Feta and Spinach Stuffed Chicken (Printable Version)
Tender chicken filled with creamy feta and spinach, baked or pan-cooked for a flavorful dish.
# What You'll Need:
→ Main Ingredients
01 - 2 boneless, skinless chicken breasts
02 - 1/2 cup frozen spinach, thawed and well-drained
03 - 1/3 cup feta cheese, crumbled
→ Seasonings
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon paprika
# Steps to Follow:
01 - Using a sharp knife, carefully cut a pocket lengthwise into each chicken breast without slicing through completely.
02 - In a bowl, combine thawed, well-drained spinach, crumbled feta cheese, and garlic powder until mixture is evenly blended.
03 - Spoon the spinach and feta filling into each chicken pocket, distributing mixture evenly between breasts.
04 - Sprinkle paprika over both sides of the stuffed chicken. Cook in a large skillet over medium heat, or transfer to a preheated oven at 400°F (200°C), and cook for 20–25 minutes, or until the chicken is fully cooked and juices run clear.
# Additional Tips::
01 -
- Uses only five core ingredients you may already have in your kitchen
- Quick prep time for busy weeknights
- High protein and naturally gluten free
- Bakes or cooks on the stove for flexibility
- Always gets rave reviews at the dinner table
02 -
- Stuffed chicken is packed with protein
- All you need is a skillet or oven
- Leftovers taste great cold or reheated
- I always use sheep milk feta because it melts extra creamy and tangy It reminds me of the Greek restaurant my family loves and brings back so many summer evenings spent around their patio table
03 -
- Do not skip draining the spinach well or your filling will end up watery
- A toothpick or two can keep the filling from spilling out but be sure to remove them before serving
- Letting the chicken rest helps every bite stay juicy and flavorful