Spinach and Feta Baked Chicken: A Greek-Inspired, Protein-Packed Meal

Introduction

If you love Mediterranean flavors and crave a meal that is both healthy and indulgent, Spinach and Feta Baked Chicken is a dish you need in your repertoire. This easy-to-make recipe pairs tender chicken breasts with a creamy spinach and feta mixture and a golden layer of melted mozzarella cheese, creating a dish that’s packed with flavor and nutrition.

With 35–40 grams of protein per serving, this recipe is perfect for those looking to boost their protein intake, support muscle recovery, or enjoy a satisfying dinner that doesn’t rely on heavy sauces or complicated techniques. The combination of fresh spinach, tangy feta, and aromatic herbs delivers a classic Greek-inspired taste while keeping the meal light and wholesome.

This recipe is also versatile and forgiving. You can use chicken thighs for juicier meat, swap in salmon or pork chops, or even make a vegetarian version using portobello mushrooms. It’s a recipe that fits weeknight dinners, meal prep, or special occasions, and it’s simple enough for beginner cooks while delivering a dish that feels gourmet.

In this guide, we’ll cover the ingredients, preparation method, tips for success, variations, and answers to frequently asked questions so you can confidently make this dish in your own kitchen.

Ingredients

Main Ingredients

• 4–6 boneless, skinless chicken breasts or thighs (thighs are juicier)
• 2 cups fresh spinach, chopped (or 10 oz frozen, 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 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup mozzarella cheese, shredded
• Salt and pepper, to taste
• Olive oil, for brushing the pan

Ingredient Tips

1. Chicken: Choose even-sized pieces to ensure uniform cooking. Pound thicker breasts to a consistent thickness.
2. Spinach: Fresh spinach is preferred, but frozen works if thawed and squeezed dry. Fresh herbs like parsley and dill elevate the flavor.
3. Feta and Cream Cheese: Softened cream cheese ensures a smooth, spreadable topping, while feta adds tanginess and depth.
4. Cheese Layer: Shredded mozzarella melts beautifully and creates a golden, bubbly top. You can mix part Parmesan for extra flavor.
5. Lemon: Both juice and zest brighten the dish and complement the creamy cheeses.

Equipment

• 9×13 inch baking dish
• Mixing bowl
• Knife and cutting board
• Measuring cups and spoons
• Meat thermometer
• Spoon or spatula for spreading the spinach mixture

Preparation Method

Step 1: Preheat Oven and Prepare Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray to prevent sticking.

Tip: For easier cleanup, line the baking dish with parchment paper.

Step 2: Season the Chicken

Season each chicken breast generously with salt and pepper on both sides. Arrange the chicken in a single layer in the prepared baking dish.

Tip: If your chicken breasts are uneven in thickness, gently pound them to ensure they cook evenly.

Step 3: Prepare Spinach and Feta Mixture

In a mixing bowl, combine:

• Chopped spinach
• Crumbled feta cheese
• Softened cream cheese
• Parsley
• Dill
• Green onions
• Minced garlic
• Lemon juice
• Lemon zest

Mix thoroughly until you have a cohesive, spreadable mixture with no lumps remaining.

Tip: If using frozen spinach, ensure it is well-drained to prevent watery topping.

Step 4: Top Chicken with Spinach Mixture

Spread the spinach and feta mixture evenly over each chicken breast, creating a generous layer that covers the entire surface.

Sprinkle 1 cup shredded mozzarella cheese over the top of each chicken piece. Ensure the cheese is evenly distributed to melt beautifully.

Tip: For extra golden color, broil the top for 1–2 minutes at the end of baking.

Step 5: Bake

Bake for 25–35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The cheese should be golden brown and bubbly, and juices should run clear when chicken is pierced.

Tip: Thicker chicken breasts may require up to 45 minutes. Use a meat thermometer to avoid overcooking.

Step 6: Rest and Serve

Let the chicken rest for 5 minutes before serving to allow juices to redistribute. This keeps the meat moist and flavorful.

Serve as-is or with sides like roasted vegetables, quinoa, or a light salad.

Notes and Storage

• Storage: Refrigerate in an airtight container for 3–4 days or freeze for 2–3 months. Reheat in the microwave for 1–2 minutes or in a 350°F oven for 15–20 minutes. Add a splash of water or broth to maintain moisture.
• Substitutions: Works great with salmon fillets (reduce baking time to 15–20 minutes), pork chops, or portobello mushrooms.
• Chicken Thighs: Use for juicier results.

Variations

1. Vegetarian: Use large portobello mushrooms instead of chicken.
2. Extra Herbs: Add oregano or thyme for more Mediterranean flavor.
3. Cheese Mix: Combine mozzarella with Parmesan or Gruyère for extra richness.
4. Low-Carb: Serve with zucchini noodles or cauliflower rice instead of grains.
5. Spicy Kick: Add crushed red pepper flakes to the spinach mixture for a mild heat.

Nutritional Benefits

This dish is high in protein and packed with nutrients:

• Chicken: Provides lean protein for muscle maintenance.
• Spinach: Offers iron, fiber, and vitamins A and C.
• Feta and Cream Cheese: Supply calcium and healthy fats.
• Mozzarella: Adds protein and richness while keeping calories moderate.
• Herbs and Lemon: Enhance flavor without adding calories, while providing antioxidants.

At approximately 385 calories per serving, this is a balanced, satisfying meal that fits well into a healthy eating plan.

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Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of breasts?
Yes. Thighs are juicier and may require slightly longer baking times.

2. Can I prepare this ahead of time?
Yes. Assemble the chicken with the spinach mixture but do not bake. Cover and refrigerate for up to 24 hours. Bake just before serving.

3. Can I freeze the baked chicken?
Yes. Store in an airtight container for 2–3 months. Reheat in the oven at 350°F with a splash of water or broth.

4. Can I use frozen spinach?
Absolutely. Ensure it is thawed and squeezed dry to prevent excess moisture.

5. Can I use this recipe with other proteins?
Yes. Salmon fillets, pork chops, or even portobello mushrooms work well with this topping. Adjust baking times accordingly.

6. How can I make it extra flavorful?
Add extra herbs like oregano or thyme, garlic powder to the spinach mixture, or a squeeze of fresh lemon juice after baking.

Conclusion

Spinach and Feta Baked Chicken is a healthy, protein-rich, and flavorful dish that combines Mediterranean-inspired flavors with simple preparation. With tender chicken, creamy spinach and feta, and melted mozzarella, this recipe is ideal for weeknight dinners, meal prep, or special occasions.

It’s versatile, customizable, and keeps well in the refrigerator or freezer. By following the steps outlined above, you can create a delicious, restaurant-quality meal at home that impresses both in taste and presentation.

Whether served with grains, roasted vegetables, or a fresh salad, this dish is a balanced and satisfying meal for the whole family. Its simplicity, flavor, and nutritional profile make it a recipe you’ll return to again and again.