Spinach and Feta Stuffed Chicken
Elevate your weeknight dinner game with this irresistible Spinach and Feta Stuffed Chicken recipe! Tender, juicy chicken breasts are sliced and filled with a creamy, flavorful mixture of sautéed spinach, tangy feta, and softened cream cheese, creating a delightful Mediterranean-inspired entrée. Seasoned with garlic, paprika, and just the right blend of salt and pepper, every bite is bursting with bold and savory goodness. This easy-to-make dish is baked to perfection in under 30 minutes, making it a go-to for busy weeknights or a low-carb, protein-packed meal fit for entertaining guests. Serve it alongside a fresh side salad or roasted vegetables for a wholesome and satisfying dinner that's as impressive as it is delicious. Perfect for anyone craving a healthy, flavorful, and elegant twist on stuffed chicken!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Fresh spinach
- 1 cup Feta cheese
- 2 tablespoons Cream cheese, softened
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach, feta cheese, and cream cheese. Stir until well mixed.
Using a sharp knife, carefully slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
Stuff each chicken breast pocket with the spinach and feta mixture, dividing it evenly among the 4 chicken breasts.
Seal the opening of each chicken breast with 2 toothpicks to keep the filling inside.
Drizzle the remaining 1 tablespoon of olive oil over the chicken breasts and season them on both sides with salt, pepper, and paprika.
Place the stuffed chicken breasts in a baking dish or on a parchment-lined baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before carefully removing the toothpicks.
Serve warm and enjoy!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 4729 mg | 206% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.4 g | ||
| Protein | 241.3 g | 483% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 928 mg | 71% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2009 mg | 43% | |
*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.
