Spinach and Feta Stuffed Chicken Breast Recipe
This Spinach Feta Stuffed Chicken recipe features tender chicken breasts filled with a flavorful mixture of spinach, feta, ricotta, and aromatic herbs. The chicken is seasoned with a blend of spices, seared to golden perfection, then baked until juicy and cooked through, making a delicious and elegant meal ready in just 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Salt
Ingredients
Chicken and Seasoning
- 4 boneless skinless chicken breasts (6 ounces each)
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Stuffing
- 5 ounces frozen chopped spinach (thawed and squeezed dry)
- ½ cup crumbled feta cheese
- ¼ cup ricotta cheese
- 2 tablespoons scallions (chopped)
- 2 garlic cloves (minced)
- ½ teaspoon dried dill
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready when you finish searing the chicken.
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Make a horizontal slit through the thickest part of each breast to create a pocket, being careful not to cut all the way through.
- Season the Chicken: In a small bowl, mix the paprika, oregano, garlic powder, onion powder, salt, and black pepper. Rub this seasoning blend all over the chicken breasts, covering both sides evenly.
- Make the Stuffing: In a separate bowl, combine the thawed and drained spinach, crumbled feta, ricotta cheese, chopped scallions, minced garlic, and dried dill. Mix until well combined.
- Stuff the Chicken: Fill each chicken pocket evenly with the spinach and cheese mixture. Use toothpicks to secure the openings and keep the stuffing inside.
- Sear the Chicken: Heat a large oven-safe skillet or cast iron pan over medium-high heat. Add olive oil, then place the stuffed chicken breasts in the skillet. Sear each side for about 3-4 minutes until golden brown.
- Bake the Chicken: Transfer the skillet to the preheated oven and bake uncovered for 15-18 minutes or until the chicken is cooked through and juices run clear.
- Broil for Extra Color: If desired, broil the chicken for 1-2 minutes at the end to brown the top further and add a crispy finish. Remove toothpicks before serving.
Notes
- Make sure to squeeze as much water as possible from the thawed spinach to prevent soggy stuffing.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
- Substitute fresh spinach if preferred, sautéing it first to reduce moisture.
- To make it lower in fat, use part-skim ricotta and reduced-fat feta cheese.
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
