Spinach and Feta Stuffed Chicken Breast Recipe
Delicious and savory Spinach and Feta Stuffed Chicken Breast, combining tender chicken breasts filled with a flavorful blend of fresh spinach, creamy feta, and cream cheese, perfectly seasoned with garlic, oregano, and lemon juice, then seared and baked to juicy perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 cup chicken broth (optional, for baking)
Filling
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken breasts.
- Prepare Filling: In a medium bowl, combine the chopped spinach, crumbled feta cheese, softened cream cheese, minced garlic, dried oregano, lemon juice, salt, and pepper. Mix until the ingredients are thoroughly blended.
- Make Chicken Pockets: Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through, creating space for the stuffing.
- Stuff Chicken Breasts: Fill each pocket with the spinach and feta mixture, securing the opening with toothpicks if necessary to keep the filling inside during cooking.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 3-4 minutes on each side until they develop a golden brown crust.
- Add Broth and Bake: For added moisture, pour chicken broth into the skillet. Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Rest and Serve: Remove the skillet from the oven, let the chicken rest for a few minutes to retain its juices, carefully remove toothpicks, and serve warm.
Notes
- You can substitute fresh spinach with frozen spinach that has been thawed and drained.
- If you don’t have an oven-safe skillet, sear the chicken in a regular pan, then transfer the stuffed chicken breasts to a baking dish before adding broth and baking.
- Ensure the chicken is cooked to a safe internal temperature of 165°F (74°C) for food safety.
- For a low-fat version, use reduced-fat cream cheese or omit the cream cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
