Spinach and Feta Baked Chicken Recipe

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.

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Prep Time 10

Cook Time 20

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

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.
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.
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.
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.
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.