Stuffed Chicken Breast with Spinach and Feta is a delicious and elegant dish that’s easier to make than it looks. Juicy chicken breasts are filled with a creamy, tangy spinach and feta mixture, then baked to golden perfection. This recipe is perfect for a special dinner or a flavorful weeknight meal.
Ingredients
- Chicken Breasts (4 large, boneless and skinless)
The base for the dish. Choose thick breasts to make stuffing easier. - Fresh Spinach (2 cups, chopped)
Adds vibrant color and nutrients to the stuffing. - Feta Cheese (½ cup, crumbled)
A creamy and tangy filling that pairs beautifully with spinach. - Garlic (2 cloves, minced)
Infuses the stuffing with aromatic warmth. - Cream Cheese (2 tablespoons, softened)
Helps bind the stuffing and makes it extra creamy. - Olive Oil (2 tablespoons)
Keeps the chicken moist and helps with browning. - Paprika (1 teaspoon)
Adds a subtle smoky flavor and enhances the golden color. - Salt and Pepper (to taste)
Essential for seasoning the chicken and the stuffing. - Lemon Juice (1 tablespoon, optional)
Brightens the flavors of the dish.
How to Make Stuffed Chicken Breast with Spinach and Feta
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray.
Step 2: Prepare the Filling
In a mixing bowl, combine the chopped spinach, crumbled feta cheese, cream cheese, minced garlic, and a pinch of salt and pepper. Mix well until the filling is evenly combined.
Step 3: Prep the Chicken
Using a sharp knife, cut a pocket into each chicken breast by slicing horizontally along one side, being careful not to cut all the way through. Season the outside of the chicken breasts with salt, pepper, and paprika.
Step 4: Stuff the Chicken
Divide the spinach and feta filling into four portions. Spoon the filling into the pocket of each chicken breast and secure the opening with toothpicks if needed.
Step 5: Sear the Chicken
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, or until golden brown.
Step 6: Bake the Chicken
Transfer the skillet to the preheated oven, or place the seared chicken in the prepared baking dish. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 7: Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes. Drizzle with lemon juice, if using, and serve warm with your favorite sides.
Equipment Needed
- Large skillet (oven-safe, if possible)
- Sharp knife for cutting pockets
- Mixing bowl
- Toothpicks (optional, for securing chicken)
- Baking dish
Frequently Asked Questions
Can I use frozen spinach?
Yes! Thaw and squeeze out excess water before mixing with the feta and cream cheese to prevent sogginess.
What other cheeses can I use?
Goat cheese or ricotta are excellent substitutes for feta, adding their own unique flavor profiles.
How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C) at the thickest part. A meat thermometer ensures accuracy.
Can I make this dish ahead of time?
Yes, you can stuff the chicken breasts up to a day in advance. Store them covered in the fridge and bake just before serving.
What sides pair well with this dish?
Garlic mashed potatoes, roasted vegetables, or a light green salad are excellent accompaniments.
Can I grill stuffed chicken breasts instead?
Absolutely! Sear the chicken over medium heat on the grill for 5-6 minutes per side, then move to indirect heat and cook until done.
How do I keep the filling from spilling out?
Securing the opening with toothpicks and avoiding overstuffing can help. Be gentle when searing and flipping the chicken.
Conclusion
Stuffed Chicken Breast with Spinach and Feta is a restaurant-quality dish that’s surprisingly easy to make at home. It’s flavorful, juicy, and perfect for any occasion. If you try this recipe, don’t forget to share it on Facebook or save it to Pinterest for your next cooking adventure. Enjoy every bite!
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