Spinach and Feta Stuffed Chicken Breast Recipe

This Spinach and Feta Stuffed Chicken recipe offers a flavorful way to transform a simple chicken breast into a nutrient-packed meal. The combination of tender chicken, a creamy spinach-feta filling, and aromatic herbs creates a dish that’s perfect for weeknights or special occasions. Whether you’re looking for a high-protein dinner or a creative way to serve chicken, this recipe delivers a balanced, delicious, and visually appealing meal. Pair it with roasted vegetables or your favorite side dish for a complete dining experience that’s sure to impress.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (6 ounces each)
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

For the Filling:

• 5 ounces frozen chopped spinach, thawed and thoroughly squeezed dry
• ½ cup crumbled feta cheese
• ¼ cup ricotta cheese
• 2 tablespoons scallions, finely chopped
• 2 garlic cloves, minced
• ½ teaspoon dried dill

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Instructions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the Chicken:
   Pat the chicken breasts dry with a paper towel. Using a sharp knife, create a horizontal slit in the thickest part of each chicken breast to form a pocket, being careful not to cut through completely.
3. Season the Chicken:
   In a small bowl, mix the paprika, oregano, garlic powder, onion powder, salt, and black pepper. Rub the seasoning mixture evenly over both sides of each chicken breast.
4. Make the Filling:
   In another bowl, combine the spinach, feta cheese, ricotta cheese, scallions, minced garlic, and dill. Stir until the mixture is well combined.
5. Stuff the Chicken:
   Divide the filling evenly among the chicken breasts, carefully stuffing it into the pockets. Secure the openings with toothpicks to prevent the filling from spilling out during cooking.
6. Sear the Chicken:
   Heat a large oven-safe skillet (such as a cast-iron skillet) over medium-high heat. Add the olive oil. Once hot, add the stuffed chicken breasts and sear until golden brown, about 3-4 minutes per side.
7. Bake:
   Transfer the skillet to the preheated oven and bake uncovered for 15-18 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
8. Broil for Extra Color:
   If desired, broil for 1-2 minutes to achieve a beautifully browned crust. Remove toothpicks before serving.

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Why You’ll Love This Recipe

• Combines tender, juicy chicken with a flavorful spinach and cheese filling.
• Perfect for a quick yet impressive dinner.
• A balanced meal that’s high in protein and nutrients.

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Tips

• Prevent Overcooking: Use a meat thermometer to ensure the chicken reaches the ideal internal temperature of 165°F.
• Dry Spinach Thoroughly: Excess moisture in the spinach can make the filling watery.
• Secure Tightly: Ensure the filling stays in place by securing the pocket with toothpicks.

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Variations and Substitutions

• Cheese Options: Replace feta or ricotta with goat cheese or cream cheese for a different flavor profile.
• Greens: Substitute spinach with kale or Swiss chard.
• Seasoning: Add crushed red pepper flakes for a spicy kick.

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FAQs

Can I use fresh spinach instead of frozen?
Yes, sauté fresh spinach until wilted, then squeeze out excess moisture before mixing.

What skillet should I use?
An oven-safe skillet, like cast iron, is ideal for both searing and baking.

Can I prepare this ahead of time?
Yes, assemble the stuffed chicken up to one day in advance and refrigerate until ready to cook.

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Serving and Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pair with mashed potatoes, quinoa, or rice for a complete meal.
• Garnish with lemon wedges or fresh herbs like parsley or dill for extra freshness.