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- 4 boneless, skinless chicken breasts - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1/2 cup cream cheese, softened - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon lemon zest - 1/2 cup sun-dried tomatoes, chopped (optional) - Salt and pepper - 2 tablespoons olive oil - 1/2 cup breadcrumbs (for topping, optional) The key to great spinach feta stuffed chicken breasts is in the ingredients. First, you need boneless, skinless chicken breasts. They provide a blank canvas for all the flavors. Next, grab some fresh spinach. This leafy green adds a bright taste and vital nutrients. Feta cheese brings a salty kick, while cream cheese makes the filling creamy and rich. For flavor, I recommend mincing garlic and adding dried oregano. These two ingredients elevate the dish. A touch of lemon zest brightens the filling, adding a fresh aroma. If you want, sun-dried tomatoes can add a sweet tang. When it comes to seasoning, salt and pepper are essential. They enhance the chicken and filling. Use olive oil to sear the chicken and add richness. If you like a crispy top, consider sprinkling breadcrumbs for added crunch. Each ingredient plays a role in creating a savory delight. Together, they make spinach feta stuffed chicken breasts a wholesome meal. {{ingredient_image_1}} To start, we need to sauté the spinach and garlic. Heat a skillet over medium heat and add one tablespoon of olive oil. Once it's hot, add two minced garlic cloves. Cook for about 30 seconds until fragrant, then toss in two cups of chopped spinach. Sauté for about two to three minutes. The spinach should wilt nicely. Next, we mix the filling ingredients. In a bowl, combine the sautéed spinach, one cup of crumbled feta cheese, and half a cup of softened cream cheese. Add one teaspoon of dried oregano, one teaspoon of lemon zest, and season with salt and pepper to taste. If you like, mix in half a cup of chopped sun-dried tomatoes. Stir everything until it's smooth and well combined. Now, let's prepare the chicken. Take four boneless, skinless chicken breasts and make a pocket in each one. Slice horizontally through the thickest part, but be careful not to cut all the way through. Once you have the pockets ready, fill each one generously with the spinach and feta filling. If needed, use toothpicks or kitchen twine to secure the openings. Season the outside of the stuffed chicken with salt and pepper for extra flavor. We will use a searing technique for the chicken. In the same skillet, add another tablespoon of olive oil. Heat it over medium-high heat. Sear each stuffed chicken breast for about four to five minutes on each side until they turn golden brown. After searing, transfer the chicken to a baking dish. If you want a crunchy topping, sprinkle half a cup of breadcrumbs on top. Now, bake the chicken in your preheated oven at 375°F (190°C) for 20 to 25 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). Finally, let it rest for five minutes before you enjoy it. To ensure even cooking, always use a meat thermometer. Insert it into the thickest part of the chicken. The chicken should reach 165°F (75°C) to be safe to eat. This method keeps the chicken juicy and tender. Searing the chicken first helps lock in moisture and flavor. Also, avoid crowding the pan when searing. This way, you get a nice golden crust. For extra flavor, try adding fresh herbs like basil or parsley. A pinch of red pepper flakes can give a spicy kick. You can also mix in some olives or roasted red peppers for a twist. If you love cheese, try mixing in mozzarella for a creamy touch. You could sprinkle breadcrumbs on top for a crunchy finish. When serving, place the chicken on a bed of sautéed vegetables. This adds color and nutrition to your plate. You can also serve it with rustic bread for a hearty meal. For garnishing, sprinkle fresh herbs like parsley or dill on top. This brightens the dish and makes it look appealing. A lemon wedge adds a lovely touch and a hint of freshness. Pro Tips Use Fresh Spinach: For the best flavor and texture, opt for fresh spinach rather than frozen. It enhances the dish's overall freshness. Feta Quality Matters: Choose high-quality feta cheese for a richer taste. Crumbled feta from a block often has better flavor than pre-crumbled varieties. Secure the Fillings: Use toothpicks or kitchen twine to keep the chicken breasts closed after stuffing. This prevents the filling from leaking out during cooking. Rest Before Serving: Let the chicken rest for a few minutes after baking. This helps the juices redistribute, ensuring a moist and tender bite. {{image_2}} You can change the cheese in this recipe. Try goat cheese for a tangy twist. Mozzarella also works well and melts nicely. You can mix it up with other soft cheeses too. For veggies, add some chopped mushrooms or bell peppers. They bring extra flavor and color. Zucchini or kale can also make great additions. Just sauté them with the spinach. If you need gluten-free options, skip the breadcrumbs. You can use crushed nuts or seeds instead for crunch. Almonds or pumpkin seeds add a nice touch. For a low-fat version, use reduced-fat cream cheese. You can also cut back on the feta cheese. This way, you still have the flavor without too many calories. Serve your stuffed chicken with a side of roasted vegetables. They add color and health. Mashed potatoes or a light salad also pair well. For sauces, a simple lemon sauce adds brightness. You can also use a fresh herb pesto or a yogurt dip. These sauces will enhance the meal and add more flavors. To keep your spinach feta stuffed chicken breasts fresh, store them in the fridge. Use an airtight container to seal in moisture and flavor. They stay good for about 3 to 4 days. If you want to keep them longer, freezing is a great option. Wrap each stuffed chicken breast in plastic wrap, then place them in a freezer-safe bag. They can last up to 3 months in the freezer. Reheat your stuffed chicken in the oven or on the stovetop. For the oven, set it to 350°F (175°C) and heat for about 15 minutes. This keeps the chicken juicy. If using the stovetop, cook on low heat, covered. This helps it warm evenly. Avoid the microwave, as it can make the chicken rubbery. Stuffed chicken can last up to 4 days in the fridge. If you freeze it, it can last up to 3 months. Always check for signs of spoilage before eating. Look for changes in color or smell. If it seems off, it’s best to throw it away. To know when your stuffed chicken is done, check the internal temperature. Use a meat thermometer. The chicken should reach 165°F (75°C). This ensures it’s safe to eat. Look for juices that run clear when pierced. If they are pink, it needs more cooking. The chicken should feel firm to the touch. Yes, you can make stuffed chicken ahead of time. Prepare the filling and stuff the chicken breasts. Then, cover and chill them in the fridge. You can do this a day before cooking. When ready to cook, just sear and bake as usual. If you make it ahead, let the chicken sit at room temp for 15 minutes before cooking. This helps it cook evenly. You have many options for sides. Here are some tasty ideas: - A fresh garden salad with a light vinaigrette. - Roasted vegetables, such as carrots and broccoli. - Mashed potatoes or creamy polenta for a cozy touch. - Quinoa or rice pilaf for a healthy grain. - Garlic bread or crusty rolls to soak up juices. These sides pair well and make your meal complete. This blog post covered how to make delicious Spinach Feta Stuffed Chicken Breasts. We explored the main ingredients, seasoning options, and step-by-step cooking instructions. I shared tips to enhance flavors, variations for different diets, and storage methods for leftovers. Remember, you can get creative with your ingredients and plating. With these insights, you can make a tasty dish that impresses everyone. Enjoy your cooking adventure and make each meal a bit special.

Spinach Feta Stuffed Chicken Breasts

Delicious chicken breasts stuffed with a creamy spinach and feta filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 1 2 cream cheese, softened
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 2 sun-dried tomatoes, chopped (optional)
  • 1 2 breadcrumbs (for topping, optional)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet over medium heat, add 1 tablespoon of olive oil.
  • Once hot, add the minced garlic and chopped spinach, sautéing until the spinach wilts (about 2-3 minutes).
  • In a mixing bowl, combine the sautéed spinach, feta cheese, cream cheese, dried oregano, lemon zest, salt, and pepper. If using, also mix in the sun-dried tomatoes. Stir well until the mixture is smooth and combined.
  • Take each chicken breast and make a pocket by slicing horizontally through the thickest part, ensuring you don't cut all the way through.
  • Stuff each pocket generously with the spinach and feta filling. You can use toothpicks or kitchen twine to secure the openings if needed.
  • Season the outside of the stuffed chicken breasts with salt and pepper.
  • In the same skillet, add another tablespoon of olive oil, and sear the chicken breasts over medium-high heat for about 4-5 minutes on each side until golden brown.
  • Transfer the seared chicken to a baking dish. If desired, sprinkle breadcrumbs on top for added crunch.
  • Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  • Remove from oven and let rest for 5 minutes before serving.

Notes

Serve on a bed of sautéed vegetables or with a side of rustic bread. Garnish with fresh herbs for a pop of color.
Keyword chicken, feta, healthy, spinach, stuffed