Spinach and Feta Baked Chicken is a delightful dish that combines the tender juiciness of chicken with the vibrant flavors of fresh spinach and creamy feta cheese. Imagine slicing into your perfectly baked chicken, revealing a mouthwatering filling that’s packed with a herby goodness. This recipe not only pleases the palate but also presents a feast for the eyes, making it a perfect option for both family dinners and special occasions.
Why Make This Spinach and Feta Baked Chicken
If you’re looking for a meal that’s easy to prepare yet impressive enough to serve to guests, Spinach and Feta Baked Chicken is just the ticket. The combination of spinach and feta offers a flavorful punch, while the cream cheese brings everything together in a rich and satisfying manner. It’s a one-pan wonder that cuts down on cleanup, and the vibrant colors of the filling make it aesthetically pleasing on the plate. Plus, this dish is a great way to enjoy healthy greens; it’s low in carbs and high in protein, making it a nutritious option for any meal.
How to Make Spinach and Feta Baked Chicken
Creating this dish is a straightforward process that takes only a little prep time and results in a warm and inviting dinner. Follow these easy steps, and soon you’ll savor the delightful aromas wafting from your kitchen. This delicious chicken dish is sure to become a family favorite!
Ingredients:
- 4-6 pieces boneless skinless chicken breasts (or thighs for juicier results)
- 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
- 1 cup mozzarella cheese (shredded)
- Salt and pepper (to taste)
- Olive oil (for brushing pan)
Directions:
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. For even cooking, pound chicken breasts to uniform thickness if needed.
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 you have a cohesive, spreadable mixture with no cream cheese lumps remaining.
Spread the spinach and feta mixture evenly over the top of each chicken breast, creating a generous layer that covers the entire surface.
Sprinkle the shredded mozzarella cheese over the spinach layer on each piece of chicken, distributing evenly.
Bake for 25-35 minutes, or until the internal temperature of the chicken reaches 165°F on a meat thermometer. Look for melted and golden brown cheese with bubbly edges, and ensure juices run clear when chicken is pierced. Thicker chicken breasts may need up to 45 minutes.
Let the chicken rest for 5 minutes before serving to allow juices to redistribute and keep the meat moist and flavorful.
Nutritional Information
Per serving (based on 6 servings):
- Calories: 370
- Protein: 36g
- Total Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 550mg
How to Serve Spinach and Feta Baked Chicken
This chicken dish pairs wonderfully with a fresh garden salad, steamed vegetables, or a side of quinoa or couscous for a heartier meal. For a more festive touch, consider serving it alongside roasted potatoes or a zesty lemon rice to echo the dish’s bright flavors. Garnish with additional chopped herbs for a beautiful finish and a pop of freshness.
How to Store Spinach and Feta Baked Chicken
To store leftovers, place the cooled chicken in an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze the baked chicken by wrapping it tightly in plastic wrap and then aluminum foil; it will keep well in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and warm in the oven at 350°F (175°C) until heated through.
Expert Tips for Perfect Spinach and Feta Baked Chicken
- For juicier results, opt for chicken thighs instead of breasts—they tend to retain moisture better.
- Ensure cream cheese is softened to room temperature to make mixing easier and achieve a smooth consistency.
- Feel free to adjust the herbs to your liking. Basil and oregano work beautifully if dill isn’t your favorite.
- If you love a bit of heat, add a pinch of red pepper flakes to the filling for a spicy kick.
Delicious Variations
- Greek Twist: Add Kalamata olives and sun-dried tomatoes to the filling for a Mediterranean flair.
- Vegetarian Option: Substitute the chicken with large, portobello mushroom caps and bake them the same way.
- Cheesy Delight: Mix in some grated Parmesan cheese with the feta for added depth and flavor.
Frequently Asked Questions
1. Can I use frozen spinach for this recipe?
Yes, frozen spinach works perfectly! Just be sure to thaw it completely and squeeze out any excess moisture before mixing it into the filling.
2. How can I ensure my chicken is tender and juicy?
Pounding the chicken breasts to a uniform thickness helps them cook evenly. Using thighs instead of breasts can also enhance juiciness. Always check for doneness with a meat thermometer.
3. Can this dish be made ahead of time?
Absolutely! You can prepare and assemble the chicken with the filling, cover it, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s chilled.
Conclusion
Spinach and Feta Baked Chicken offers a perfect blend of flavor, nutrition, and ease. It’s a delightfully satisfying dish that can grace your dinner table any night of the week. Try this recipe and see how a few simple ingredients can create a masterpiece that you and your loved ones will savor. Don’t forget to share your culinary adventures in the comments below—happy cooking!