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
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
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.
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.