Go Back
Spinach Feta Stuffed Chicken
Rachel Kim

Spinach Feta Stuffed Chicken

Spinach and feta fill a pocket inside each breast without a pile of loose cheese on top. The spinach is cooked and squeezed first, keeping the filling firm. A thermometer inserted into chicken—not just the cheese—confirms the thickest part is safely done.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 7 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 ounces baby spinach wilted and squeezed dry
  • 4 ounces feta crumbled
  • 2 ounces cream cheese softened
  • 1 garlic clove minced
  • 1 tablespoon olive oil

Method
 

  1. Heat the oven to 400°F. Cut a deep pocket into the side of each breast without slicing through. Season inside and out with salt and pepper.
  2. Mix spinach, feta, cream cheese and garlic and divide among the pockets. Secure with toothpicks.
  3. Heat oil in an oven-safe skillet, brown chicken 2 minutes per side, then transfer the skillet to the oven.
  4. Bake 18 to 24 minutes until the thickest chicken beside the filling reaches 165°F. Rest 5 minutes and remove toothpicks.