181mg | Sodium: 1233mg | Potassium: 1319mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9370IU | Vitamin C: 18mg | Calcium: 350mg | Iron: 3mg | Net Carbs: 6g