Greek Stuffed Chicken Breasts
Elevate your weeknight dinner with these mouthwatering Greek Stuffed Chicken Breasts! Juicy chicken is filled with a savory blend of sautéed spinach, creamy feta cheese, and tangy sun-dried tomatoes, then seasoned with oregano, paprika, and a drizzle of lemon juice for a truly Mediterranean flavor explosion. This recipe is perfect for a healthy, protein-packed meal that’s quick to prepare, requiring just 20 minutes of prep time. Baked to golden perfection in under 30 minutes, these stuffed chicken breasts are as easy as they are impressive, making them an ideal choice for both casual family meals and elegant dinner parties. Plus, they’re oven-baked, so cleanup is a breeze. Serve with a side of roasted vegetables or a crisp Greek salad to complete this irresistible meal.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Fresh spinach
- 1 cup Feta cheese
- 0.33 cup Sun-dried tomatoes (chopped)
- 2 cloves Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 8 pieces Toothpicks (for securing)
Instructions
Preheat the oven to 375°F (190°C).
Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the spinach to the skillet and sauté for 1-2 minutes, until wilted. Remove from the heat and let cool slightly.
In a mixing bowl, combine the sautéed spinach, feta cheese, chopped sun-dried tomatoes, and 1/2 teaspoon of dried oregano. Mix well.
Stuff each chicken breast with about 1/4 of the spinach-feta mixture. Secure the openings with toothpicks to prevent the filling from spilling out.
Rub the outside of each chicken breast with the remaining olive oil, then sprinkle each with the paprika, remaining oregano, salt, and black pepper.
Place the stuffed chicken breasts in a baking dish and drizzle with lemon juice.
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving. Carefully remove the toothpicks before plating.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 608 mg | 13% | |
*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.
