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Spinach and Feta Stuffed Chicken Breast

Prepare to enjoy this delicious Spinach and Feta Stuffed Chicken Breast as your next weeknight dinner. The creamy combination of spinach, feta, cream cheese and onion adds a burst of flavour to the tender chicken breast, keeping the chicken moist, tender, succulent, and full of taste. This Spinach and Feta Stuffed Chicken Breast is a must-try for all chicken lovers. Let's start cooking!

Helpful Tips

Avoid Overcutting: Be careful not to cut all the way through the chicken breast when creating the pocket. If you do, simply seal the other side with an additional toothpick.

Removing Chicken Tenders: If your chicken breasts have attached tenders, you can leave them or remove them and save them for my AIRFRYER PARMESAN CHICKEN TENDERS

Using Chicken Thighs: While chicken thighs can be used, they are trickier to seal.

Let it Rest: After baking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, making the chicken even more tender

Serve it with Rice or a Greek Salad

For a well-rounded and satisfying meal, consider pairing this Spinach and Feta Stuffed Chicken Breast with a side of fluffy RICE or a refreshing GREEK SALAD. The rice will soak up the delicious juices from the chicken, adding an extra layer of flavor, while the crisp and tangy Greek salad offers a fresh contrast to the creamy, cheesy filling.

Leftovers

This dish also makes for fantastic leftovers. Simply reheat it in the microwave, and you'll have a delicious and quick meal ready in no time, with all the flavors still perfectly intact.

Spinach and Feta Stuffed Chicken Breast

Serves 4

Prep 10 minutes

Cooking 35 minutes

INGREDIENTS

Chicken:

4 medium size chicken breast fillets

2 teaspoons dried Greek oregano

1 teaspoon garlic powder

1 teaspoon onion powder

sea salt and pepper, a generous amount

extra virgin olive oil for frying

Stuffing:

60g baby spinach, finely chopped

1 red onion, finely chopped

100g feta crumbled

150g cream cheese

1/2 cup parsley, finely chopped

Juice of 1 lemon

INSTRUCTIONS

Preheat the Oven: Preheat your oven to 180°C (fan-forced) / 200°C (conventional) / 400°F.
Season the Chicken: In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and dried oregano. Using a sharp knife, cut a pocket into the side of each chicken breast. Season both the inside and outside of the chicken breasts with the seasoning mix.
Prepare the Stuffing: In a medium bowl, combine the finely chopped spinach, red onion, crumbled feta, cream cheese, and parsley. Mix until well combined.
Stuff the Chicken: Open each seasoned chicken breast and spoon the spinach and feta mixture into the pocket. Fold the chicken breast over to enclose the filling and secure the edges with toothpicks.
Sear the Chicken: Heat a drizzle of extra virgin olive oil in an oven-safe frying pan over medium heat. Add the stuffed chicken breasts and cook for about 4 minutes on each side, or until golden brown.
Bake the Chicken: Transfer the pan to the preheated oven and bake for about 20 minutes, or until the chicken is fully cooked (larger pieces may require more time, but be careful not to overcook to avoid drying out). Cover the chicken with a piece of baking paper during baking to keep it moist.
Prepare the Sides: While the chicken is baking, optional to prepare a GREEK SALAD or cook RICE to serve alongside the chicken.
Finish and Serve: Once the chicken is cooked through, remove it from the oven and squeeze the juice of 1 lemon over the top. Drizzle with a bit more extra virgin olive oil and garnish with fresh parsley leaves. Allow to sit for 2-3 minutes and then serve with your prepared side dish. Enjoy!