Spinach And Feta Baked Chicken Recipe

Spinach And Feta Baked Chicken Recipe | Savory & Delicious

I have to tell you, making this Spinach and Feta Baked Chicken Recipe was such a game-changer for my weeknight dinners! The combination of creamy feta, fresh spinach, and perfectly seared chicken makes every bite feel indulgent yet wholesome. I love how easy it is to throw together, yet it looks like you spent hours in the kitchen.

Plus, the flavors are so comforting that my whole family devoured it. I can honestly say this has become one of my go-to recipes for busy nights. You can also enjoy a similar twist with the Greek Stuffed Chicken Recipe for more Mediterranean flavors.

Ingredients You’ll Need

• Chicken breasts (2 large) – use boneless, skinless for juicy results; chicken thighs work too for a more forgiving texture.
• Italian seasoning (2 tsp) – a blend of basil, oregano, thyme, and parsley adds herby depth.
• Salt (1 tsp) and black pepper (½ tsp) – enhances natural chicken flavors; I prefer fine sea salt.
• Olive oil (2 tbsp) – for searing the chicken and adding moisture to the sauce; use extra virgin for best flavor.
• Grape tomatoes (1 cup) – fresh, sweet tomatoes are key; cherry tomatoes work if needed.
• Feta cheese (1 block, 6 oz) – the creamy, salty flavor of a whole block melts beautifully; crumbled feta is fine too.
• Garlic cloves (3, pressed) – pressing releases intense flavor evenly into the sauce.
• Heavy cream (¼ cup) – thickens the sauce and adds a rich, velvety texture.
• Spinach (2 cups, fresh) – adds vibrant color and freshness; avoid frozen for best taste.
• Red pepper flakes (¼ tsp) – optional, adds a subtle heat to balance the richness.

Note: Several servings

Variations

If you want to customize this dish:

• Dairy-free: Substitute feta with a plant-based cheese or cashew cream.
• Lower fat: Swap heavy cream for Greek yogurt or coconut milk.
• Add-ins: Sun-dried tomatoes, olives, or artichokes can boost flavor. You might also enjoy seafood variations like the Quick and Easy Blackened Shrimp Recipe.
• Spicier: Increase red pepper flakes or add a dash of smoked paprika.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

• Oven-safe skillet – for searing and baking the chicken all in one pan.
• Knife and cutting board – for prepping chicken, garlic, and tomatoes.
• Measuring spoons/cups – for accurate seasoning and ingredient ratios.
• Oven mitts – to safely handle hot skillet from stove to oven.

How to Make Spinach and Feta Baked Chicken

Season and Sear the Chicken

Start by seasoning both sides of your chicken breasts with Italian seasoning, salt, and pepper. Heat 1 tablespoon of olive oil in your skillet over medium-high heat, then sear the chicken until golden brown on both sides. This locks in juices and builds flavor.

Add Vegetables and Cheese

Next, add the grape tomatoes, pressed garlic, spinach, and block of feta on top of the chicken. Drizzle the remaining olive oil over everything. This combination will bake into a creamy, flavorful sauce.

Bake to Perfection

Place the skillet in a preheated oven at 400°F (200°C) for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C). The feta and tomatoes will soften and meld together.

Mix the Sauce

Remove the skillet from the oven and set the chicken aside. Use a spatula to mash the baked feta and tomatoes together into a creamy sauce. Stir in the heavy cream for extra richness.

Serve

Slice the chicken if desired and return it to the skillet, covering it with the sauce. Serve immediately with your choice of sides.

Additional Tips for Making this Recipe Better

• I always pat the chicken dry before seasoning; it sears better this way.
• If my skillet is small, I sear chicken one piece at a time to avoid overcrowding.
• Using a block of feta makes the presentation more impressive, though crumbled works for a faster mix.
• I like to add a squeeze of lemon over the finished dish for a fresh brightness.

How to Serve Spinach and Feta Baked Chicken

This dish pairs wonderfully with garlic bread, orzo, or a side of roasted vegetables. For a vibrant presentation, sprinkle fresh parsley or extra crumbled feta on top. A drizzle of olive oil before serving enhances the creamy sauce’s shine.

Nutritional Information

Here’s an approximate breakdown per serving:

• Calories: 350 kcal
• Protein: 35 g
• Carbohydrates: 8 g
• Fat: 18 g

Make Ahead and Storage

• Storing: Keep leftovers in an airtight container in the fridge for 3-4 days.
• Freezing: Let the dish cool completely, then freeze in a freezer-safe container for 3-4 months.
• Reheating: Warm gently in the oven or microwave until heated through, adding a splash of cream or milk to refresh the sauce.

Why You’ll Love This Recipe

Here’s why this baked chicken is a must-try:

• Easy weeknight meal – one pan, minimal cleanup, big flavor.
• Versatile – serve with pasta, salad, or bread; customize the sauce with add-ins.
• Flavor-packed – creamy feta and fresh spinach make every bite indulgent.
• Family-friendly – simple to make and loved by adults and kids alike.
• Adaptable – works for low-carb, dairy-free, or keto variations.

Ben Carraoli

Spinach and Feta Baked Chicken Recipe

I have to tell you, making this Spinach and Feta Baked Chicken was such a game-changer for my weeknight dinners! The combination of creamy feta, fresh spinach, and perfectly seared chicken makes every bite feel indulgent yet wholesome.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• Chicken breasts 2 large – use boneless, skinless for juicy results; chicken thighs work too for a more forgiving texture.
• Italian seasoning 2 tsp – a blend of basil, oregano, thyme, and parsley adds herby depth.
• Salt 1 tsp and black pepper (½ tsp) – enhances natural chicken flavors; I prefer fine sea salt.
• Olive oil 2 tbsp – for searing the chicken and adding moisture to the sauce; use extra virgin for best flavor.
• Grape tomatoes 1 cup – fresh, sweet tomatoes are key; cherry tomatoes work if needed.
• Feta cheese 1 block, 6 oz – the creamy, salty flavor of a whole block melts beautifully; crumbled feta is fine too.
• Garlic cloves 3, pressed – pressing releases intense flavor evenly into the sauce.
• Heavy cream ¼ cup – thickens the sauce and adds a rich, velvety texture.
• Spinach 2 cups, fresh – adds vibrant color and freshness; avoid frozen for best taste.
• Red pepper flakes ¼ tsp – optional, adds a subtle heat to balance the richness.

Method

 

1. Start by seasoning both sides of your chicken breasts with Italian seasoning, salt, and pepper. Heat 1 tablespoon of olive oil in your skillet over medium-high heat, then sear the chicken until golden brown on both sides. This locks in juices and builds flavor.
2. Next, add the grape tomatoes, pressed garlic, spinach, and block of feta on top of the chicken. Drizzle the remaining olive oil over everything. This combination will bake into a creamy, flavorful sauce.
3. Place the skillet in a preheated oven at 400°F (200°C) for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C). The feta and tomatoes will soften and meld together.
4. Remove the skillet from the oven and set the chicken aside. Use a spatula to mash the baked feta and tomatoes together into a creamy sauce. Stir in the heavy cream for extra richness.
5. Slice the chicken if desired and return it to the skillet, covering it with the sauce. Serve immediately with your choice of sides.

Notes

• I always pat the chicken dry before seasoning; it sears better this way.
• If my skillet is small, I sear chicken one piece at a time to avoid overcrowding.
• Using a block of feta makes the presentation more impressive, though crumbled works for a faster mix.
• I like to add a squeeze of lemon over the finished dish for a fresh brightness.