Spinach Feta Stuffed Chicken has become my absolute go-to for a weeknight meal that feels special enough for guests. I remember the first time I tried making it; I was a little nervous about how to stuff chicken with spinach and feta, but the result was a revelation! The creamy, cheesy filling combined with the tender chicken was pure magic. This Spinach feta chicken breast recipe is so straightforward, making it a truly easy spinach feta stuffed chicken to whip up. The aroma of garlic and oregano filling my kitchen always makes my family gather around, eager to dive in. Let’s get cooking!
Why You’ll Love This Spinach Feta Stuffed Chicken
- Incredible flavor combination: The salty tang of feta, savory spinach, and tender chicken create a taste sensation.
- Quick and easy prep: You can have this chicken breast stuffed with spinach and feta ready for the oven in just 15 minutes.
- Healthy and satisfying: It’s a lean protein packed with veggies, making it a guilt-free indulgence.
- Budget-friendly: Uses common, affordable ingredients for a gourmet meal without the high cost.
- Family-approved: Even picky eaters will love the creamy, cheesy filling inside the juicy chicken.
- Versatile: Perfect for a busy weeknight dinner or an impressive dish for guests.
- Impressive presentation: This stuffed chicken looks as good as it tastes!
Ingredients for Spinach Feta Stuffed Chicken
Gathering these ingredients for your Spinach feta chicken breast recipe is simple, and each plays a key role in creating that delicious spinach feta chicken breast filling. You’ll need:
- 4 boneless skinless chicken breasts (approx. 170–200g each) – the perfect canvas for our flavorful stuffing
- 1 tbsp olive oil (for sautéing) – to gently cook the aromatics and spinach
- 2 cups baby spinach (about 60g) – wilts down beautifully to create a tender filling
- 3 garlic cloves, minced – essential for that savory depth
- ½ cup crumbled feta cheese (about 75g) – brings a delightful salty, tangy creaminess
- ¼ cup cream cheese, softened (about 60g) – makes the filling wonderfully rich and binds it together
- ½ tsp dried oregano – adds a classic Mediterranean herbaceous note
- ½ tsp salt (or to taste) – enhances all the other flavors
- ¼ tsp black pepper – for a touch of warmth
- 1 tbsp olive oil (for pan-searing) – to get that gorgeous golden crust
- Toothpicks or kitchen twine for sealing – crucial for keeping all that goodness inside
How to Make Spinach Feta Stuffed Chicken
Let’s get this simple and delicious dish on your table! Mastering how to stuff chicken with spinach and feta is easier than you think, and the results are absolutely worth it.
- Step 1: Prepare the Filling. Preheat your oven to 375°F (190°C). In a skillet, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant – you’ll smell that delicious aroma! Then, add the baby spinach and cook, stirring, until it’s just wilted, which usually takes about 2–3 minutes.
- Step 2: Mix the Filling Ingredients. Transfer the cooked spinach and garlic mixture to a medium bowl. Stir in the crumbled feta cheese, softened cream cheese, dried oregano, salt, and black pepper. Mix everything together until it’s well combined and creamy; this is your gorgeous spinach feta chicken breast filling.
- Step 3: Butterfly and Stuff the Chicken. Take each boneless, skinless chicken breast and carefully slice horizontally to create a deep pocket, being sure not to cut all the way through. Think of it like opening a book. Now, generously fill each chicken breast pocket with the spinach-feta mixture you just prepared.
- Step 4: Secure the Chicken. To ensure all that yummy filling stays inside while cooking, use toothpicks or kitchen twine to securely seal the chicken breasts. This step is key when you’re learning how to stuff chicken with spinach and feta to prevent a mess in the oven.
- Step 5: Sear for Flavor. In a large, oven-safe skillet, heat the other 1 tbsp olive oil over medium-high heat. Carefully place the stuffed chicken breasts into the hot skillet and sear them for about 2–3 minutes per side. You’re looking for a beautiful golden-brown crust to form.
- Step 6: Bake to Perfection. Transfer the skillet with the seared chicken directly into your preheated oven. Bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer.
- Step 7: Rest and Serve. Once baked, remove the chicken from the oven and let it rest for about 5 minutes before slicing. This allows the juices to redistribute, ensuring your Spinach Feta Stuffed Chicken is incredibly tender and moist.
Pro Tips for the Best Baked Spinach Feta Chicken
Want to elevate your stuffed chicken game? These simple tips ensure your Spinach Feta Stuffed Chicken turns out perfectly every time. Trust me, these little tricks make a big difference!
- Don’t overstuff the chicken breasts; too much filling can leak out during cooking.
- Ensure the chicken is sealed well with toothpicks or twine to keep the creamy filling contained.
- Searing the chicken before baking is crucial for developing a delicious golden-brown crust and locking in moisture.
- Always use a meat thermometer to check for an internal temperature of 165°F (74°C) to avoid dry, overcooked chicken.
What’s the secret to perfect Spinach Feta Stuffed Chicken?
The real secret to the best spinach feta stuffed chicken is the combination of the creamy, tangy filling and searing the chicken before baking. This creates a beautiful crust and ensures the inside is incredibly juicy and flavorful. For more tips on cooking chicken, check out this guide on how to brine chicken.
Can I make Spinach Feta Stuffed Chicken ahead of time?
Yes! You can prepare the filling and stuff the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator. You might need to add a few extra minutes to the baking time if they are cold from the fridge.
How do I avoid common mistakes with Spinach Feta Stuffed Chicken?
Avoid overstuffing, which leads to filling leaking out. Make sure to seal the chicken securely with toothpicks or twine. Also, don’t skip the searing step; it’s essential for flavor and texture! You can find more copycat recipes that offer similar flavor profiles.
Best Ways to Serve Spinach Feta Stuffed Chicken
This versatile dish is fantastic on its own, but pairing it with the right sides really makes it shine. For a complete Mediterranean stuffed chicken breast recipe experience, I love serving it alongside fluffy quinoa or a fresh Greek salad with Kalamata olives and cucumber. Another favorite is a simple side of roasted asparagus or lemon-herb roasted potatoes. The creamy, savory filling of the chicken complements these fresh, bright flavors beautifully, making for a truly satisfying meal. Consider trying these jerk chicken sides for a different flavor profile.
Nutrition Facts for Spinach Feta Stuffed Chicken
When you make this delicious Spinach Feta Stuffed Chicken, here’s a look at what you can expect in each serving. It’s a great way to enjoy a flavorful meal that’s also relatively light.
- Calories: 320
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 1g
- Protein: 35g
- Sodium: 520mg
- Cholesterol: 100mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Spinach Feta Stuffed Chicken
Leftovers of this delicious Spinach Feta Stuffed Chicken are fantastic, and storing them properly ensures they stay just as tasty. Once your chicken has cooled down completely, transfer any remaining portions into an airtight container. You can keep these refrigerated for about 3 to 4 days, making them perfect for meal prep or turning into a quick lunch. If you want to store them for longer, like a weeknight dinner turning into a future meal, freeze them for up to 3 months. Think of it like prepping a mini spinach feta chicken casserole for later enjoyment!
Reheating is super simple! For refrigerated leftovers, the best way is to gently warm them in a skillet over medium-low heat or in the oven at 350°F (175°C) until heated through. For frozen chicken, thaw it overnight in the refrigerator first. Then, reheat using the same methods. Avoid microwaving if possible, as it can sometimes make the chicken a bit rubbery, though it’s still an option if you’re in a hurry! For more quick meal ideas, explore these easy meat recipes.
Frequently Asked Questions About Spinach Feta Stuffed Chicken
What is spinach feta stuffed chicken?
Spinach feta stuffed chicken is a dish where boneless, skinless chicken breasts are butterflied and filled with a savory mixture of wilted spinach, crumbled feta cheese, and often cream cheese or other seasonings. It’s then typically seared and baked to perfection. It’s a popular choice for a healthy and flavorful meal.
Can I use frozen spinach instead of fresh for my Spinach Feta Stuffed Chicken?
Absolutely! If you’re using frozen spinach for your spinach feta chicken breast recipe, make sure to thaw it completely and squeeze out as much excess moisture as possible before mixing it into the filling. This is crucial to prevent a watery filling and ensure the best texture for your baked chicken. Properly squeezing out moisture is key, similar to how you’d prepare ingredients for birria tacos.
What are some other cheese options for this Spinach Feta Chicken recipe?
While feta and cream cheese are a classic combination for this easy spinach feta stuffed chicken, you can certainly experiment! Goat cheese offers a lovely tang, and a bit of shredded mozzarella can add extra meltiness. Some people even like a sprinkle of Parmesan for a nutty depth. Feel free to get creative with your spinach feta chicken breast filling!
How do I ensure the chicken is cooked through without drying out?
The key to perfectly cooked spinach feta stuffed chicken is using a meat thermometer. Insert it into the thickest part of the chicken breast, avoiding the filling. You’re looking for an internal temperature of 165°F (74°C). Searing the chicken before baking also helps lock in moisture, contributing to a tender result. For other chicken breast recipes, consider these chicken breast recipes for weight loss.
Variations of Spinach Feta Stuffed Chicken You Can Try
While this Spinach Feta Stuffed Chicken recipe is fantastic as is, there are so many fun ways to switch it up! Don’t be afraid to get creative with your fillings and cooking methods. You can easily adapt this dish to suit your tastes or dietary needs.
- Dietary Swap: For a dairy-free version, try using a dairy-free cream cheese alternative and a vegan feta substitute. You could also swap the cream cheese for a thick, plain Greek yogurt for a lighter, tangier filling.
- Flavor Boost: Add a tablespoon of sun-dried tomatoes, chopped artichoke hearts, or even a pinch of red pepper flakes to the spinach and feta mixture for an extra layer of flavor.
- Different Shape: Instead of butterflying, try pounding the chicken breasts thin and spreading the filling over them before rolling them up tightly. Secure with toothpicks or kitchen twine to create delightful spinach feta chicken roll-ups.
- Cooking Method: If you’re short on time, you can adapt this into a spinach feta chicken skillet by searing the stuffed chicken and then finishing it in the skillet with a lid over low heat, or even baking it in a flavorful sauce.
Spinach Feta Stuffed Chicken: 4 Amazing Tips
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Juicy chicken breasts filled with a creamy spinach-feta mixture, seared for flavor, and baked until perfectly tender. This healthy stuffed chicken is quick, satisfying, and perfect for weeknight meals or elegant dinners.
Ingredients
- 4 boneless skinless chicken breasts (approx. 170–200g each)
- 1 tbsp olive oil (for sautéing)
- 2 cups baby spinach (about 60g)
- 3 garlic cloves, minced
- ½ cup crumbled feta cheese (about 75g)
- ¼ cup cream cheese, softened (about 60g)
- ½ tsp dried oregano
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tbsp olive oil (for pan-searing)
- Toothpicks or kitchen twine for sealing
Instructions
- Prepare the filling: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté garlic for 30 seconds. Add spinach and cook until wilted, about 2–3 minutes.
- Mix the filling: Transfer spinach mixture to a bowl. Stir in feta, cream cheese, oregano, salt, and pepper until well combined.
- Butterfly the chicken: Slice each chicken breast to create a deep pocket without cutting all the way through. Fill with the spinach-feta mixture.
- Secure: Use toothpicks or kitchen twine to seal the chicken securely.
- Sear: In a skillet, heat 1 tbsp olive oil over medium-high heat. Sear the chicken for 2–3 minutes per side until golden.
- Bake: Transfer chicken to a baking dish and bake at 375°F (190°C) for 20–25 minutes until internal temperature reaches 165°F (74°C).
- Rest and serve: Let rest for 5 minutes before slicing and serving.
Notes
- Don’t overstuff: Use just enough filling to avoid leaks.
- Seal well: Toothpicks or twine keep filling intact.
- Don’t skip searing: Adds texture and locks in flavor.
- Use a thermometer: Check for 165°F to prevent overcooking.
- Variations: Try goat cheese, kale, or sun-dried tomatoes. Swap cream cheese for Greek yogurt.
- Make-ahead: Stuff and refrigerate a day ahead if needed.
- Serving tip: Slice diagonally and garnish with herbs for a gourmet look.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
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