Mozzarella and Feta Chicken
Elevate your weeknight dinner with this irresistible Mozzarella and Feta Chicken recipe! Tender, juicy chicken breasts are stuffed with a luscious blend of shredded mozzarella, crumbled feta, and aromatic garlic, then seared to golden perfection and baked atop a bed of wilted spinach. Infused with savory Italian seasoning, a hint of paprika, and a deglazing splash of chicken broth, this one-skillet dish is packed with bold Mediterranean-inspired flavors. Ready in just 40 minutes, this easy, oven-baked chicken recipe is perfect for impressing guests or treating your family to a restaurant-quality meal. Serve it drizzled with flavorful pan juices for an unforgettable burst of comfort and sophistication! Keywords: mozzarella and feta chicken, stuffed chicken recipe, Mediterranean chicken, one-skillet chicken, easy baked chicken recipe.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Mozzarella cheese, shredded
- 1 cup Feta cheese, crumbled
- 2 cloves Garlic, minced
- 2 cups Fresh spinach leaves
- 2 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, butterfly each chicken breast by slicing it horizontally without cutting all the way through, creating a pocket.
In a mixing bowl, combine the shredded mozzarella, crumbled feta, and minced garlic. Mix well to create the filling.
Stuff each chicken breast with the cheese mixture, packing it evenly. Secure the edges with toothpicks to prevent the filling from leaking out.
Season the outside of the chicken breasts with Italian seasoning, paprika, salt, and black pepper.
In a large oven-safe skillet, heat olive oil over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Remove the chicken temporarily from the skillet and set aside. Add the fresh spinach leaves to the same skillet and sauté them until wilted, about 1-2 minutes.
Pour the chicken broth into the skillet, scraping the bottom to deglaze and incorporate the flavors.
Return the chicken breasts to the skillet, placing them on top of the spinach. Spoon some of the liquid over the chicken to keep them moist.
Transfer the skillet to the preheated oven and bake for 15-20 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 the toothpicks before serving.
Serve the mozzarella and feta chicken hot, with the sautéed spinach and pan juices spooned over the top for extra flavor.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.3 g | ||
| Protein | 273.1 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2056 mg | 158% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 520 mg | 11% | |
*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.
