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Spinach Feta Stuffed Chicken

A delicious and healthy dish combining spinach and feta cheese, perfect for family dinners and impressing guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces 6-ounce boneless skinless chicken breasts Make a pocket in each breast for stuffing.
  • 5 ounces frozen chopped spinach, thawed and squeezed dry Squeeze out moisture to prevent a watery filling.
  • ½ cup crumbled feta cheese Adds richness and flavor.
  • ¼ cup ricotta cheese For creaminess in the filling.
  • 2 tablespoons scallions, chopped For freshness.
  • 2 cloves garlic, minced Enhances flavor.
Spices and Seasonings
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried dill
Cooking Ingredients
  • 2 tablespoons olive oil For searing the chicken.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken dry with a paper towel.
  3. Make a horizontal slit in the thickest part of each chicken breast to create a pocket, but do not cut all the way through.
Seasoning
  1. In a small bowl, mix together the paprika, oregano, garlic powder, onion powder, salt, and pepper.
  2. Season the chicken breasts with the spice mix, rubbing it on both sides.
Filling
  1. In another bowl, combine the spinach, feta cheese, ricotta cheese, scallions, garlic, and dill.
  2. Stuff this mixture evenly inside the chicken breasts and close the pockets with toothpicks.
Cooking
  1. Heat a large oven-safe skillet over medium-high heat and add olive oil.
  2. Sear the stuffed chicken until golden brown, about 3-4 minutes on each side.
  3. Transfer the skillet to the oven and bake uncovered for 15-18 minutes, until the chicken is cooked through.
  4. If needed, broil for an additional 1-2 minutes to brown the skin.

Notes

Leftovers can be stored in the fridge for up to 4 days and reheated in the oven at 350°F (180°C) to maintain moisture. Feel free to experiment with different herbs or cheese varieties.