Feta Stuffed Chicken Breasts
Elevate your weeknight dinner game with these irresistible Feta Stuffed Chicken Breasts, a dish that's as easy to make as it is impressive to serve. Juicy, perfectly seasoned chicken breasts are generously stuffed with a crave-worthy mixture of creamy feta cheese, garlic-infused sautéed spinach, and fragrant oregano. A quick sear in olive oil gives the chicken a golden, crispy exterior, while a gentle finish in the oven ensures the filling stays warm and melty. A hint of paprika and a drizzle of zesty lemon juice add depth and brightness to every bite. Ready in just 40 minutes, this nutritious and flavorful recipe is perfect for busy nights yet elegant enough to dazzle guests. Pair with a crisp green salad, roasted vegetables, or buttery mashed potatoes for a well-rounded meal that’s sure to please!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup feta cheese
- 2 cups fresh spinach
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and fresh spinach. Sauté for 2-3 minutes until the spinach is wilted and the garlic is fragrant. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed spinach, feta cheese, and dried oregano. Stir until well mixed.
Using a sharp knife, carefully slice a pocket into the thickest part of each chicken breast without cutting all the way through.
Stuff each chicken breast with the feta and spinach mixture, securing the opening with toothpicks if necessary.
Season the outside of the chicken breasts with paprika, salt, and black pepper.
Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.
Drizzle the chicken with lemon juice before transferring the skillet to the preheated oven.
Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 3455 mg | 150% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 0.6 g | ||
| Protein | 239.4 g | 479% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 905 mg | 70% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1990 mg | 42% | |
*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.
