Easy Spinach Feta Chicken for Weeknight Dinners
This golden-crisp, herb-infused Spinach Feta Chicken brings restaurant-style comfort to your weeknight table. Succulent chicken thighs smothered in a velvety spinach and feta sauce deliver bold Mediterranean flavors with minimal effort.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop then oven
- Cuisine: Mediterranean-American fusion
- Diet: Contains dairy
Ingredients
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1 cup fresh spinach, packed
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter (salted or unsalted)
2 tablespoons all-purpose flour (for thickening sauce, optional)
Fresh parsley or dill for garnish
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a large skillet over medium-high heat
Add chicken and cook until golden and nearly cooked through, about 5 minutes
Push chicken to the sides. Add garlic and shallot to the center of the pan; sauté for 2 minutes
Add fresh spinach to the pan and sauté until wilted
Stir in heavy cream, Parmesan, oregano, salt, and pepper. Cook for 2-3 minutes until slightly thickened
If sauce is too thin, sprinkle flour into the mixture and stir until smooth and thickened
Fold in crumbled feta cheese, being gentle to preserve the texture
Return chicken to the center of the pan and spoon the spinach-feta sauce over
Transfer to oven and bake for 15-20 minutes until chicken is fully cooked and sauce is bubbly
Garnish with fresh herbs before serving
Notes
Substitute shallots with onion if preferred.
Use vegan feta for a dairy-free recipe.
Store leftovers in an airtight container in the fridge for up to 3 days.
Serve with quinoa, rice, or crusty bread for a complete meal.