I have to admit, the first time I made this Spinach and Feta Baked Chicken Recipe, I was amazed at how simple and flavorful it turned out. The creamy feta combined with fresh spinach made every bite a little burst of happiness.
I love recipes that are quick enough for a weeknight dinner but impressive enough to serve guests. This one quickly became a favorite in my household. Let me walk you through exactly how I make it. You can also enjoy similar flavors with Garlic Parmesan Sweet Potato Wedges Recipe as a side.
Ingredients
Here’s everything you’ll need to make this dish perfectly:
- 4 boneless, skinless chicken breasts – Choose fresh chicken for juicy results, not frozen.
- 1 tablespoon olive oil – Adds flavor and keeps the chicken from drying out.
- Salt and black pepper to taste – I like to season generously for a flavorful crust.
- 2 cups fresh spinach, chopped – Fresh spinach works best; frozen can be watery.
- 1/2 cup crumbled feta cheese – I always crumble it myself for a better texture.
- 2 cloves garlic, minced – Fresh garlic gives a stronger, richer flavor than powdered.
- 1 teaspoon dried oregano – Adds a subtle Mediterranean flavor.
- 1/4 cup grated Parmesan cheese – Freshly grated for the best melt and aroma.
- 1/2 teaspoon crushed red pepper flakes (optional) – For a slight kick, I like a little heat.
- 1/4 cup cream cheese – Helps bind the filling and keeps it creamy.
Note: several serving as a note of full line under the ingredients according to the ingredients quantity.
Variations
I love customizing this recipe depending on what’s in my fridge or my mood:
- Swap feta for goat cheese for a tangier taste.
- Use a dairy-free cream cheese to make it lactose-free.
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
- Sprinkle a bit of smoked paprika or lemon zest for a zesty twist. You can also pair this with Golden Crust Garlic Rosemary Focaccia Muffins Recipe for a delicious garlic-forward side.
Cooking Time
Making this recipe doesn’t take long, which is perfect for busy nights:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
Here’s what I usually use to make this dish easy and smooth:
- Baking dish – To bake chicken evenly.
- Knife and cutting board – For chopping spinach and garlic.
- Mixing bowl – To combine spinach, cheeses, and seasoning.
- Spoon or spatula – To stuff and spread the filling.
- Meat thermometer (optional) – Ensures chicken is perfectly cooked.
How to Make Spinach and Feta Baked Chicken Recipe?
Here’s my step-by-step guide to making this dish, simple and easy to follow:
Prepare the Chicken
First, I preheat the oven to 375°F (190°C) and prepare the chicken breasts. I make a deep pocket in each breast carefully, which will hold the spinach and feta mixture. This ensures every bite is filled with creamy goodness.
Make the Filling
In a bowl, I combine chopped spinach, feta, cream cheese, minced garlic, Parmesan, oregano, and optional red pepper flakes. Mixing it well ensures every chicken breast gets the perfect balance of flavors.
Stuff the Chicken
I spoon the mixture into each chicken breast pocket, being careful not to overstuff. Then I brush olive oil over the chicken and season it with salt and pepper. This helps create a golden, crispy exterior while baking.
Bake the Chicken
I place the stuffed chicken in a baking dish and bake for 25 minutes or until the internal temperature reaches 165°F (74°C). The aroma of melted cheese and garlic fills the kitchen—always my favorite part!
Rest and Serve
After baking, I let the chicken rest for 5 minutes before slicing. This keeps it juicy and ensures the filling stays inside instead of spilling out.
Additional Tips for Making this Recipe Better
From my experience, a few tweaks really elevate this dish:
- I always use fresh spinach and grate my own cheeses—it makes a huge difference.
- Letting the chicken rest before serving keeps it juicy.
- Don’t skip seasoning; I sprinkle a bit more salt and pepper after baking.
- I sometimes add a squeeze of lemon over the top for brightness.
How to Serve Spinach and Feta Baked Chicken Recipe?
I like to make this dish visually appealing and tasty at the same time:
- Serve with roasted vegetables or a simple salad for a balanced meal.
- Spoon a little of the melted feta over the top for presentation.
- Garnish with fresh parsley or a sprinkle of paprika for color.
Nutritional Information
Here’s a quick overview of the nutritional facts, based on my version:
- Calories: 350 per serving – Satisfying but not heavy.
- Protein: 40g – A great protein-packed meal.
- Carbohydrates: 4g – Perfect for a low-carb option.
- Fat: 18g – Mostly from healthy cheese and olive oil.
Make Ahead and Storage
Storing
I store leftovers in an airtight container in the fridge for up to 3 days. It keeps the chicken juicy and the filling flavorful.
Freezing
This recipe freezes well. I freeze the stuffed chicken before baking in a freezer-safe dish. It can stay frozen for up to 2 months.
Reheating
I reheat in the oven at 350°F for 10–15 minutes until warmed through. Microwave works too, but I prefer the oven for a crispy exterior.
Why You’ll Love This Recipe?
Here’s why this spinach and feta baked chicken became my go-to recipe:
- Quick and easy to prepare – Perfect for weeknights or last-minute dinners.
- Flavor-packed – Creamy feta and garlic make it irresistible.
- Versatile – Works with a variety of sides and modifications.
- Healthy – High in protein, low in carbs, and full of nutrients.
- Crowd-pleaser – Always impresses friends and family with minimal effort.
Spinach and Feta Baked Chicken Recipe
Ingredients
Method
- First, I preheat the oven to 375°F (190°C) and prepare the chicken breasts. I make a deep pocket in each breast carefully, which will hold the spinach and feta mixture. This ensures every bite is filled with creamy goodness.
- In a bowl, I combine chopped spinach, feta, cream cheese, minced garlic, Parmesan, oregano, and optional red pepper flakes. Mixing it well ensures every chicken breast gets the perfect balance of flavors.
- I spoon the mixture into each chicken breast pocket, being careful not to overstuff. Then I brush olive oil over the chicken and season it with salt and pepper. This helps create a golden, crispy exterior while baking.
- I place the stuffed chicken in a baking dish and bake for 25 minutes or until the internal temperature reaches 165°F (74°C). The aroma of melted cheese and garlic fills the kitchen—always my favorite part!
- After baking, I let the chicken rest for 5 minutes before slicing. This keeps it juicy and ensures the filling stays inside instead of spilling out.
Notes
- I always use fresh spinach and grate my own cheeses—it makes a huge difference.
- Letting the chicken rest before serving keeps it juicy.
- Don’t skip seasoning; I sprinkle a bit more salt and pepper after baking.
- I sometimes add a squeeze of lemon over the top for brightness.
