Spinach and feta baked chicken is one of those weeknight dinners that looks far more impressive than the effort it takes to pull together. I have been making a version of this dish for years, and it never fails to get requests for the recipe the moment someone tries it at my table.
Growing up in the Midwest, big flavors from fresh herbs and tangy cheese were not always part of our everyday cooking. But the first time I tasted the filling of a homemade spanakopita at a neighbor’s potluck, something clicked. I started tucking those same flavors into baked chicken, and the result was something my whole family fell in love with. This spinach and feta baked chicken brings that same creamy, herb-forward filling together with juicy chicken and a golden mozzarella crust. It is a satisfying, high-protein dinner with a Greek soul and a weeknight spirit. If you love Mediterranean flavors, you might also enjoy my Greek chicken with lemon and feta for another easy feta-forward option. Your kitchen is about to smell incredible.
Why This Spinach and Feta Baked Chicken Belongs in Your Recipe Box
I have tested this recipe through many iterations, and what keeps it in regular rotation is how reliably it delivers on flavor with very little fuss. Whether you are cooking for your family on a busy Tuesday or serving guests on the weekend, this dish always lands.
- Quick to prep: The filling comes together in about 10 minutes, and the oven does the rest. Dinner is on the table in under 45 minutes from start to finish.
- Big Greek flavors: Fresh dill, lemon zest, and crumbled feta give the chicken a bright Mediterranean character that feels genuinely special.
- High in protein: Each serving delivers roughly 35 to 40 grams of protein depending on the size of your chicken, making it a smart choice for anyone focused on nutrition.
- Low-carb and gluten-free: As written, this recipe naturally fits low-carb and gluten-free lifestyles without any modifications needed.
- One-pan cleanup: Everything bakes in a single dish. Less mess, less time cleaning up after dinner.
- Impressive presentation: That bubbly, golden mozzarella topping looks like it came out of a restaurant kitchen, and people are always genuinely wowed when it lands on the table.
Key Players in This Recipe
Every ingredient in this spinach and feta baked chicken earns its place. Here is what goes into it and why each component matters.
Chicken breasts or thighs: The protein base of the dish. Boneless skinless breasts keep things lean, but I always reach for thighs when I want extra juiciness. Thighs are naturally more forgiving in the oven and stay moist even if you pull them a few minutes late.
Fresh spinach: Chopped fresh spinach gives the filling its earthy base. Frozen spinach works well too, just thaw it completely and squeeze out every bit of moisture before mixing or the filling will turn watery in the oven.
Feta cheese: Salty, tangy, and crumbly, feta is the flavor anchor of this dish. In my kitchen I always crumble it from a block rather than buying pre-crumbled bags because the flavor is noticeably better. If you enjoy feta-forward chicken dishes, my crispy hot honey feta chicken is another recipe worth trying.
Cream cheese: Softened cream cheese binds the filling into a spreadable, cohesive mixture that clings to the chicken during baking. Make sure it is fully at room temperature before you start or you will spend too long trying to break up lumps.
Fresh dill and parsley: These two herbs are non-negotiable for authentic Greek flavor in this dish. I always choose fresh over dried here because dried simply cannot replicate that bright, grassy lift.
Lemon juice and lemon zest: Both are used for different reasons. The juice adds acidity that cuts through the richness of the cheeses, while the zest contributes a floral, aromatic quality that makes the filling taste vibrant and alive.
Garlic: Two cloves of minced garlic add depth and warmth to the filling. If you skip the green onions for any reason, I recommend adding a third clove to compensate for the lost allium flavor.
Mozzarella cheese: Shredded mozzarella goes on top and creates the golden, bubbly crust that makes this dish look so appealing. I prefer whole-milk mozzarella because it melts more evenly than the part-skim variety.
How to Make Spinach and Feta Baked Chicken
This recipe comes together in a simple, logical sequence. Follow these steps and you will have a beautiful dish ready in under 45 minutes.
Step 1. Preheat the oven. Set your oven to 375 degrees F (190 degrees C) and lightly grease a baking dish with olive oil or cooking spray.
Step 2. Prepare the chicken. Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. For even cooking, pound each breast to a consistent thickness of about 3/4 inch using a meat mallet or rolling pin. Arrange them in the prepared baking dish.
Step 3. Make the spinach and feta filling. In a mixing bowl, combine the chopped spinach, crumbled feta, softened cream cheese, parsley, dill, sliced green onions, minced garlic, lemon juice, and lemon zest. Stir until everything is fully incorporated into a uniform mixture. Through trial and error, I learned that room-temperature cream cheese blends in under a minute while cold cream cheese creates stubborn lumps that take real effort to break apart.
Step 4. Top the chicken with the filling. Spoon the spinach and feta mixture evenly over the top of each chicken breast and press it down gently so it adheres to the surface rather than sliding off.
Step 5. Add the mozzarella. Sprinkle shredded mozzarella generously over the filling on each breast. My family always wants a thick layer here, and I have never heard a complaint.
Step 6. Bake until cooked through. Slide the dish into the oven and bake for 25 to 35 minutes. The chicken is done when a meat thermometer inserted into the thickest part reads 165 degrees F (74 degrees C) and the mozzarella is melted with golden spots on top. Thicker breasts or thighs may need up to 45 minutes, so always rely on the thermometer rather than the clock. If you prefer using bone-in thighs, my oven baked chicken thighs guide has detailed timing for those cuts.
Step 7. Rest before serving. Remove the dish from the oven and let the chicken rest for 5 minutes before slicing or serving. This resting period allows the juices to redistribute throughout the meat so every bite stays moist.
Tips for the Best Results
- Pound the chicken to an even thickness: Uneven breasts cook unevenly. A quick pound takes 60 seconds and makes a real difference in the final result.
- Use fresh herbs: Dried dill and dried parsley can work in a pinch, but fresh gives the filling a noticeably brighter, more vibrant flavor.
- Soften the cream cheese fully: Take it out of the refrigerator at least 30 minutes before you start. Cold cream cheese does not blend smoothly.
- Add a pinch of nutmeg: A tiny pinch stirred into the spinach mixture adds a subtle warmth that complements the feta beautifully.
- Try it with salmon: The spinach and feta topping works wonderfully on salmon fillets as well. Reduce the bake time to 15 to 20 minutes and check for doneness at the 15-minute mark.
Keeping This Spinach Feta Chicken Fresh
Leftover spinach and feta baked chicken stores well and actually tastes even better the next day once the flavors have had time to settle. I typically transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days. Slicing the chicken before storing helps it reheat more quickly and evenly.
This dish freezes well for up to 2 to 3 months. Wrap individual portions tightly in plastic wrap, then place them in a zip-lock freezer bag with the air pressed out. Label each bag with the date. Thaw overnight in the refrigerator before reheating.
For the best texture, reheat leftovers in a covered baking dish at 350 degrees F for about 15 to 20 minutes. The oven preserves the cheese texture far better than the microwave. If you are short on time, a microwave on medium power with the dish covered works fine. Heat in 60-second intervals until warmed through.
What to Serve with Spinach and Feta Baked Chicken
This dish pairs beautifully with a wide range of sides. Here are some of my favorites.
- Greek lemon rice: A natural partner for the Greek flavors in this chicken. My Greek chicken lemon rice recipe has a fluffy, herb-scented rice that soaks up the pan juices and rounds out the meal.
- Spinach appetizer to start: If you are serving this for guests, my high-protein spinach dip stuffed mushrooms make a perfect Greek-themed starter that ties the whole menu together.
- Greek salad: Crisp cucumber, tomato, kalamata olives, and extra feta echo the flavors in the chicken and provide a fresh, bright contrast to the rich melted cheese topping.
- Roasted vegetables: Zucchini, cherry tomatoes, and bell peppers roasted on the same oven shelf alongside the chicken make for a genuinely effortless one-oven dinner.
- Couscous or orzo: Either cooks in under 10 minutes and feels wonderfully Mediterranean next to the chicken.
- Garlic mashed potatoes: On cooler evenings, creamy mashed potatoes turn this dish into full comfort food territory.
- Crusty bread or pita: Perfect for scooping up any filling that runs off the chicken during baking.
Important Notes
- Fresh spinach is preferred: But frozen spinach, thawed and squeezed completely dry, works well as a substitute.
- Chicken thighs instead of breasts: Thighs produce juicier results and are more forgiving if the oven runs hot or you lose track of time.
- Garlic is essential: If you omit the green onions, do not also skip the garlic. One without the other leaves the filling tasting flat.
- Timing varies by thickness: Thin breasts may be done in 25 minutes while thick ones can take 45. Always use a meat thermometer.
More Greek-Inspired Chicken Recipes You Might Like
If this spinach and feta baked chicken hits the spot, you might also enjoy my spinach stuffed chicken breast recipe for another satisfying take on spinach-loaded baked chicken.
FAQs
Yes. Many home cooks use frozen spinach with great results. The key is to thaw it completely and squeeze out as much moisture as possible before mixing it into the filling. Excess water will make the topping slide off the chicken.
Use an instant-read meat thermometer inserted into the thickest part of the chicken. You are looking for an internal temperature of 165 degrees F (74 degrees C). This is the most reliable method and removes all guesswork from the timing.
Yes. You can assemble the whole dish up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate it. Pull it from the refrigerator about 20 minutes before baking so it is not ice cold going into the oven, then bake as directed.
Spinach and Feta Baked Chicken
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with olive oil.
- Pat chicken dry, season both sides with salt and pepper, and pound to even thickness. Arrange in the baking dish.
- In a mixing bowl, combine chopped spinach, crumbled feta, softened cream cheese, parsley, dill, green onions, minced garlic, lemon juice, and lemon zest. Stir until fully combined.
- Spread the spinach and feta mixture evenly over the top of each chicken breast.
- Sprinkle shredded mozzarella generously over the spinach mixture on each breast.
- Bake for 25 to 35 minutes, or until internal temperature reaches 165 degrees F (74 degrees C) and the cheese is melted and golden. Thicker pieces may take up to 45 minutes.
- Let chicken rest for 5 minutes before slicing or serving.
