Imagine sinking your teeth into a perfectly cooked chicken breast, bursting with a savory blend of spinach and creamy feta cheese. Each bite is a delightful combination of textures and flavors, making it a truly special dish. This Stuffed Chicken Breast with Spinach and Feta is perfect for a romantic meal or any special occasion. I’m excited to share this recipe with you, providing easy-to-follow instructions to create a restaurant-quality meal right in your own kitchen. Get ready to impress your loved ones with this delicious and surprisingly simple recipe!
Why You’ll Love This Juicy Stuffed Chicken Breast with Spinach & Feta Recipe
This isn’t just another stuffed chicken recipe; it has a unique twist that elevates it to a whole new level. Here’s why you’ll keep coming back to this recipe:
Unique Marinade: The secret is in the Greek yogurt, lemon, and honey marinade. This tenderizes the chicken, adds a bright, zesty flavor, and balances the richness of the filling. It’s a game-changer!
Tender and Flavorful: The yogurt tenderizes the chicken beautifully, ensuring it’s juicy and not at all dry. The lemon adds a refreshing zing, while the honey helps with browning and gives a subtle sweetness that complements the salty feta.
Romantic Meal: This dish is ideal for a date night in or a special occasion. It’s elegant and satisfying, setting the perfect mood for a memorable evening.
Impressive yet Easy: Despite its sophisticated flavor profile and presentation, this recipe is surprisingly easy to make. You’ll look like a culinary genius without spending hours in the kitchen.
Healthy and Delicious: Packed with protein and relatively low in carbs, this stuffed chicken breast is a guilt-free way to enjoy a flavorful and satisfying meal. If you are looking for other healthy recipes, then you should try this delicious and easy weight loss cabbage soup recipe
Ingredients Needed
- 4 6-ounce boneless skinless chicken breast
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 5 ounces frozen chopped spinach (thawed squeezed dry)
- ½ cup crumbled feta cheese
- ¼ cup ricotta cheese
- 2 tablespoons scallions (chopped )
- 2 garlic cloves (minced)
- ½ teaspoon dried dill
Ingredient Notes & Substitutions:
Spinach: I prefer using frozen chopped spinach for convenience. Be sure to thaw it completely and squeeze out as much excess moisture as possible. This prevents a soggy filling. Fresh spinach can also be used, but you’ll need to cook it down first and ensure it’s well-drained. To learn more, you can check out this article about how to cook spinach.
Feta Cheese: Feta cheese comes in different varieties, mainly sheep’s milk and cow’s milk. Sheep’s milk feta has a tangier, more intense flavor, while cow’s milk feta is milder. Choose the one you prefer based on your taste.
Ricotta Cheese: If you’re looking for a lower-fat alternative, you can use whipped cottage cheese in place of ricotta. Keep in mind that it might have a slightly different texture, but it will still add creaminess to the filling.
Olive Oil: I highly recommend using extra virgin olive oil for the best flavor. It adds a richness that complements the other Mediterranean ingredients.
Spices: Feel free to adjust the spice blend to your liking. Other Mediterranean herbs like thyme or rosemary would also be delicious additions.
How to Make Stuffed Chicken Breast with Spinach & Feta
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). This ensures the chicken cooks evenly.
Step 2: Prepare the Chicken Breasts
Pat the chicken dry with a paper towel. This is crucial because it helps the chicken brown nicely in the skillet later on.
Make a horizontal slit in the thickest part of the chicken breast to create a pocket, being careful not to cut all the way through. Creating a good pocket is essential to hold the filling without it leaking out during cooking.
Step 3: Season the Chicken
In a small bowl, combine the paprika, oregano, garlic powder, onion powder, salt, and pepper. This aromatic blend will give the chicken a wonderful savory flavor.
Season the chicken breast with the seasoning, using your hands to rub it on both sides. Make sure every part of the chicken is coated evenly for maximum flavor.
Step 3.5: Marinate the Chicken
Cover the chicken breasts in Greek yogurt, lemon juice and honey mixture. Let marinate for 30 minutes (minimum).
Step 4: Make the Filling
In a small bowl, combine the thawed and squeezed spinach, feta cheese, ricotta cheese, scallions, garlic, and dill. Mix well until everything is evenly distributed.
Step 5: Stuff the Chicken
Stuff the spinach and feta mixture evenly inside each chicken breast pocket. Don’t overfill! Then, use a couple of toothpicks to close each pocket. The toothpicks are essential to keep the filling from spilling out while cooking.
Step 6: Sear the Chicken
Heat a large oven-safe skillet or cast iron skillet over medium-high heat. Add the olive oil, then carefully place the stuffed chicken breasts in the skillet.
Sear the chicken until lightly golden brown, about 3-4 minutes per side. Listen for that satisfying sizzle as the chicken hits the hot pan, and watch as it develops a beautiful golden crust.
Step 7: Bake the Chicken
Transfer the skillet to the preheated oven uncovered and bake until the chicken is cooked through, about 15-18 minutes. The best way to check for doneness is to use an instant-read thermometer. It should register 165°F (74°C) in the thickest part of the chicken.
Step 8: Broil (Optional)
For an extra touch of browning, broil the chicken for an additional 1-2 minutes, watching carefully to prevent burning. This will give the skin a lovely, crispy finish.
Air Fryer Stuffed Chicken
Craving that crispy, golden-brown goodness but want a quicker cooking method? I often adapt this recipe for the air fryer, and it turns out amazing!
Instructions: Preheat your air fryer to 375°F (190°C). Place the stuffed chicken breasts in the air fryer basket, ensuring they aren’t overcrowded. Cook for about 12-15 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Benefits: Air frying offers a faster cooking time and a crispier exterior compared to baking. Plus, it requires less oil, making it a slightly healthier option.
Tips for Even Cooking: Make sure to space the chicken breasts evenly in the air fryer basket to allow for proper air circulation. If your air fryer is small, you may need to cook them in batches.
Pro Tips & Troubleshooting
Pro Tips:
- Don’t overfill the chicken breasts. Too much filling can cause the chicken to burst and the filling to leak out.
- Pound the chicken breasts to ensure even thickness. This helps them cook more evenly.
- Use an instant-read thermometer to check for doneness. This is the most accurate way to ensure the chicken is cooked through (165°F). You can read more about using food thermometers on the Food Safety and Inspection Service website.
- Ensure the spinach is well-drained to prevent a soggy filling. Excess moisture will ruin the texture.
- Marinate the chicken for the best flavor and tenderness. The Greek yogurt marinade really makes a difference!
Common Mistakes to Avoid:
- Overcooking the chicken. This leads to dryness. Use a thermometer and keep a close eye on the cooking time.
- Not searing the chicken properly. Searing adds flavor and a beautiful golden color.
- Using too much filling. This causes leakage and uneven cooking.
- Cutting the chicken breast all the way through when creating the pocket. This leads to filling spillage.
Serving & Storage
Serving Ideas:
This stuffed chicken breast is incredibly versatile and pairs well with a variety of side dishes.
- Roasted Vegetables: Asparagus, broccoli, or Brussels sprouts are all excellent choices.
- Rice Pilaf: A light and fluffy rice pilaf complements the richness of the chicken.
- Couscous: For a Mediterranean twist, serve with couscous.
- Salad: A fresh garden salad or a Greek salad adds a refreshing element.
Consider serving with a light white wine like Sauvignon Blanc or Pinot Grigio. A squeeze of fresh lemon juice and a sprinkle of fresh herbs like parsley or dill also make a beautiful garnish.
Storage and Make-Ahead:
Fridge: Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3-4 days.
Freezer: You can freeze stuffed chicken either before or after cooking. To freeze, wrap each breast tightly in plastic wrap and then place them in a freezer-safe bag or container. Frozen stuffed chicken can be stored for up to 2-3 months. Thaw completely in the refrigerator before cooking or reheating.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave on medium power in 30-second intervals.
Conclusion
This Stuffed Chicken Breast with Spinach and Feta is a delicious, impressive, and relatively easy-to-make dish that’s perfect for any occasion. The Greek yogurt marinade adds a unique twist, ensuring the chicken is tender and full of flavor. Feel free to experiment with different cheeses or herbs to create your own unique variation.
I encourage you to try this recipe and share your creations with me! Speaking of sharing, be sure to try this spiced chocolate and cardamom dessert for your next special occasion. Happy cooking!
FAQ
How do I keep the filling from falling out?
Don’t overfill the chicken, and use toothpicks to secure the pocket.
How long does it take to cook stuffed chicken breast?
Approximately 15-18 minutes in the oven after searing, but cooking times may vary depending on the thickness of the chicken.
How do I know when the chicken is done?
Use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C).
Can I make this ahead of time?
Yes, you can assemble the stuffed chicken ahead of time and store it in the refrigerator for up to 24 hours before cooking.
Can I use fresh spinach instead of frozen?
Yes, but make sure to cook it and squeeze out as much moisture as possible before using it in the filling.
What sides go well with stuffed chicken breast?
Roasted vegetables, rice pilaf, and a fresh salad are all excellent choices. For a filling side, consider this creamy vegan potato soup!
Can I freeze stuffed chicken breast?
Yes, wrap tightly and freeze for up to 2-3 months. Thaw completely before cooking.
Juicy Stuffed Chicken Breast with Spinach & Feta
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). This ensures the chicken cooks evenly.
- Pat the chicken dry with a paper towel. This is crucial because it helps the chicken brown nicely in the skillet later on.
- Make a horizontal slit in the thickest part of the chicken breast to create a pocket, being careful not to cut all the way through. Creating a good pocket is essential to hold the filling without it leaking out during cooking.
- In a small bowl, combine the paprika, oregano, garlic powder, onion powder, salt, and pepper. This aromatic blend will give the chicken a wonderful savory flavor.
- Season the chicken breast with the seasoning, using your hands to rub it on both sides. Make sure every part of the chicken is coated evenly for maximum flavor.
- Cover the chicken breasts in Greek yogurt, lemon juice and honey mixture. Let marinate for 30 minutes (minimum).
- In a small bowl, combine the thawed and squeezed spinach, feta cheese, ricotta cheese, scallions, garlic, and dill. Mix well until everything is evenly distributed.
- Stuff the spinach and feta mixture evenly inside each chicken breast pocket. Don't overfill! Then, use a couple of toothpicks to close each pocket. The toothpicks are essential to keep the filling from spilling out while cooking.
- Heat a large oven-safe skillet or cast iron skillet over medium-high heat. Add the olive oil, then carefully place the stuffed chicken breasts in the skillet.
- Sear the chicken until lightly golden brown, about 3-4 minutes per side. Listen for that satisfying sizzle as the chicken hits the hot pan, and watch as it develops a beautiful golden crust.
- Transfer the skillet to the preheated oven uncovered and bake until the chicken is cooked through, about 15-18 minutes. The best way to check for doneness is to use an instant-read thermometer. It should register 165°F (74°C) in the thickest part of the chicken.
- For an extra touch of browning, broil the chicken for an additional 1-2 minutes, watching carefully to prevent burning. This will give the skin a lovely, crispy finish.
Notes
Lia Monet is a food blogger, recipe developer, and the founder of EasyAsMeals, a food blog focused on easy recipes, quick dinners, and everyday home cooking. She creates tested, family-friendly recipes using simple ingredients to help busy families cook affordable and delicious meals at home.
