Spinach and Feta Baked Chicken Recipe

Spinach and Feta Baked Chicken has become a staple in our home for all the right reasons. It’s a dish that effortlessly marries healthy eating with incredible flavor, and it’s surprisingly simple to prepare, even on busy weeknights. From the first time I made it, the aroma filling the kitchen was enticing – a blend of savory herbs, creamy feta, and the freshness of spinach. The result? Chicken breasts that are juicy, tender, and bursting with a vibrant, Mediterranean-inspired filling. My family, even the pickiest eaters, devoured it, praising the moistness of the chicken and the delightful combination of flavors. It’s a recipe that feels both comforting and sophisticated, perfect for a family dinner or even a casual get-together with friends. If you’re looking for a way to elevate your chicken game while keeping things relatively healthy and incredibly delicious, this Spinach and Feta Baked Chicken is an absolute winner.

Ingredients for Spinach and Feta Baked Chicken

This recipe for Spinach and Feta Baked Chicken is wonderfully straightforward, requiring a handful of readily available ingredients that come together to create a dish that’s far greater than the sum of its parts. Let’s delve into each ingredient, understanding its role and potential substitutions if needed.

• 4 Boneless Skinless Chicken Breasts: The star of the show, chicken breasts provide a lean protein base for our flavorful filling. Opt for boneless, skinless breasts for ease of preparation and a healthier profile. When selecting chicken breasts, look for plump, evenly sized pieces to ensure even cooking. Fresh chicken is always preferable, but frozen and thawed chicken breasts work just as well. If using frozen, ensure they are fully thawed before starting. The chicken breasts act as pockets, cradling the spinach and feta mixture and absorbing all the delicious flavors during baking.
• 1 Tablespoon Olive Oil: Olive oil is crucial for both flavor and moisture. It’s used in two key steps: first, to drizzle over the chicken before baking to help it brown and stay juicy, and second, to potentially sauté the spinach if you prefer a wilted texture (though this recipe uses fresh spinach directly). Extra virgin olive oil is recommended for its superior flavor and health benefits, but regular olive oil will also work. If you’re out of olive oil, avocado oil or coconut oil (melted) could be used as substitutes, although they will slightly alter the flavor profile.
• 1 Teaspoon Garlic Powder & 2 Cloves Garlic, Minced: Garlic is a cornerstone of savory cooking and plays a dual role in this recipe. Garlic powder is used in the dry rub to season the chicken breasts, infusing them with a subtle, all-around garlic flavor. Fresh minced garlic is incorporated into the spinach and feta filling, providing a more pungent and aromatic garlic punch that complements the other filling ingredients beautifully. If you only have fresh garlic, you can use it for both the rub and the filling. For the rub, finely mince the garlic or use a garlic press to create a paste. If you only have garlic powder, you can use it in the filling as well, but fresh garlic truly elevates the dish.
• 1 Teaspoon Onion Powder: Onion powder adds a subtle sweetness and savory depth to the chicken seasoning. It works synergistically with the garlic powder and other spices to create a well-rounded flavor profile. If you don’t have onion powder, you could use finely minced shallots or a small amount of grated onion in the filling as an alternative, although this will add moisture to the filling.
• 1/2 Teaspoon Dried Oregano: Oregano is the quintessential Mediterranean herb, and its slightly peppery and earthy notes perfectly complement the spinach, feta, and lemon in this recipe. Dried oregano is convenient and readily available, but fresh oregano can also be used. If using fresh oregano, use about 1 tablespoon of finely chopped leaves. Other Mediterranean herbs that could work in a pinch include dried thyme or dried marjoram, but oregano is the most authentic and recommended choice.
• 1/2 Teaspoon Salt & 1/2 Teaspoon Black Pepper: These fundamental seasonings are essential for enhancing all the other flavors in the dish. Salt not only seasons the chicken and filling but also helps to draw out moisture and tenderize the chicken. Black pepper adds a touch of spice and complexity. Adjust the salt and pepper to your taste preference. Consider using sea salt or kosher salt for a cleaner flavor. Freshly ground black pepper is always preferable for its superior aroma and taste.
• 2 Cups Fresh Spinach, Chopped: Spinach provides a healthy dose of vitamins and minerals and adds a fresh, slightly earthy flavor to the filling. Fresh spinach is ideal for this recipe as it retains its texture and flavor during baking. Ensure the spinach is well washed and chopped into manageable pieces. Baby spinach is a great choice as it is tender and has a milder flavor. If you only have frozen spinach, thaw it completely and squeeze out as much excess water as possible before using it in the filling. You might need slightly less frozen spinach than fresh as it is more compact.
• 1/2 Cup Crumbled Feta Cheese: Feta cheese is the star of the filling, providing a salty, tangy, and creamy counterpoint to the spinach and chicken. Authentic feta cheese is made from sheep’s milk or a blend of sheep’s and goat’s milk, offering a richer flavor and texture. Look for feta that is packed in brine, as it tends to be moister and more flavorful than pre-crumbled feta. If you prefer a less salty feta, you can rinse it briefly under cold water before crumbling. If feta is not available, you could substitute with goat cheese for a similar tangy flavor, or ricotta cheese for a milder, creamier alternative, although these will alter the overall taste profile significantly.
• 1/2 Cup Shredded Mozzarella Cheese: Mozzarella cheese adds a lovely melty, gooey texture to the filling and helps bind the spinach and feta together. Part-skim mozzarella is a good choice for a slightly lighter option. Fresh mozzarella, while delicious, can be quite moist and might make the filling a bit watery. Low-moisture shredded mozzarella is ideal for baking. If you don’t have mozzarella, you can substitute with provolone, Monterey Jack, or even a mild cheddar cheese, although mozzarella provides the best melt and mild flavor that complements the other ingredients without overpowering them.
• 1/4 Cup Sun-Dried Tomatoes, Chopped (Optional): Sun-dried tomatoes are an optional but highly recommended addition. They bring a burst of intense, sweet-tart flavor and a chewy texture that enhances the Mediterranean character of the dish. Oil-packed sun-dried tomatoes are preferred as they are softer and more flavorful. Drain the oil and chop them into small pieces. If using dry-packed sun-dried tomatoes, you can rehydrate them by soaking them in hot water for about 10 minutes before chopping. If you’re not a fan of sun-dried tomatoes, you can omit them or substitute with other flavorful additions like chopped Kalamata olives or roasted red peppers.
• 1 Tablespoon Lemon Juice: Lemon juice adds a bright, zesty acidity that cuts through the richness of the cheese and complements the spinach and feta beautifully. Freshly squeezed lemon juice is always best for its vibrant flavor. Bottled lemon juice can be used in a pinch, but fresh juice will elevate the dish. The lemon juice not only adds flavor but also helps to tenderize the chicken slightly. A squeeze of lemon wedges is also recommended for serving to further enhance the fresh, bright flavors.

Instructions for Making Spinach and Feta Baked Chicken

This recipe is as simple as it is delicious. Follow these step-by-step instructions to create perfectly stuffed and baked Spinach and Feta Chicken every time.

1. Preheat Oven and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the correct temperature when you place the chicken in, allowing for even cooking. While the oven preheats, prepare your baking dish. Lightly greasing it with cooking spray or olive oil will prevent the chicken from sticking. Alternatively, lining the dish with parchment paper offers even easier cleanup and prevents sticking as well. Choose a baking dish that comfortably fits the chicken breasts without overcrowding, allowing for even heat circulation. A 9×13 inch baking dish is usually ideal.
2. Prepare the Chicken Pockets: Pat the chicken breasts dry with paper towels. This step is crucial as it removes excess moisture, allowing the seasoning to adhere better and promoting browning during baking. Using a sharp knife, carefully make a horizontal slit along the side of each chicken breast to create a pocket. Imagine you’re opening a book. Be careful not to cut all the way through to the other side; you want to create a pocket, not two separate pieces of chicken. The size of the pocket should be sufficient to hold a generous amount of filling. A pocket about 2-3 inches deep is usually ideal.
3. Season the Chicken Thoroughly: In a small bowl, combine the garlic powder, onion powder, dried oregano, salt, and black pepper. This is your dry rub that will infuse the chicken with flavor from the outside in. Mix these spices thoroughly to ensure they are well combined. Now, generously rub this seasoning mixture all over the chicken breasts, including inside the pockets you just created. Massage the spices into the chicken to ensure even distribution. Don’t be shy with the seasoning; it’s what gives the chicken its delicious base flavor.
4. Prepare the Flavorful Filling: In a medium bowl, combine the chopped fresh spinach, crumbled feta cheese, shredded mozzarella cheese, chopped sun-dried tomatoes (if using), minced garlic, and lemon juice. This is where the magic happens! Mix all these ingredients until they are well combined. Ensure the spinach is evenly distributed throughout the cheese mixture. The feta and mozzarella will create a creamy, cheesy base, while the spinach, sun-dried tomatoes, and garlic add layers of flavor and texture. The lemon juice adds a touch of brightness to balance the richness.
5. Stuff the Chicken Pockets Generously: Now it’s time to stuff the chicken breasts. Using a spoon, carefully stuff each chicken breast pocket with the spinach and feta mixture. Be generous with the filling, but avoid overstuffing to the point where the pocket bursts open during baking. Press the filling gently inside the pockets to ensure it is compact and stays put. If necessary, you can secure the openings with toothpicks to prevent the filling from spilling out during baking. Usually, if you don’t overfill, toothpicks are not required.
6. Bake to Perfection: Place the stuffed chicken breasts in the prepared baking dish. Drizzle each chicken breast lightly with olive oil. This will help them brown beautifully in the oven and keep them moist. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through. The best way to determine doneness is to use a meat thermometer. Insert it into the thickest part of the chicken breast, avoiding the filling. The internal temperature should reach 165°F (74°C). If you don’t have a meat thermometer, you can check for doneness by cutting into the thickest part of a chicken breast; the juices should run clear, and the chicken should be opaque throughout, with no pink remaining.
7. Serve Hot and Garnish: Once the chicken is cooked through, carefully remove the baking dish from the oven. If you used toothpicks, remember to remove them before serving. Allow the chicken to rest for a few minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavorful chicken. Serve the spinach and feta baked chicken hot. Garnish with additional lemon slices or fresh herbs like parsley, dill, or basil for an extra touch of freshness and visual appeal. A sprinkle of extra feta cheese on top is also a nice finishing touch.

Spinach and Feta Baked Chicken Nutrition Facts

(Estimated, per serving, based on typical ingredient values and 4 servings)

• Servings: 4
• Calories Per Serving: Approximately 450-550 calories (This can vary based on the size of the chicken breasts and the amount of cheese used)

Approximate Breakdown per Serving:

• Protein: 50-60g (Chicken and cheese are excellent sources of protein)
• Fat: 25-35g (Primarily from olive oil and cheese, including healthy fats from olive oil and feta)
• Saturated Fat: 10-15g (From cheese)
• Cholesterol: 150-200mg (From chicken and cheese)
• Sodium: 600-800mg (From feta cheese and added salt)
• Carbohydrates: 5-10g (Primarily from spinach and small amounts in other ingredients)
• Fiber: 2-3g (From spinach)
• Sugar: 2-3g (Naturally occurring sugars in ingredients)

Important Note: These are estimates. Actual nutritional values can vary depending on the specific brands and types of ingredients used, as well as portion sizes. For precise nutritional information, use a nutrition calculator with the specific brands and amounts of ingredients you use. This dish is generally considered a good source of protein, with moderate fat content, and lower in carbohydrates, making it a relatively healthy and balanced meal option.

Preparation Time for Spinach and Feta Baked Chicken

• Prep Time: 20 minutes (Includes chopping vegetables, preparing the filling, stuffing chicken)
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes

This recipe is relatively quick to prepare, making it perfect for a weeknight dinner. The majority of the time is spent in the oven, allowing you to focus on other tasks or prepare side dishes while the chicken bakes.

How to Serve Spinach and Feta Baked Chicken

Spinach and Feta Baked Chicken is incredibly versatile and pairs well with a variety of side dishes. Here are some serving suggestions to create a complete and delicious meal:

• Side Salads:
  • Greek Salad: A classic pairing! The fresh tomatoes, cucumbers, olives, and feta in a Greek salad complement the flavors of the chicken beautifully.
  • Mediterranean Quinoa Salad: Combine cooked quinoa with chopped cucumbers, tomatoes, bell peppers, red onion, Kalamata olives, and a lemon-herb vinaigrette for a hearty and healthy salad.
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a lovely contrast to the richness of the chicken.
• Grains and Starches:
  • Roasted Potatoes: Toss cubed potatoes with olive oil, herbs, and seasonings and roast them alongside the chicken for a complete oven-baked meal.
  • Rice Pilaf: A fluffy rice pilaf, perhaps flavored with lemon and herbs, is a comforting and satisfying side.
  • Couscous: Quick-cooking couscous, tossed with herbs, lemon zest, and a drizzle of olive oil, makes a light and flavorful side.
  • Orzo Pasta: Orzo pasta, similar to rice in shape but pasta in texture, can be tossed with pesto or a simple tomato sauce.
• Vegetables:
  • Roasted Asparagus: Asparagus spears roasted with olive oil, salt, and pepper are a simple and elegant side vegetable.
  • Sautéed Green Beans: Quickly sautéed green beans with garlic and a squeeze of lemon juice provide a fresh and vibrant vegetable side.
  • Steamed Broccoli: Steamed broccoli florets, lightly seasoned, are a healthy and easy side dish.
  • Grilled Vegetables: In warmer weather, grill zucchini, bell peppers, or eggplant to serve alongside the chicken.
• Sauces and Toppings:
  • Tzatziki Sauce: A cool and creamy tzatziki sauce (yogurt, cucumber, garlic, dill) is a fantastic Mediterranean-inspired accompaniment.
  • Lemon Wedges: Serve extra lemon wedges for squeezing over the chicken just before serving to enhance the bright, citrusy flavors.
  • Fresh Herbs: Garnish with fresh parsley, dill, or basil for added freshness and visual appeal.

Additional Tips for Perfect Spinach and Feta Baked Chicken

Here are five helpful tips to ensure your Spinach and Feta Baked Chicken is a resounding success every time:

1. Don’t Overstuff the Chicken: While it’s tempting to pack as much filling as possible, overstuffing can lead to the chicken breasts bursting open during baking, and the filling may not cook evenly. Fill the pockets generously but ensure you can still close the opening somewhat. If needed, use toothpicks sparingly, but try to avoid overfilling in the first place.
2. Sauté the Spinach for a Different Texture (Optional): For a slightly different texture and to reduce the volume of spinach, you can quickly sauté the chopped spinach in a pan with a little olive oil and garlic before adding it to the filling. This will wilt the spinach and remove some of its moisture, resulting in a slightly less bulky filling. Ensure you cool the sautéed spinach slightly before mixing it with the cheese.
3. Experiment with Cheese Variations: While feta and mozzarella are classic choices, feel free to experiment with other cheeses to customize the flavor profile. Consider adding a bit of grated Parmesan cheese to the filling for a saltier, nuttier flavor. Goat cheese can be used in place of feta for a tangier taste. Provolone or Monterey Jack can substitute for mozzarella for a different melt and flavor.
4. Marinate the Chicken for Extra Flavor and Tenderness: For an even more flavorful and tender chicken breast, consider marinating it before stuffing. A simple marinade of olive oil, lemon juice, garlic, and herbs (like oregano and thyme) for 30 minutes to an hour can significantly enhance the taste and texture. Pat the marinated chicken dry before seasoning with the dry rub and stuffing.
5. Rest the Chicken Before Serving: Allow the baked chicken to rest for 5-10 minutes after removing it from the oven. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and moist chicken breast. Cover the baking dish loosely with foil during the resting time to keep the chicken warm.

Frequently Asked Questions (FAQ) – Ingredients

Here are five frequently asked questions specifically related to the ingredients in Spinach and Feta Baked Chicken:

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can use frozen spinach. However, it’s crucial to thaw it completely and squeeze out as much excess water as possible before using it in the filling. Frozen spinach tends to be more watery than fresh spinach, and excess moisture can make the filling soggy. You might need slightly less frozen spinach than fresh as it is more compact. Ensure it’s thoroughly drained to maintain the desired texture of your filling.

Q2: I don’t like feta cheese. What can I substitute it with?

A: If you’re not a fan of feta, goat cheese is the closest substitute in terms of flavor profile, offering a similar tanginess and creamy texture. Ricotta cheese can be used for a milder, creamier alternative, although it will significantly change the flavor. You could also try using a soft cheese like cream cheese or Neufchâtel, but you may need to adjust the seasoning as these are less salty than feta.

Q3: Can I omit the mozzarella cheese if I don’t have any?

A: While you can omit the mozzarella, it does contribute to the overall texture and helps bind the filling together. Mozzarella provides a mild, melty element that complements the feta and spinach. If you don’t have mozzarella, you could substitute with another melting cheese like provolone, Monterey Jack, or even a mild cheddar. Alternatively, you can increase the amount of feta slightly, although the filling might be a bit less creamy without the mozzarella.

Q4: Are sun-dried tomatoes necessary, or can I skip them?

A: Sun-dried tomatoes are optional but highly recommended. They add a burst of intense, sweet-tart flavor and a chewy texture that enhances the Mediterranean character of the dish. If you’re not a fan of sun-dried tomatoes, you can definitely skip them. Alternatively, you could substitute with other flavorful additions like chopped Kalamata olives, roasted red peppers, or artichoke hearts for a different but equally delicious flavor profile.

Q5: Can I use dried garlic and onion instead of garlic and onion powder?

A: While garlic and onion powder are convenient, fresh garlic and onion will always provide a more vibrant and nuanced flavor. If you prefer to use dried garlic and onion flakes, you can, but the flavor will be less intense and aromatic compared to fresh or powdered versions specifically designed for seasoning blends. For the dry rub, garlic and onion powder are ideal for even distribution. For the filling, fresh minced garlic is preferred for its pungent flavor. You can experiment with finely minced fresh onion or shallots in the filling as well, but they will add moisture.

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