Spinach and Feta Baked Chicken
This Spinach and Feta Baked Chicken features a creamy filling of spinach, feta, and cream cheese, melted over tender baked chicken, making it a quick and elegant dinner option.
Ingredients
Chicken
- 4–6 pieces boneless, skinless chicken breasts (or thighs for juicier results)
Filling
- 2 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and squeezed dry)
- 4 oz feta cheese, crumbled (use Greek-style for tang)
- 4 oz cream cheese, softened to room temperature
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (or substitute 2 tbsp dried dill)
- 2 pieces green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
- Olive oil (for brushing the pan)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Pat chicken dry and season both sides generously with salt and pepper. Arrange in a single layer in the prepared dish.
- In a medium bowl, combine chopped spinach, crumbled feta, softened cream cheese, parsley, dill, green onions, minced garlic, lemon juice, and lemon zest. Mix until smooth and spreadable.
- Spread the spinach and feta mixture evenly over the top of each chicken piece in a generous layer.
Baking
- Sprinkle shredded mozzarella evenly over each topped chicken piece.
- Bake uncovered for 25–35 minutes for average-thickness breasts, or up to 45 minutes for very thick breasts or bone-in pieces. Use an instant-read thermometer — chicken is done at an internal temperature of 165°F (74°C).
- Remove from oven and let rest for 5 minutes before serving.
Notes
For extra richness, stir 1–2 tablespoons of grated Parmesan into the mozzarella topping. If using frozen spinach, soak up excess moisture before mixing to prevent a watery filling.