Spinach and Feta Baked Chicken
This creamy and savory baked chicken topped with spinach and feta is perfect for any family dinner and is easy to prepare.
Ingredients
For the chicken
- 4-6 pieces boneless skinless chicken breasts (or thighs) Thighs for juicier results.
- 1 tbsp olive oil For brushing the pan.
- Salt Salt and pepper To taste.
For the filling
- 2 cups fresh spinach (chopped) Or 10 oz frozen spinach, thawed and squeezed dry.
- 4 oz feta cheese (crumbled)
- 4 oz cream cheese (softened to room temperature)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh dill (chopped)
- 2 pieces green onions (sliced)
- 2 cloves garlic (minced)
- 1 tbsp lemon juice (fresh squeezed)
- 1 tbsp lemon zest
For the topping
- 1 cup mozzarella cheese (shredded)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
- Season each chicken breast generously with salt and pepper on both sides. Arrange them in a single layer in the prepared baking dish.
- In a mixing bowl, combine the chopped spinach, crumbled feta cheese, softened cream cheese, parsley, dill, green onions, minced garlic, lemon juice, and lemon zest. Mix thoroughly until smooth and spreadable.
Assembly
- Spread the spinach and feta mixture evenly over the top of each chicken breast, covering the entire surface.
- Sprinkle the shredded mozzarella cheese over the spinach layer on each piece of chicken.
Cooking
- Bake for 25-35 minutes. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.
- Let the chicken rest for 5 minutes before serving.
Notes
This dish pairs wonderfully with a side salad or steamed veggies. It can also be served over rice or pasta for a heartier meal.