It is 6pm and your family is hungry. You need something fresh and filling tonight. This Spinach and Feta Baked Chicken is the perfect solution. It brings bright Mediterranean flavors to your kitchen with very little effort.
Spring is the perfect time for light, vibrant meals. This dish feels like a breath of fresh air. It is simple enough for a Tuesday but looks impressive. You will love how the tender chicken stays juicy inside.
Why You’ll Love This Spinach and Feta Baked Chicken
This recipe is a winner for busy families. It is packed with high-quality protein to keep you full. The feta cheese adds a creamy, salty bite in every mouthful. It is a great choice for a healthy reset this week.
You only need about 15 minutes of prep time. The oven does the rest of the hard work. Your kitchen will smell like a Mediterranean garden. This is a budget-friendly way to enjoy a restaurant-quality meal at home.
Simple Cooking Method
Stuffing chicken might sound hard, but it is actually very simple. You just make a small pocket in the meat. Then, you tuck in the flavorful greens and cheese. Even beginner cooks can master this technique easily. You will feel like a pro in no time.
Simple Ingredients
Most of these items are likely already in your pantry. Use fresh seasonal produce for the best flavor.
- 4 boneless skinless chicken breasts
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Sauté chopped spinach and minced garlic until the spinach is fully wilted.
- Remove spinach from heat and drain any excess moisture.
- Combine spinach with crumbled feta cheese in a small mixing bowl.
- Slice a pocket into the thickest part of each chicken breast.
- Do not cut all the way through to the other side.
- Evenly distribute the spinach and feta mixture into the pockets.
- Secure the openings with wooden toothpicks if necessary.
- Coat the chicken with the remaining olive oil and seasonings.
- Place chicken in the dish and drizzle with lemon juice.
- Bake for 20 to 25 minutes until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this chicken warm while the cheese is still soft. It pairs beautifully with a fresh Greek salad. You could also serve it over a bed of fluffy rice. For a lighter meal, try it with roasted zucchini. Set the table and enjoy a stress-free dinner with your loved ones.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe is excellent for weekday lunches. To reheat, place the chicken in a 350°F oven. Heat for about 10 minutes until warmed through. This keeps the meat from getting rubbery.
Tips for Best Results
- Don’t skip the resting time after the chicken leaves the oven.
- Use a meat thermometer to avoid overcooking the meat.
- Squeeze out all the water from the sautéed spinach.
- Fresh lemon juice adds a necessary bright finish to the dish.
- Secure the pockets with toothpicks to keep the filling inside.
- Try using a high-quality sheep’s milk feta for extra creaminess.
- Pat the chicken dry with paper towels before seasoning.
Ways to Switch It Up
- Add chopped sun-dried tomatoes for a sweet, tangy twist.
- Swap the feta for goat cheese for a milder flavor.
- Mix in some red pepper flakes for a spicy kick.
- Use kale instead of spinach for a heartier texture.
- Add a sprinkle of parmesan cheese on top before baking.
Common Questions
Can I use frozen spinach?
Yes, you can use frozen spinach for this recipe. Make sure to thaw it completely first. Squeeze out every drop of water so the chicken isn’t soggy.
How do I know when the chicken is done?
The best way is to use a meat thermometer. The thickest part should reach 165°F. The juices should also run clear when poked.
I hope this simple meal brings a little extra warmth to your table tonight. It is the perfect way to celebrate fresh spring flavors with the people you love. Happy cooking!
— Katie Wood
Ingredients
- 4 boneless skinless chicken breasts (approximately 6-8 oz each)
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil, divided
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish.
- Heat 1 tablespoon of olive oil in a skillet over medium heat; sauté chopped spinach and minced garlic until the spinach is fully wilted.
- Remove spinach from heat and drain any excess moisture, then combine with crumbled feta cheese in a small mixing bowl.
- Using a sharp knife, slice a pocket into the thickest part of each chicken breast, ensuring you do not cut all the way through to the other side.
- Evenly distribute the spinach and feta mixture into the pockets of the four chicken breasts and secure the openings with wooden toothpicks if necessary.
- Coat the exterior of the chicken breasts with the remaining 1 tablespoon of olive oil and season with oregano, salt, pepper, and red pepper flakes.
- Place the stuffed chicken breasts into the prepared baking dish and drizzle with lemon juice.
- Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let the chicken rest for 5 minutes before removing toothpicks and serving.
