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
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Sodium: 700
- Fat: 35
- Carbohydrates: 7
- Protein: 60