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Spinach & Feta Stuffed Chicken Breast - Juicy, Flavor-Packed Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 tablespoon olive oil, plus extra for the pan
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon Italian seasoning or dried oregano
  • 2 cups fresh baby spinach, chopped (or 1 cup frozen, thawed and well squeezed)
  • 2 cloves garlic, minced
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons cream cheese or Greek yogurt (for creaminess)
  • Zest of 1/2 lemon, plus 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley or dill (optional but great)
  • Toothpicks or kitchen twine (to secure)

Method
 

  1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Lightly oil a baking dish or line it with parchment for easy cleanup.
  2. Make the filling: In a bowl, combine spinach, garlic, feta, cream cheese or Greek yogurt, lemon zest, lemon juice, and herbs if using. Add a pinch of salt and pepper. Mix until creamy and evenly combined.
  3. Season the chicken: Pat the chicken breasts dry. Drizzle with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning on both sides.
  4. Cut a pocket: Place a chicken breast flat on a board. Using a sharp knife, slice horizontally into the thickest side to create a deep pocket, stopping about 1/2 inch from the opposite edge. Repeat with the rest.
  5. Stuff securely: Spoon the spinach-feta mixture into each pocket, dividing evenly. Don’t overfill. Secure the opening with 2–3 toothpicks to keep the filling inside.
  6. Sear (optional but recommended): Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear the chicken 2–3 minutes per side until lightly golden. This boosts flavor and texture.
  7. Bake: Transfer the chicken to the prepared baking dish (or keep it in the oven-safe skillet). Bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Rest and serve: Let the chicken rest for 5 minutes to keep it juicy. Remove toothpicks and slice. Spoon any pan juices over the top.