Chicken Breasts Stuffed with Feta and Spinach
Elevate your dinner table with these irresistible Chicken Breasts Stuffed with Feta and Spinach, a mouthwatering blend of tender chicken bursting with a creamy, garlicky spinach and feta filling. Perfect for a special occasion or a flavorful weeknight meal, this recipe combines the tangy richness of feta cheese with the earthy goodness of sautéed spinach. Expertly seasoned with paprika and a golden sear, the chicken is finished in the oven for juicy perfection. Ready in just under an hour, this impressive yet approachable dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh side salad. Perfectly portioned for four, it’s a wholesome, protein-packed meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 cups Fresh spinach, chopped
- 1 cup Feta cheese, crumbled
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 8 pieces Toothpicks
Instructions
Preheat the oven to 375°F (190°C).
Using a sharp knife, slice a deep pocket into each chicken breast without cutting all the way through.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted. Remove from heat.
In a mixing bowl, combine the cooked spinach with the crumbled feta cheese. Stir until the mixture is well blended.
Season the inside and outside of the chicken breasts with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.
Stuff each chicken breast pocket with an equal portion of the spinach and feta mixture. Use toothpicks to secure the openings and keep the filling in place.
In an oven-safe skillet or baking dish, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
Transfer the skillet or baking dish to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving. Carefully remove the toothpicks before plating.
Serve the stuffed chicken breasts hot, paired with your choice of side dishes like roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 211 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
