Spinach and Feta Chicken
Tender baked chicken topped with a creamy spinach and feta filling and melted mozzarella.
Equipment
- Oven
- large casserole dish
- Large Mixing Bowl
- Measuring cups and spoons
- Spatula or spoon
- Kitchen Thermometer
Ingredients
- 2 lb boneless skinless chicken breasts
- 8 oz cream cheese softened
- 8 oz frozen chopped spinach thawed and well drained
- 1 cup mozzarella cheese grated
- 1/2 cup feta cheese crumbled
- 1/4 cup milk
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp nutmeg
- 1/8 tsp cayenne pepper optional
- grape tomatoes halved, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Thaw the frozen spinach and squeeze or press out as much water as possible, then chop/coarsely break up if needed.
- In a large bowl, beat the softened cream cheese with garlic powder, salt, black pepper, nutmeg, and optional cayenne until smooth.
- Stir the milk into the cream cheese mixture to loosen it, then fold in the crumbled feta and the well-drained spinach until evenly combined.
- Arrange the chicken breasts in a single layer in a large casserole dish.
- Spread the spinach and cheese mixture evenly over the top of each chicken breast, then sprinkle the grated mozzarella over the filling.
- Bake on the middle oven rack for about 40–50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Remove from the oven, garnish with halved grape tomatoes if using, and serve hot.
Notes
- You can cut the chicken into halves, chunks, or use tenderloins to make serving easier.
- Using smaller pieces will reduce the required cooking time.
- This recipe is naturally gluten-free and low carb.
- Leftovers keep 3–4 days refrigerated.
- Freeze leftovers for up to one month.
- Nutrition estimates may vary by brand and should be calculated separately.