Feta and Spinach Stuffed Chicken Breast Recipe (Baked)
This feta and spinach stuffed chicken breast recipe comes together with a quick filling, then the chicken is stuffed and baked until cooked through. A simple lemon juice and olive oil drizzle keeps it moist and bright. Below you’ll find the ingredients and clear how-to steps.
Ingredients
1. FOR THE FILLING
2. FOR THE CHICKEN & DRIZZLE
Step-by-Step Method
Mix the feta-spinach filling
Squeeze out as much water as you can from the thawed spinach. In a bowl, combine spinach with crumbled feta; add a little pepper if you like.
Stuff the chicken
Cut a pocket into each chicken breast half without cutting all the way through. Spoon the filling inside. Secure with toothpicks or tie gently with kitchen twine to keep the filling in place.
Stir together the lemon-olive oil drizzle
In a small bowl, mix olive oil and lemon juice. Season with salt, pepper, and optional minced garlic.
Arrange for baking
Heat the oven to 200°C / 400°F. Place chicken in a baking dish and spoon the drizzle over the top; add a little to the bottom of the dish to help prevent drying.
Bake until cooked through
Bake for 25–30 minutes. The chicken is done when the thickest part reaches 74°C / 165°F and the juices run clear.
Rest and serve
Let the chicken rest for 5 minutes, then remove toothpicks and slice. Serve with rice, salad, or roasted vegetables.