Go Back
Stuffed Chicken Breast

Spinach Feta Stuffed Chicken Breasts Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 4 oz cream cheese, softened
  • 4 oz crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • Salt and pepper
  • 2 tbsp olive oil

Method
 

  1. In a bowl, combine cream cheese, feta, garlic, lemon zest, spinach, salt, and pepper. Mix until well blended.
  2. Pat chicken dry. Cut a deep horizontal pocket in each breast, leaving the back edge intact. Season the outside with salt and pepper.
  3. Stuff each pocket with about 2-3 tablespoons of filling. Secure with toothpicks if needed. Sear in olive oil in an oven-safe skillet over medium-high heat for 3 minutes per side, until golden.
  4. Transfer skillet to a 375°F (190°C) oven and bake for 15-20 minutes, until internal temperature reaches 165°F (74°C). Let rest 5 minutes.
  5. Remove toothpicks, slice crosswise, and spoon pan juices over the slices. Serve hot.

Notes

Let the chicken rest 5 minutes before slicing. The filling can be prepared a day ahead; bring to room temperature before stuffing. Use toothpicks to secure any pockets that don’t stay closed naturally.