Greek Stuffed Chicken
Indulge in the Mediterranean flavors of Greek Stuffed Chicken, a deliciously satisfying dish that's as beautiful as it is flavorful. Juicy chicken breasts are butterflied and filled with a savory stuffing made of wilted fresh spinach, tangy feta cheese, and sweet sun-dried tomatoes, all enhanced with a hint of garlic. Seared to golden perfection, these stuffed chicken breasts are then brushed with an herby marinade of olive oil, lemon juice, paprika, and oregano before being baked to tender, juicy doneness. Perfect for a weeknight dinner or an elegant meal, this Greek-inspired recipe pairs wonderfully with a crisp Greek salad or roasted vegetables. It’s a healthy, protein-packed option that’s bursting with vibrant flavors and sure to impress!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Fresh spinach
- 1 cup Feta cheese, crumbled
- 0.25 cup Sun-dried tomatoes, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Butterfly each chicken breast by slicing it horizontally, but do not cut all the way through. Open it up like a book to create a pocket for the stuffing.
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 fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
In a bowl, combine the cooked spinach, feta cheese, chopped sun-dried tomatoes, and a pinch of black pepper. Mix well to form the stuffing.
Stuff each chicken breast with an equal portion of the spinach-feta mixture. Secure the openings with toothpicks to keep the stuffing inside during cooking.
In a small bowl, mix together the remaining 1 tablespoon of olive oil, dried oregano, salt, pepper, paprika, and lemon juice to create a marinade.
Brush the marinade evenly over the stuffed chicken breasts.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the stuffed chicken breasts on each side for 2-3 minutes until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and allow it to rest for 5 minutes. Carefully remove any toothpicks before serving.
Serve hot alongside a fresh Greek salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.1 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 716 mg | 15% | |
*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.
