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Spinach and Feta Baked Chicken

5 from 1 vote
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Ingredients
 

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups fresh spinach chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup sun-dried tomatoes chopped (optional)
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
  • Prepare the Chicken: Pat the chicken breasts dry with paper towels. Use a sharp knife to carefully make a horizontal slit along the side of each chicken breast to create a pocket. Be careful not to cut all the way through.
  • Season the Chicken: In a small bowl, mix together the garlic powder, onion powder, dried oregano, salt, and black pepper. Rub this seasoning mixture all over the chicken breasts, including inside the pockets.
  • Prepare the Filling: In a medium bowl, combine the chopped spinach, crumbled feta cheese, shredded mozzarella cheese, chopped sun-dried tomatoes (if using), minced garlic, and lemon juice. Mix until well combined.
  • Stuff the Chicken: Stuff each chicken breast with the spinach and feta mixture, pressing the filling inside the pockets. Secure the openings with toothpicks if necessary.
  • Bake the Chicken: Place the stuffed chicken breasts in the prepared baking dish. Drizzle with olive oil. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  • Serve: Remove the toothpicks before serving. Serve the spinach and feta baked chicken hot, garnished with additional lemon slices or fresh herbs if desired.