Spinach Feta Stuffed Chicken

The first time I made stuffed chicken breast, I accidentally ripped through the side while cutting the pocket. That mistake taught me everything about patience and knife work in the kitchen. Now this spinach and feta version has become one of those recipes I make when I want something that looks impressive but comes together with simple Mediterranean ingredients.

Last summer my sister came over for dinner and I made this recipe with fresh dill from my garden. She literally stopped mid conversation after her first bite and asked for the recipe right then. There is something about the aroma of garlic and feta baking together that makes people immediately comfortable.

Ingredients

• 4 boneless skinless chicken breasts: Choose breasts that are relatively even in thickness for consistent cooking
• 1 tablespoon olive oil: Use this for searing to create a beautiful golden crust
• 1 teaspoon salt: Season both inside and outside of the pocket
• ½ teaspoon black pepper: Freshly cracked makes all the difference here
• 2 cups fresh spinach chopped: Fresh gives better texture than frozen but frozen works if thoroughly drained
• ¾ cup feta cheese crumbled: The salty tang is essential so do not substitute with mild cheese
• 2 tablespoons cream cheese softened: This binds the filling together perfectly
• 2 cloves garlic minced: Fresh garlic adds aromatic depth to the filling
• 1 tablespoon fresh dill chopped: Dill pairs beautifully with feta and spinach
• ¼ teaspoon ground nutmeg: A pinch adds subtle warmth that makes the filling taste complete
• ¼ teaspoon red pepper flakes optional: Just a hint of heat if you want some contrast
• 1 tablespoon olive oil for drizzling: Keeps the chicken moist while baking

Instructions

Preheat your oven:

Get your oven to 375°F so it is ready when the searing is done

Mix the filling:

Combine spinach, feta, cream cheese, garlic, dill, nutmeg and red pepper flakes until everything is evenly distributed

Create the pockets:

Pat the chicken dry then carefully cut a horizontal slit into the thickest side of each breast, stopping before you cut through completely

Season generously:

Sprinkle salt and pepper both inside the pocket and all over the exterior of each breast

Stuff the chicken:

Divide the filling among the breasts and stuff it into each pocket, using toothpicks to seal if needed

Sear for flavor:

Heat olive oil in an oven safe skillet over medium high heat and cook the chicken 2 to 3 minutes per side until golden

Bake to perfection:

Drizzle with the remaining olive oil then transfer to the oven and bake 20 to 25 minutes until the internal temperature reaches 165°F

Rest before serving:

Remove toothpicks and let the chicken rest for 5 minutes so the juices redistribute

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This recipe has saved me countless times when I needed something that felt special but did not require hours of prep. The way the feta gets slightly golden and bubbly around the edges never gets old.

Making The Perfect Pocket

After many failed attempts I learned that using a very sharp knife and going slowly is key. Lay your hand flat on top of the chicken breast and insert the knife horizontally into the thickest part. Keep the blade parallel to the cutting board and use gentle sawing motions to create the pocket without cutting through the other side.

Filling Variations

Sometimes I swap sun dried tomatoes or chopped olives into the filling for extra briny flavor. Ricotta works instead of cream cheese if you want something lighter but I always come back to the creaminess that cream cheese provides. The filling is forgiving so trust your taste buds.

What To Serve With It

A crisp Greek salad with cucumber and tomatoes balances the rich chicken perfectly. Roasted vegetables like zucchini or bell peppers also complement the Mediterranean flavors nicely.

• Lemon wedges make a bright garnish
• Crusty bread soaks up any juices
• A simple white wine pairs beautifully

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There is something deeply satisfying about cutting into that stuffed chicken and seeing the vibrant green spinach flecked with feta. It never fails to make dinner feel like an occasion.

Recipe FAQs

→ How do I prepare the spinach and feta filling?

Combine fresh chopped spinach, crumbled feta cheese, softened cream cheese, minced garlic, fresh dill, nutmeg, and optional red pepper flakes. Mix well for an even filling.

→ What is the best way to stuff the chicken breasts?

Carefully cut a pocket into the thickest side of each chicken breast without piercing through. Spoon the filling inside and secure with toothpicks if needed.

→ How should I cook the stuffed chicken breasts?

Sear the chicken in olive oil over medium-high heat until golden brown on both sides, then transfer to a preheated oven at 375°F (190°C) and bake until cooked through.

→ Can I substitute ingredients in the filling?

Yes, ricotta cheese can replace cream cheese for a milder flavor, and sun-dried tomatoes or olives can be added for extra taste.

→ Is this dish suitable for gluten-free diets?

Yes, this dish contains no gluten ingredients, but verify any pre-packaged cheese labels to ensure they are gluten-free.