Spinach & Feta Stuffed Chicken

This Spinach & Feta Stuffed Chicken is an easy weeknight meal that looks and tastes anything but. It's a no-fuss chicken dinner recipe that is sure to be a hit!

This Spinach & Feta Stuffed Chicken is an easy week-night meal that looks and tastes anything but. It’s a no-fuss chicken dinner recipe that is sure to be a hit!

 

Spinach & Feta Stuffed Chicken

Yields: 3 servings

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Ingredients:

3 chicken breasts

8 oz bag of fresh spinach (can substitute with frozen spinach)

½ cup feta cheese, crumbled

4 oz cream cheese

1 clove garlic, minced

¼ teaspoon salt

Extra salt and pepper to taste

2 tablespoons olive oil, divided

 

 

 

Directions:

Preheat the oven to 450 degrees F.

 

In a large sauté pan over medium heat, add 1 tablespoon of olive oil. Add the contents of the 8 oz. bag of fresh spinach and use a wooden spoon to gently stir for 2-3 minutes until all spinach is wilted. If the pan is too small to hold all of the spinach, start with half a bag, allow it to wilt, and add the remaining spinach.

 

 

Once all spinach has wilted, remove from heat and spoon into a colander. Press out as much of the excess liquid as possible.

In a medium-sized bowl, add the cooked spinach, feta, cream cheese, garlic and salt.

 

 

Place the chicken breasts on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use your other hand to insert a knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).

Season the chicken breasts with salt and pepper.

Place about a ½ cup of the spinach cheese mixture into each chicken pocket.

Heat 1 tablespoon of olive oil in a pan (preferably oven-safe) on medium-high heat. After the pan is heated through, add the chicken breasts – top side down. Allow to cook for 5 minutes without touching.

 

 

If you used an oven-safe pan, simply place in the oven for 10-15 minutes until chicken has cooked through. If not using an oven-safe pan, simply transfer the chicken breasts to an oven-safe dish and bake. If your chicken breasts are quite large – they will need the full 15 minutes.

Once finished baking, allow the chicken to rest for 5 minutes and serve.

 

This Spinach & Feta Stuffed Chicken is an easy weeknight meal that looks and tastes anything but. It's a no-fuss chicken dinner recipe that is sure to be a hit!

 

4 thoughts on “Spinach & Feta Stuffed Chicken

  1. oh wow! my mouth is watering which usually doesnt happen with recipes that arent dessert or pastry related lol. I cannot wait to try this

  2. This looks so good, however spinach isn’t my thing so I’d substitute broccoli for that – also very healthy.

  3. This was so delicious! It did have to cook about 25 minutes. I did not have fresh spinach, I figured frozen would be too wet but I did have kale on hand. I’m glad I did the kale gave the filling more substance, also I have a little pesto left from another recipe and added that. I added cubed raw potato to the pan and it cooked perfectly with the chicken.
    Was some feeling left over and this is great mixed in with the cooked potato but it might be a bit much for some people.
    This recipe is easy and it’s a keeper

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