Introduction
Looking for a chicken dish that’s both impressive and surprisingly easy to make? This Spinach and Feta Stuffed Chicken Breast is exactly what you need. I’ve perfected this recipe to create a perfect balance of flavors – tender chicken wrapped around creamy feta and vibrant spinach. It’s one of those dishes that looks fancy enough for company but is simple enough for a weeknight dinner. The best part? It’s packed with protein and nutrients, making it a healthier choice that doesn’t sacrifice taste.
Ingredients
- 4 large chicken breasts, boneless and skinless
- 2 cups fresh spinach, roughly chopped
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon lemon juice
- ¼ cup cream cheese (optional, for extra creaminess)
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating, butterfly each chicken breast by cutting horizontally through the middle, being careful not to cut all the way through.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the cooled spinach mixture with crumbled feta, cream cheese (if using), and half of the oregano. Mix well.
- Open each butterflied chicken breast and spread equal portions of the spinach-feta mixture inside. Fold the top half over to close.
- Season the outside of each chicken breast with salt, pepper, and remaining oregano.
- Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Once done, drizzle with fresh lemon juice before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Recipe Notes
- Make sure your chicken breasts are similar in size for even cooking.
- If the chicken breasts are too thick, pound them slightly before butterflying to ensure even thickness.
- Don’t overstuff the chicken – it can make sealing difficult and lead to filling leakage.
- Let the chicken rest for 5 minutes after baking before slicing to keep the juices inside.
- You can prepare the stuffed chicken breasts up to 24 hours in advance and keep them refrigerated until ready to cook.
- If feta is too salty for your taste, you can substitute with mozzarella or ricotta cheese.
- Secure the chicken with toothpicks if needed to keep the filling in place during cooking.
Spinach and Feta Stuffed Chicken Breast
Tender chicken wrapped around creamy feta and vibrant spinach. A healthier choice that doesn't sacrifice taste.
Ingredients
- 4 large chicken breasts boneless and skinless
- 2 cups fresh spinach roughly chopped
- 1 cup crumbled feta cheese
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon lemon juice
- ¼ cup cream cheese optional, for extra creaminess
Instructions
- Preheat your oven to 375°F (190°C). While it's heating, butterfly each chicken breast by cutting horizontally through the middle, being careful not to cut all the way through.
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds. Add spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, combine the cooled spinach mixture with crumbled feta, cream cheese (if using), and half of the oregano. Mix well.
- Open each butterflied chicken breast and spread equal portions of the spinach-feta mixture inside. Fold the top half over to close.
- Season the outside of each chicken breast with salt, pepper, and remaining oregano.
- Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Once done, drizzle with fresh lemon juice before serving.
