Spinach and Feta Stuffed Chicken Breasts
Elevate your dinner game with these Spinach and Feta Stuffed Chicken Breasts – a mouthwatering combination of tender, juicy chicken filled with a savory mix of sautéed spinach, crumbled feta cheese, and garlic. Perfect for weeknight meals or special occasions, this recipe delivers bold Mediterranean-inspired flavors in every bite. Seasoned with paprika, oregano, and freshly ground pepper, these oven-baked stuffed chicken breasts boast a beautifully golden exterior and a creamy, flavorful center. Quick to prepare and ready in just under an hour, this dish pairs beautifully with roasted vegetables, rice pilaf, or a crisp green salad. Treat your taste buds to a healthy yet indulgent meal that’s guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Fresh spinach
- 3 ounces Feta cheese, crumbled
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 0.5 teaspoons Paprika
- 0.5 teaspoons Dried oregano
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
Place the chicken breasts on a cutting board. With a sharp knife, create a pocket in each breast by slicing horizontally without cutting all the way through.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring, until wilted. Remove the skillet from heat and let the mixture cool slightly.
In a mixing bowl, combine the cooked spinach, crumbled feta cheese, and a pinch of salt and pepper. Mix well.
Stuff each chicken breast with an equal portion of the spinach and feta mixture. Secure the edges with toothpicks to keep the filling inside.
Brush the outside of each chicken breast with the remaining olive oil. Season with salt, pepper, paprika, and dried oregano.
Place the stuffed chicken breasts into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving. Remember to remove the toothpicks before plating.
Serve warm and enjoy your Spinach and Feta Stuffed Chicken Breasts with your favorite side dishes such as roasted vegetables, rice, or a fresh salad.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 476 mg | 10% | |
*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.
