Easy Spinach Feta Stuffed Chicken
Juicy chicken breasts stuffed with garlicky spinach and tangy feta, seared until golden and baked to perfection. A fast, flavorful weeknight dinner.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts about 6 to 8 ounces each
- 1 teaspoons kosher salt
- 0.5 teaspoons black pepper freshly ground
- 0.5 teaspoons paprika
- 2 tablespoons olive oil
- 4 cups fresh baby spinach loosely packed
- 3 cloves garlic minced
- 0.75 cups feta cheese crumbled
- 0.25 cups cream cheese softened
- 1 teaspoons lemon zest finely grated
- 1 teaspoons dried oregano
- 1 tablespoons lemon juice freshly squeezed
- 12 pieces toothpicks for securing
Instructions
Preparation Steps
- Preheat oven to 400°F. Pat chicken dry with paper towels.
- Warm 1.0 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 0.5 minutes until fragrant. Add spinach and sauté until wilted, about 2 to 3 minutes. Transfer to a bowl and cool 2 minutes.
- Stir feta, cream cheese, lemon zest, and oregano into the cooled spinach until evenly combined.
- With a sharp knife, cut a deep pocket into the side of each chicken breast, being careful not to cut through. Season all over with salt, pepper, and paprika.
- Stuff each breast with the spinach-feta mixture, dividing evenly. Secure openings with toothpicks.
- Heat the remaining 1.0 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2 to 3 minutes per side until golden.
- Transfer skillet to the oven and bake 15 to 18 minutes, or until the thickest part of the chicken reaches 165°F. Drizzle with lemon juice in the last minute.
- Rest 5 minutes. Remove toothpicks, slice, and serve.
Notes
Swap feta with goat cheese for a creamier filling, or add chopped sun-dried tomatoes for extra flavor. If you don’t have an oven-safe skillet, transfer seared chicken to a baking dish before roasting.