Why Make This Recipe
Spinach Feta Stuffed Chicken is a delicious and healthy dish that brings together the goodness of spinach and the rich flavors of feta cheese. It’s perfect for a family dinner or when you want to impress guests. This recipe is not only satisfying but also easy to prepare, making it a great option for busy weeknights. Plus, it’s a wonderful way to sneak some greens into your meal!
How to Make Spinach Feta Stuffed Chicken
Ingredients
- 4 6-ounce boneless skinless chicken breasts
- 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 and squeezed dry
- ½ cup crumbled feta cheese
- ¼ cup ricotta cheese
- 2 tablespoons scallions, chopped
- 2 garlic cloves, minced
- ½ teaspoon dried dill
Directions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with a paper towel.
- Make a horizontal slit in the thickest part of each chicken breast to create a pocket, but do not cut all the way through.
- In a small bowl, mix together the paprika, oregano, garlic powder, onion powder, salt, and pepper.
- Season the chicken breasts with the spice mix, rubbing it on both sides.
- In another bowl, combine the spinach, feta cheese, ricotta cheese, scallions, garlic, and dill.
- Stuff this mixture evenly inside the chicken breasts and close the pockets with toothpicks.
- Heat a large oven-safe skillet over medium-high heat and add olive oil.
- Sear the stuffed chicken until golden brown, about 3-4 minutes on each side.
- Transfer the skillet to the oven and bake uncovered for 15-18 minutes, until the chicken is cooked through.
- If needed, broil for an additional 1-2 minutes to brown the skin.
- Leftovers can be stored in the fridge for up to 4 days and reheated in the oven at 350°F (180°C).
How to Serve Spinach Feta Stuffed Chicken
Serve Spinach Feta Stuffed Chicken hot from the oven. It pairs well with a fresh salad or steamed vegetables for a complete meal. You can also serve it with rice, quinoa, or mashed potatoes to soak up the delicious juices.
How to Store Spinach Feta Stuffed Chicken
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in the oven at 350°F (180°C) until warmed through. This will help keep the chicken moist.
Tips to Make Spinach Feta Stuffed Chicken
- Make sure to squeeze out as much moisture as possible from the spinach to prevent the filling from being too wet.
- Feel free to experiment with different herbs or cheese varieties to match your taste preferences.
- Always let the stuffed chicken rest for a few minutes after baking to help retain its juices.
Variation
You can substitute the spinach with other greens like kale or Swiss chard. If you want a different flavor, try adding sun-dried tomatoes or olives to the filling.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just sauté it briefly until it’s wilted, then squeeze out the excess moisture.
2. What should I serve with Spinach Feta Stuffed Chicken?
It goes well with a side salad, roasted vegetables, rice, or pasta.
3. Can this recipe be made ahead of time?
Yes, you can prepare the chicken and stuff it a few hours in advance. Just store it in the fridge until you’re ready to cook.
Spinach Feta Stuffed Chicken
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with a paper towel.
- Make a horizontal slit in the thickest part of each chicken breast to create a pocket, but do not cut all the way through.
- In a small bowl, mix together the paprika, oregano, garlic powder, onion powder, salt, and pepper.
- Season the chicken breasts with the spice mix, rubbing it on both sides.
- In another bowl, combine the spinach, feta cheese, ricotta cheese, scallions, garlic, and dill.
- Stuff this mixture evenly inside the chicken breasts and close the pockets with toothpicks.
- Heat a large oven-safe skillet over medium-high heat and add olive oil.
- Sear the stuffed chicken until golden brown, about 3-4 minutes on each side.
- Transfer the skillet to the oven and bake uncovered for 15-18 minutes, until the chicken is cooked through.
- If needed, broil for an additional 1-2 minutes to brown the skin.