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Spinach and Feta Baked Chicken Recipe
Ash Tyrrell

Spinach and Feta Baked Chicken Recipe

I have to admit, the first time I made this spinach and feta baked chicken, 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.