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Golden spinach and feta baked chicken with bubbly melted mozzarella in a white 9x13 baking dish

Spinach and Feta Baked Chicken

Tender chicken breasts topped with a creamy spinach, feta, and fresh herb filling, finished with golden melted mozzarella. A high-protein, one-pan Greek-inspired dinner ready in under 50 minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Greek
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness; thighs work for juicier results
  • 2 cups fresh spinach, chopped or 10 oz frozen spinach, thawed and squeezed completely dry
  • 4 oz feta cheese, crumbled Greek feta packed in brine preferred
  • 4 oz cream cheese, softened must be fully at room temperature; set out 30 min ahead or microwave in 10-second intervals until soft
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped fresh strongly preferred; substitute 1 tbsp dried dill if needed
  • 2 green onions, sliced
  • 2 garlic cloves, minced always use fresh garlic
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest zest before juicing for easier prep
  • 1 cup shredded mozzarella cheese
  • salt and pepper to taste
  • olive oil for greasing the baking dish

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Knife and cutting board
  • Meat thermometer
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
  2. Pat chicken breasts dry and season both sides generously with salt and pepper. Pound to even thickness if needed and arrange in a single layer in the prepared dish.
  3. In a mixing bowl, combine chopped spinach, crumbled feta, softened cream cheese, parsley, dill, green onions, minced garlic, lemon juice, and lemon zest. If using frozen spinach, ensure it is fully squeezed dry before adding to prevent a watery topping. Mix until smooth with no cream cheese lumps.
  4. Spread the spinach and feta mixture generously over the top of each chicken breast, covering the entire surface with a thick, even layer.
  5. Sprinkle shredded mozzarella evenly over the spinach filling on each piece of chicken.
  6. Bake for 25 to 35 minutes. Check internal temperature at the 25-minute mark. Chicken is done at 165 degrees F with golden bubbly cheese and clear juices. Very thick breasts may need up to 45 minutes. Rest for 5 minutes before serving.

Notes

Pound chicken to even thickness before baking to prevent dry edges. Cream cheese must be fully softened or the filling will be lumpy. Squeeze frozen spinach completely dry to avoid a watery topping. Add a tablespoon of chicken broth before reheating leftovers to keep chicken moist. Freezes well for up to 3 months.