Spinach & Feta Stuffed Chicken

Spinach and feta stuffed chicken has become a staple in our household, and for good reason! It’s one of those dishes that manages to be both incredibly flavorful and surprisingly healthy. I remember the first time I made it; my family was initially skeptical about the “stuffed” part – they are creatures of habit, after all. But from the very first bite, skepticism turned into sheer delight. The juicy chicken breast, bursting with a creamy, savory spinach and feta filling, was an instant hit. Even my picky eater, who usually shies away from anything green, devoured it! It’s become our go-to weeknight dinner when we want something a little special but still quick and easy to prepare. The best part? It’s versatile enough to pair with almost any side dish, from a simple salad to roasted vegetables or creamy mashed potatoes. If you’re looking for a recipe that’s guaranteed to impress without requiring hours in the kitchen, look no further. This Spinach and Feta Stuffed Chicken is about to become your new favorite too.

Ingredients

• Boneless, Skinless Chicken Breasts: (4 large breasts, about 6-8 ounces each) – The star of the show, providing lean protein and a perfect vessel for our flavorful stuffing. Choose breasts of similar size for even cooking.
• Fresh Spinach: (5 ounces, about 5 cups packed) – Adds a boost of nutrients, vibrant color, and a mild, earthy flavor that complements the feta beautifully. Baby spinach is tender and cooks down quickly.
• Feta Cheese: (4 ounces, crumbled) – Provides a salty, tangy, and creamy element to the stuffing. Opt for feta packed in brine for the best flavor and moisture.
• Cream Cheese: (4 ounces, softened) – Adds richness and creaminess to the stuffing, binding the spinach and feta together and creating a luscious texture. Full-fat cream cheese provides the best flavor and consistency.
• Garlic: (2 cloves, minced) – Infuses the stuffing with aromatic depth and enhances the overall savory flavor profile. Freshly minced garlic is always preferred for its pungent taste.
• Onion: (¼ cup, finely diced) – Contributes a subtle sweetness and savory base to the stuffing, adding another layer of flavor complexity. Yellow or white onion works well.
• Olive Oil: (2 tablespoons) – Used for sautéing the spinach and onion, adding healthy fats and preventing sticking. Extra virgin olive oil adds a richer flavor.
• Dried Oregano: (1 teaspoon) – Provides a classic Mediterranean herb flavor that pairs wonderfully with spinach and feta, adding a touch of warmth and earthiness.
• Dried Basil: (½ teaspoon) – Adds a sweet and slightly peppery note to the stuffing, complementing the oregano and enhancing the overall herbaceousness.
• Salt: (¾ teaspoon, or to taste) – Enhances the flavors of all the ingredients and seasons the dish perfectly. Kosher salt is recommended for its consistent grain size.
• Black Pepper: (½ teaspoon, or to taste) – Adds a touch of spice and depth of flavor, balancing the richness of the cheese and the earthiness of the spinach. Freshly ground black pepper is always best.
• Paprika: (1 teaspoon, optional) – Adds a subtle smoky note and a beautiful reddish hue to the chicken breasts. Smoked paprika can be used for a more pronounced smoky flavor.

Instructions

1. Prepare the Chicken Breasts: Begin by gently patting the chicken breasts dry with paper towels. This helps to ensure a nice sear when cooking and removes excess moisture. Place the chicken breasts on a cutting board. Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. You want to create a pouch that can hold the stuffing. The pocket should be large enough to accommodate a generous amount of the spinach and feta mixture. Season the inside and outside of each chicken breast generously with salt and pepper. This is crucial for flavorful chicken, so don’t be shy with the seasoning!
2. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced onion and cook for about 3-4 minutes, or until softened and translucent. Stir occasionally to prevent burning. Once the onion is softened, add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of sautéed onions and garlic is the foundation of a flavorful stuffing.
3. Wilt the Spinach: Add the fresh spinach to the skillet with the onions and garlic. You might need to add it in batches, as spinach wilts down considerably. Cook, stirring frequently, until the spinach is completely wilted and has reduced in volume significantly. This usually takes about 3-5 minutes. Excess moisture from the spinach needs to evaporate; continue cooking until most of the liquid has evaporated from the skillet. Squeeze out any remaining excess moisture from the wilted spinach using a spoon or by pressing it against the side of the skillet. This step is important to prevent the stuffing from becoming watery.
4. Prepare the Stuffing Mixture: In a medium bowl, combine the softened cream cheese and crumbled feta cheese. Use a fork or spatula to thoroughly mix the cheeses together until they are well combined and creamy. Add the cooked spinach, sautéed onion and garlic mixture, dried oregano, and dried basil to the bowl with the cheeses. Season the stuffing mixture with salt and pepper to taste. Remember that feta cheese is already salty, so taste before adding too much additional salt. Mix all the ingredients together until they are evenly distributed and the stuffing is well combined.
5. Stuff the Chicken Breasts: Preheat your oven to 400°F (200°C). Take each seasoned chicken breast and carefully open the pocket you created earlier. Spoon a generous amount of the spinach and feta stuffing into each pocket, ensuring that the stuffing is evenly distributed. Don’t overstuff the chicken, as this can cause the stuffing to spill out during cooking. Use your fingers to gently press the edges of the chicken breast together to help seal the stuffing inside. If desired, you can secure the opening with toothpicks, but this is often not necessary if the pocket is well-formed.
6. Sear the Chicken (Optional but Recommended): Heat the remaining 1 tablespoon of olive oil in the same skillet you used for the spinach, over medium-high heat. Searing the chicken breasts before baking adds a beautiful golden-brown color and enhances the flavor. Carefully place the stuffed chicken breasts in the hot skillet, seam-side down first, and sear for about 2-3 minutes per side, until nicely browned. Don’t overcrowd the skillet; you might need to sear in batches. Searing is optional, but it creates a lovely crust and adds depth of flavor. If you skip searing, you can proceed directly to baking.
7. Bake the Stuffed Chicken: Transfer the skillet with the seared (or unseared) stuffed chicken breasts to the preheated oven. If you didn’t use an oven-safe skillet, transfer the chicken to a baking dish. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken breast (avoiding the stuffing) to check for doneness. The chicken should be opaque throughout, and the juices should run clear when pierced with a fork.
8. Rest and Serve: Once the chicken is cooked through, remove the skillet or baking dish from the oven and let the stuffed chicken breasts rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful final product. If you used toothpicks to secure the chicken, remove them before serving. Serve the Spinach and Feta Stuffed Chicken hot, garnished with a sprinkle of paprika (if desired) and fresh herbs like parsley or dill.

Nutrition Facts

(Per Serving, based on 4 servings)

• Calories: Approximately 450-550 kcal per serving – Provides a moderately calorie-dense meal, primarily from protein and healthy fats. Calorie count can vary slightly depending on the size of chicken breasts and specific ingredients used.
• Protein: Approximately 50-60 grams per serving – A very high source of protein, essential for muscle building, repair, and satiety. Primarily from the chicken breast and cheese.
• Fat: Approximately 25-35 grams per serving – A moderate source of fat, primarily from healthy fats in olive oil, feta cheese, and cream cheese. Includes both saturated and unsaturated fats.
• Carbohydrates: Approximately 5-7 grams per serving – Very low in carbohydrates, making it suitable for low-carb diets. Carbs are mainly from the spinach and onion.
• Sodium: Approximately 500-700 mg per serving – Moderate in sodium content, primarily from feta cheese and salt added for seasoning. Sodium content can be adjusted by using lower-sodium feta or reducing added salt.

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with specific brands and weights of ingredients.)

Preparation Time

• Prep Time: 20 minutes – This includes time for chopping vegetables, preparing the stuffing, and stuffing the chicken breasts. Efficient knife skills can help speed up prep time.
• Cook Time: 25 minutes – Baking time in the oven. Searing adds an additional 5-10 minutes of cooking time. Oven temperatures and chicken breast thickness can affect cook time.
• Total Time: 45 minutes – From start to finish, this recipe is relatively quick to prepare, making it ideal for weeknight dinners. The majority of the time is hands-off baking time.

How to Serve

This Spinach and Feta Stuffed Chicken is incredibly versatile and pairs well with a variety of side dishes. Here are some serving suggestions:

• Vegetables:
  • Roasted Vegetables: Roasted asparagus, broccoli, bell peppers, zucchini, or Brussels sprouts complement the chicken beautifully. Toss vegetables with olive oil, salt, pepper, and herbs like rosemary or thyme before roasting.
  • Steamed Green Beans: A simple and healthy side dish. Steam green beans until tender-crisp and toss with a squeeze of lemon juice and a sprinkle of salt and pepper.
  • Sautéed Spinach: For an extra boost of greens, sauté some fresh spinach with garlic and olive oil as a side.
  • Grilled Vegetables: During grilling season, grilled zucchini, eggplant, or corn on the cob are excellent choices.
• Salads:
  • Greek Salad: A classic Greek salad with tomatoes, cucumbers, olives, red onion, and feta cheese echoes the flavors of the stuffed chicken.
  • Mixed Green Salad: A simple mixed green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the chicken.
  • Quinoa Salad: A quinoa salad with chopped vegetables, herbs, and a lemon-herb dressing adds a healthy and satisfying grain component.
• Grains & Starches:
  • Rice Pilaf: Fluffy rice pilaf, either plain or flavored with herbs and broth, is a classic accompaniment to chicken.
  • Couscous: Light and fluffy couscous, seasoned with herbs and spices, pairs well with the Mediterranean flavors.
  • Mashed Potatoes or Sweet Potatoes: Creamy mashed potatoes or sweet potatoes offer a comforting and satisfying side dish.
  • Roasted Potatoes: Crispy roasted potatoes with herbs like rosemary or oregano are a hearty and delicious option.
• Sauces & Garnishes:
  • Lemon Wedges: A squeeze of fresh lemon juice brightens up the flavors of the chicken and stuffing.
  • Tzatziki Sauce: A cool and creamy tzatziki sauce (Greek yogurt, cucumber, garlic, dill) complements the Mediterranean flavors perfectly.
  • Marinara Sauce: A simple marinara sauce can be drizzled over the chicken for a different flavor profile.
  • Fresh Herbs: Garnish with fresh parsley, dill, or oregano for added freshness and visual appeal.

Additional Tips for Perfect Spinach & Feta Stuffed Chicken

1. Don’t Overstuff the Chicken: While you want a generous amount of stuffing, avoid overfilling the chicken breasts. Overstuffing can lead to the stuffing spilling out during cooking and the chicken cooking unevenly. Aim for a comfortable amount of stuffing that allows you to close the chicken pocket securely.
2. Ensure Chicken Breasts are Even Thickness: If your chicken breasts are uneven in thickness, pound the thicker parts gently with a meat mallet to ensure they cook evenly. This prevents some parts of the chicken from drying out while others are still undercooked. Place the chicken breast between two pieces of plastic wrap before pounding.
3. Use Quality Feta Cheese: Opt for feta cheese packed in brine for the best flavor and moisture. Feta from a block tends to be creamier and more flavorful than pre-crumbled feta, which can be drier. If using pre-crumbled feta, you might need to adjust the moisture content of the stuffing.
4. Squeeze Excess Moisture from Spinach: Thoroughly squeezing out the excess moisture from the cooked spinach is crucial for preventing a watery stuffing. Excess liquid can make the chicken soggy and dilute the flavors. Use a spoon to press the spinach in the skillet or squeeze it in a clean kitchen towel or cheesecloth.
5. Let the Chicken Rest Before Slicing: Allowing the cooked chicken to rest for 5-10 minutes before slicing is essential for juicy chicken. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product. Tent the chicken loosely with foil while it rests.
6. Make it Ahead (Prep Ahead): You can prepare the stuffing mixture and stuff the chicken breasts ahead of time. Assemble the stuffed chicken breasts and store them covered in the refrigerator for up to 4-6 hours before baking. This makes it a great option for meal prepping or for busy weeknights. You can also sauté the spinach and onions in advance.
7. Customize the Stuffing: Feel free to customize the stuffing to your liking. Add other vegetables like sun-dried tomatoes, artichoke hearts, or roasted red peppers. Experiment with different herbs and spices like dill, thyme, or red pepper flakes. You can also add a sprinkle of breadcrumbs or Parmesan cheese to the stuffing for added texture and flavor.
8. Check for Doneness with a Meat Thermometer: The most accurate way to ensure the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast, avoiding the stuffing and bone (if any). The internal temperature should reach 165°F (74°C). If you don’t have a meat thermometer, pierce the chicken with a fork; the juices should run clear, not pink, when it’s cooked through.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Thaw the frozen spinach completely and squeeze out as much excess moisture as possible before sautéing and adding it to the stuffing mixture. Be sure to remove even more moisture from thawed frozen spinach compared to fresh spinach as it tends to retain more water.

Q2: Can I use a different type of cheese instead of feta?
A: Absolutely! If you’re not a fan of feta, you can substitute it with other cheeses like goat cheese, ricotta cheese, or even a blend of Italian cheeses like mozzarella and Parmesan. Goat cheese will provide a similar tanginess, while ricotta will offer a milder, creamier flavor.

Q3: Can I grill the stuffed chicken instead of baking it?
A: Yes, grilling is a delicious option! Preheat your grill to medium heat. Grill the stuffed chicken breasts for about 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Grilling will impart a smoky flavor and create nice grill marks.

Q4: How do I prevent the chicken from drying out?
A: Several factors help prevent dry chicken: don’t overcook it (use a meat thermometer!), searing the chicken before baking helps seal in juices, and letting the chicken rest after cooking allows juices to redistribute. Also, the stuffing itself helps to keep the chicken moist from the inside.

Q5: Can I make this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as long as you ensure that any dried herbs or spices you use are certified gluten-free (to avoid potential cross-contamination, though most pure herbs and spices are naturally gluten-free). The main ingredients—chicken, spinach, feta, and cream cheese—are all gluten-free.

Q6: Can I add breadcrumbs to the stuffing?
A: Yes, adding breadcrumbs (about ¼ cup) to the stuffing can provide a slightly different texture and help to bind the mixture further. Use plain breadcrumbs or Panko breadcrumbs for a crispier texture. If gluten-free, use gluten-free breadcrumbs.

Q7: Can I freeze leftover Spinach and Feta Stuffed Chicken?
A: Yes, you can freeze leftovers. Allow the cooked chicken to cool completely, then wrap each stuffed chicken breast individually in plastic wrap and then in foil or place them in freezer-safe bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave. The texture of the stuffing might be slightly altered after freezing and thawing.

Q8: What are some variations I can try with this recipe?
A: There are many variations! Try adding sun-dried tomatoes or artichoke hearts to the stuffing for a Mediterranean twist. Use different herbs like dill or thyme. Add a sprinkle of red pepper flakes for a touch of heat. You can also use different types of cheese or add sautéed mushrooms to the stuffing for a richer flavor. Get creative and experiment with your favorite flavors!

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