Spinach and feta stuffed chicken breasts are the dinner that looks like you tried all day. You didn’t. Juicy chicken. Creamy feta. Tender spinach. Pan-seared. Baked. 30 minutes. Impressive. Easy. Delicious.
Ingredients
Serves 4.
- 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
- 4 oz (115g) feta cheese, crumbled
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp fresh lemon juice (optional)
- Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C).
Step 2: Make Filling
- In a bowl, mix feta, spinach, garlic, 1 tbsp olive oil, and oregano.
Step 3: Stuff Chicken
- Cut a pocket into each chicken breast (slice horizontally, not all the way through). Stuff with spinach-feta mixture. Secure with toothpicks if needed.
- Season both sides with salt, pepper, and paprika.
Step 4: Sear & Bake
- Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden brown.
- Transfer skillet to oven. Bake 12-15 minutes until chicken is cooked through (165°F / 74°C internal).
Step 5: Serve
- Let rest 5 minutes. Garnish with parsley. Drizzle with lemon juice if desired. Fancy. Easy. Gone.
Summary
Prep Time: 15 min | Cook Time: 20 min | Total: 35 min
Yield: 4 servings | Difficulty: Medium
Storage Notes
Fridge: 4 days. Reheat in oven at 350°F for 10-12 minutes. Avoid microwave — chicken dries out. Not freezer-friendly (feta crumbles and spinach gets watery). Great for dinner parties — stuff ahead, sear and bake fresh.
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