Description
Tender chicken breasts topped with creamy spinach, tangy feta cheese, and melted mozzarella. This easy Greek-inspired dish delivers 35-40g of protein per serving.
Ingredients
- 4-6 boneless, skinless chicken breasts or thighs for juicier results
- 2 cups fresh spinach, chopped (or 10 oz frozen, thawed and squeezed dry)
- 4 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
- Olive oil for brushing pan
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
- Season chicken breasts generously with salt and pepper. Arrange in a single layer in the baking dish. Pound to uniform thickness if needed.
- In a mixing bowl, combine chopped spinach, feta cheese, cream cheese, parsley, dill, green onions, garlic, lemon juice, and lemon zest. Mix until smooth and spreadable.
- Spread the spinach and feta mixture evenly over each chicken breast.
- Sprinkle shredded mozzarella over the spinach layer.
- Bake for 25–35 minutes (up to 45 for thicker breasts) until chicken reaches 165°F, cheese is melted and golden, and juices run clear.
- Let rest for 5 minutes before serving.
Notes
- Refrigerate leftovers in an airtight container for 3-4 days or freeze for 2-3 months.
- Reheat in microwave (1-2 mins) or oven (350°F for 15-20 mins). Add water or broth to maintain moisture.
- Can substitute salmon fillets, pork chops, or portobello mushrooms. Fresh spinach preferred, but frozen works if thawed and squeezed dry.
- Chicken thighs can be used for juicier meat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Method: Bake
- Cuisine: American, Greek, Mediterranean