Description
This Feta Spinach Stuffed Chicken is a delicious and elegant dish featuring tender chicken breasts filled with a creamy mixture of sautéed spinach, feta cheese, cream cheese, garlic, and fresh herbs. The chicken is seared to a golden brown before being baked to juicy perfection, making it a perfect meal for weeknights or special occasions.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil, divided
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
Filling
- 5 ounces fresh baby spinach
- 4 ounces feta cheese, crumbled
- 2 tablespoons cream cheese, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
- 0.5 teaspoon lemon zest
- 0.25 teaspoon ground black pepper
Garnish
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Wilt Spinach: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the fresh baby spinach and sauté for 2 to 3 minutes until wilted. Remove from heat, let it cool slightly, then squeeze out any excess moisture and chop the spinach finely.
- Mix Filling: In a mixing bowl, combine the chopped spinach, crumbled feta cheese, softened cream cheese, minced garlic, chopped fresh dill (or dried dill), lemon zest, and ground black pepper. Mix thoroughly until all ingredients are well incorporated.
- Prepare Chicken Breasts: Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, ensuring you do not cut all the way through.
- Season Chicken: Season both sides of each chicken breast evenly with kosher salt and freshly ground black pepper to enhance flavor.
- Stuff Chicken: Carefully spoon the spinach-feta filling into the pocket of each chicken breast. If necessary, use toothpicks to secure the opening and keep the filling inside during cooking.
- Sear Stuffed Chicken: Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2 to 3 minutes on each side until they develop a golden-brown crust.
- Bake: Transfer the skillet directly to the preheated oven or move the chicken breasts to the prepared baking dish. Bake for 18 to 22 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Remove toothpicks, slice if desired, and garnish with freshly chopped parsley and lemon wedges before serving.
Notes
- Make sure to squeeze out the spinach moisture well to prevent soggy filling.
- Use a meat thermometer to ensure chicken is cooked through without drying out.
- Fresh dill adds a brighter flavor, but dried dill works well as a substitute.
- Be careful when cutting the pocket in the chicken breasts to avoid cutting through entirely.
- To avoid filling leakage during cooking, secure the pocket with toothpicks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: feta spinach stuffed chicken, stuffed chicken breasts, Mediterranean chicken recipe, baked stuffed chicken, spinach and feta chicken
