Spinach and Feta Baked Chicken

Spinach and Feta Baked Chicken

Tender chicken covered in a creamy spinach and feta mixture, topped with golden melted mozzarella. A quick Greek-inspired high-protein dinner ready in under 45 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 410

Ingredients Equipment Method Notes

Ingredients

5 boneless skinless chicken breasts or thighs
2 cup fresh spinach chopped; frozen thawed and squeezed dry also works
4 oz feta cheese crumbled from block
4 oz cream cheese softened to room temperature
0.25 cup fresh parsley chopped
0.25 cup fresh dill chopped
2 green onions sliced
2 cloves garlic minced
1 tbsp lemon juice freshly squeezed
1 tbsp lemon zest
1 cup mozzarella cheese shredded, whole-milk preferred
salt and pepper to taste
olive oil for greasing the baking dish

Equipment

baking dish
mixing bowl
Knife and cutting board
Measuring cups and spoons
meat thermometer

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.

Notes

Use chicken thighs for juicier meat. A pinch of nutmeg in the filling adds subtle warmth. Works great on salmon fillets - reduce bake time to 15 to 20 minutes. Assemble up to 24 hours ahead and refrigerate covered until ready to bake.