Spinach Feta Stuffed Chicken
Spinach Feta Stuffed Chicken is a savory and satisfying dish where tender chicken breasts are stuffed with a flavorful mixture of spinach and feta cheese. This recipe is easy to make, full of nutrients, and can be served for any occasion, whether for a busy weeknight dinner or a more formal gathering. its combination of creamy, tangy feta and perfectly seasoned spinach, this dish is bound to become a family favorite.
Equipment
- 1 sharp knife (for slicing chicken)
- 1 medium skillet
- 1 Baking Sheet
- 1 pair of tongs or spatula (for flipping chicken)
- 1 spoon or spatula (for mixing stuffing)
- 1 meat thermometer (to check chicken's internal temperature)
- Toothpicks (to secure stuffed chicken)
- 1 small bowl (for mixing stuffing)
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil for cooking
- 2 cups fresh spinach roughly chopped
- 1 cup crumbled feta cheese
- 2 cloves garlic minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper to taste
Instructions
Prepare the Chicken:
- Preheat your oven to 375°F (190°C). Slice a pocket into each chicken breast, being careful not to cut all the way through. Season the chicken with salt and pepper.
Make the Spinach Feta Filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.Add the chopped spinach and cook until wilted, about 3–4 minutes. Remove from heat, stir in the crumbled feta cheese, dried oregano, and red pepper flakes (if using).
Stuff the Chicken:
- Carefully stuff each chicken breast with the spinach and feta mixture. Use toothpicks to seal the chicken and hold the stuffing in place.
Cook the Chicken:
- In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 4–5 minutes on each side until golden brown. Transfer the chicken to a baking sheet and bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F (75°C).
Rest and Serve:
- Allow the chicken to rest for 5 minutes before serving. Remove the toothpicks and slice the chicken to serve.
Notes
- For extra flavor: You can add sun-dried tomatoes or olives to the spinach and feta mixture for an added Mediterranean twist.
- Make it ahead: Prepare the stuffed chicken the night before and store it in the fridge. When ready to cook, bake it as instructed.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. For longer storage, freeze the chicken for up to 3 months.
- Grill option: Instead of baking, you can also grill the stuffed chicken on medium heat for about 6–7 minutes on each side, making sure to check the internal temperature.