Print

Juicy Stuffed Chicken Breast with Spinach and Feta

stuffed chicken breast with spinach and feta - featured image
Print Recipe

A flavorful and juicy stuffed chicken breast recipe filled with sautéed spinach and tangy feta cheese, perfect for quick weeknight dinners or impressing guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 4 cups fresh spinach, roughly chopped (about 120g)
  • ½ cup crumbled feta cheese (about 75g)
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste
  • 1 teaspoon dried oregano
  • Toothpicks or kitchen twine to secure the chicken breasts
  • Optional: pinch of red pepper flakes
  • Optional: 2 tablespoons grated Parmesan cheese
  • Optional substitutions: baby kale instead of spinach, goat cheese instead of feta

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Pat chicken breasts dry. Butterfly each breast by slicing horizontally about ¾ through, then open like a book. Pound to even thickness if needed (about ½ inch or 1.3 cm).
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  4. Add chopped spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove from heat and transfer to a mixing bowl.
  5. Mix in crumbled feta, lemon zest, oregano, salt, and pepper into the spinach. Adjust seasoning to taste.
  6. Spoon the spinach and feta mixture evenly onto one side of each butterflied chicken breast. Fold the other half over to enclose the filling.
  7. Secure the chicken breasts with toothpicks or kitchen twine to keep the filling inside.
  8. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Sear each stuffed chicken breast seam-side down for 2-3 minutes until golden brown, then flip and sear the other side for 2 minutes.
  9. Transfer the seared chicken breasts to a baking dish if the skillet is not oven-safe. Bake in the preheated oven for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
  10. Remove from oven and let rest for 5 minutes before serving.

Notes

Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption. Rest chicken after baking to keep it juicy. If filling escapes, add more feta or secure edges with extra toothpicks. Avoid microwaving leftovers to prevent rubbery texture.

Nutrition

Keywords: stuffed chicken breast, spinach, feta, easy dinner, Mediterranean chicken, weeknight meal, healthy chicken recipe

Find it online: https://cooksybite.com/juicy-stuffed-chicken-breast-with-spinach-and-feta-recipe-easy-step-by-step-guide/