Why I Love This Recipe

I love how this recipe brings together the classic flavors of spinach and feta in a simple yet elegant way. The creamy filling keeps the chicken moist, and the combination of herbs adds a delightful depth of flavor. It’s a versatile dish that’s easy to prepare and always impresses guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
Salt and pepper to taste
2 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1 tablespoon lemon juice
1/4 cup sun-dried tomatoes, chopped (optional)

Directions

Preheat the oven to 375°F (190°C).
In a skillet over medium heat, add olive oil and sauté the chopped spinach until wilted. Remove from heat and let it cool slightly.
In a bowl, combine the sautéed spinach, crumbled feta cheese, shredded mozzarella cheese, lemon juice, and sun-dried tomatoes (if using). Mix well.
Using a sharp knife, make a horizontal slit along the side of each chicken breast to create a pocket. Be careful not to cut all the way through.
Season the chicken breasts with garlic powder, onion powder, dried oregano, salt, and pepper.
Stuff each chicken breast with the spinach and cheese mixture, securing with toothpicks if necessary.
Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Cheese Options: I sometimes substitute feta with goat cheese for a different flavor profile.
Add Herbs: Adding fresh basil or dill can enhance the flavor of the filling.
Make it Spicy: For a kick, I add a pinch of red pepper flakes to the filling mixture.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I place the chicken in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes. Alternatively, I microwave individual portions for 2-3 minutes until heated through.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach. I make sure to thaw and squeeze out excess moisture before mixing it into the filling.

What can I serve with this dish?

I often serve this chicken with a side of roasted vegetables, a fresh salad, or quinoa for a complete meal.

Can I prepare this dish ahead of time?

Absolutely. I assemble the stuffed chicken breasts and store them covered in the refrigerator for up to 24 hours before baking.

Is this recipe suitable for a low-carb diet?

Yes, this recipe is low in carbohydrates, making it suitable for a low-carb or keto diet.

Can I freeze the cooked chicken?

Yes, I can freeze the cooked chicken. I wrap it tightly in foil or place it in an airtight container and freeze for up to 2 months. To reheat, I thaw it overnight in the refrigerator and warm it in the oven until heated through.

Conclusion

Spinach and Feta Baked Chicken is a delightful fusion of creamy, cheesy goodness and lean protein. It’s an easy-to-make, nutritious dish that satisfies my cravings for comfort food without derailing my healthy eating goals. Whether I’m cooking for family or meal prepping for the week, this recipe never disappoints.