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Stuffed Chicken Breasts with Spinach and Feta

This dish features chicken breasts carefully sliced to create pockets, then filled with a flavorful mixture of wilted spinach and creamy feta cheese. The stuffed breasts are seared until golden and then roasted in the oven to achieve a moist, tender interior with a crisp exterior. The final result is a visually appealing, juicy chicken with a savory, cheesy filling that oozes slightly when sliced.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless and skinless
  • 2 cups fresh spinach roughly chopped
  • 1/2 cup feta cheese crumbled
  • 1 cup shredded mozzarella
  • 2 cloves garlic minced
  • 2 tablespoons olive oil good quality, fruity
  • 1 teaspoon dried thyme or basil
  • 1 teaspoon smoked paprika
  • to taste salt and pepper

Equipment

  • Sharp knife
  • Cutting board
  • Skillet
  • Oven-safe dish or skillet
  • Toothpicks

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Place the chicken breasts on a cutting board and carefully slice each horizontally to create a pocket, making sure not to cut all the way through.
  3. Heat a skillet over medium heat and add a tablespoon of olive oil. Toss in the minced garlic and cook until fragrant, about 30 seconds, then add the chopped spinach. Sauté until wilted and bright green, about 2 minutes. Remove from heat and let cool slightly.
  4. In a bowl, mix the sautéed spinach with crumbled feta and shredded mozzarella. Season with thyme, smoked paprika, salt, and pepper to taste. Stir until well combined.
  5. Using a spoon, generously stuff each chicken pocket with the spinach and cheese mixture, then secure the opening with toothpicks if needed.
  6. Pat the outside of each stuffed chicken breast dry with paper towels, then season with salt, pepper, and a sprinkle of smoked paprika for color.
  7. Heat the same skillet over medium-high heat and add another tablespoon of olive oil. Once shimmering, sear each stuffed chicken breast 2-3 minutes per side until golden brown and crispy.
  8. Transfer the skillet or move the chicken to an oven-safe dish and roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Carefully remove toothpicks and slice the chicken to reveal the melted cheese and vibrant filling inside.
  10. Plate the sliced stuffed chicken breasts, drizzle with pan juices or garnish with fresh herbs, and serve hot.

Notes

For extra flavor, add a splash of lemon juice or chopped fresh herbs before serving. Adjust seasoning based on your taste preferences.