Spinach Feta Stuffed Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
354 kcal
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Course
Main Course
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Cuisine
American
Spinach Feta Stuffed Chicken
Description
The Spinach Feta Stuffed Chicken recipe uses boneless, skinless chicken breasts slit to create pockets that are filled with a blend of thawed and dried spinach, crumbled feta cheese, ricotta, chopped scallions, minced garlic, and dried dill. The chicken breasts are seasoned with a mix of paprika, oregano, garlic powder, onion powder, salt, and black pepper. After stuffing and securing with toothpicks, they are seared in olive oil over medium-high heat to develop a golden brown exterior. Baking in the oven finishes the cooking, ensuring the chicken stays moist while the filling melts slightly and blends flavors. Broiling briefly at the end can add additional browning. The seasoning balances the rich cheese filling with aromatic herbs and spices. This dish makes a substantial main course suitable for a dinner.
Ingredients
- 4 ounce chicken breast boneless, skinless
- 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
For the filling
- 5 ounces spinach thawed squeezed dry, frozen, chopped
- ½ cup feta cheese crumbled
- ¼ cup ricotta cheese
- 2 tablespoons scallions chopped
- 2 garlic minced, cloves
- ½ teaspoon dill dried
Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
- In a small bowl, combine the paprika, oregano, garlic powder, onion powder, salt and pepper. Season the chicken breast with the seasoning and use your hands to rub the seasoning on both sides of the chicken.
- In a small bowl, combine the spinach, feta cheese, ricotta cheese, scallions, garlic and dill. Stuff the mixture evenly inside the chicken breast, then use a couple toothpicks to close each pocket.
- Heat a large oven-safe skillet or cast iron skillet over medium-high heat. Add the olive oil, then add the stuffed chicken and sear until lightly golden brown, about 3-4 minutes per side.
- Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes. Broil for an additional 1-2 minutes if needed to brown the skin.
Notes
- For even cooking, pound chicken breasts to uniform thickness before stuffing.
- Use an instant-read thermometer to ensure the chicken reaches 165ºF internally for safety.
- Leftover stuffed chicken can be refrigerated for up to 4 days and reheated in the oven at 350ºF.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 42g | 84% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 133mg | 44% |
| Sodium | 739mg | 31% |
| Potassium | 840mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 4893IU | 98% |
| Vitamin C | 5mg | 6% |
| Calcium | 198mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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