Description
A bright, spring-ready centerpiece that looks impressive but is surprisingly easy. Juicy chicken breasts are filled with garlicky spinach and tangy feta, then seared and baked until golden and tender. Perfect for Easter or any special family meal.
Ingredients
-
4 boneless, skinless chicken breasts
-
2 cups fresh spinach, chopped
(or 1 cup frozen spinach, thawed and squeezed very dry) -
¾ cup crumbled feta cheese
-
2 cloves garlic, minced
-
2 tbsp olive oil, divided
-
½ tsp salt
-
½ tsp black pepper
-
½ tsp paprika
-
½ tsp dried oregano or thyme
-
Toothpicks
Instructions
-
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
-
Cook the spinach
Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and cook 30 seconds.
Add spinach and cook until wilted (2–3 minutes). Remove from heat and cool slightly. -
Make filling
Stir feta into the cooled spinach. Set aside. -
Cut pockets
Slice a deep pocket into the thick side of each chicken breast without cutting through. -
Season
Mix salt, pepper, paprika, and herbs. Season inside and outside of chicken. -
Stuff
Spoon spinach–feta mixture into each pocket (don’t overfill). Secure with toothpicks. -
Sear
Heat remaining 1 tbsp olive oil in skillet over medium-high heat.
Sear chicken 2–3 minutes per side until golden. -
Bake
Transfer to baking dish and bake 20–25 minutes, until internal temp reaches 165°F (74°C). -
Rest
Let rest 5 minutes. Remove toothpicks, slice, and serve.
Notes
-
Pound very thick breasts slightly for even cooking.
-
Don’t skip the sear — it adds flavor and helps seal the pocket.
-
Use a thermometer for perfectly juicy chicken.
-
Add chopped herbs, sun-dried tomatoes, or olives to the filling for variation.