Spinach Feta Stuffed Chicken

$- 4 boneless, skinless chicken breasts - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1/2 cup cream cheese, softened - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon lemon zest - Salt and pepper to taste - 1/2 cup breadcrumbs (optional for crust) For the feta cheese, I like to use the brand Dodoni. Their feta has great flavor. If you cannot find it, any good-quality feta will work. For olive oil, I recommend extra virgin olive oil for the best taste. Brands like Colavita or California Olive Ranch are great choices. If you want a creamier filling, try using mascarpone instead of cream cheese. Using fresh ingredients makes a big difference. Fresh spinach adds a bright flavor and vibrant color. It wilts well and blends nicely with the cheese. Fresh garlic gives a strong taste that dried garlic cannot match. Fresh lemon zest will bring a burst of citrus that elevates the dish. Always choose the best quality ingredients for a tasty meal. It shows in the final dish and makes cooking more enjoyable. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is key for even cooking. While the oven heats, gather your ingredients. You will need chicken breasts, fresh spinach, feta cheese, cream cheese, garlic, olive oil, dried oregano, lemon zest, salt, and pepper. In a skillet, heat one tablespoon of olive oil over medium heat. Add two minced garlic cloves. Sauté until fragrant, about one minute. Then, add two cups of chopped spinach. Stir and cook until the spinach wilts, which takes about two to three minutes. Once cooked, remove from heat and let it cool slightly. In a mixing bowl, combine the cooked spinach with one cup of crumbled feta cheese, half a cup of softened cream cheese, one teaspoon of dried oregano, and one teaspoon of lemon zest. Season with salt and pepper to taste. Mix everything well until it is fully blended. Take four boneless, skinless chicken breasts. With a sharp knife, create a pocket in each breast. Slice them horizontally, but be careful not to cut all the way through. Generously stuff each chicken breast with the spinach and feta mixture. If you like, use toothpicks to secure the opening. If you want a crunchy topping, sprinkle half a cup of breadcrumbs over each stuffed chicken breast. Next, place the stuffed chicken breasts in a lightly greased baking dish. Bake in the preheated oven for 25 to 30 minutes. Check that the chicken is cooked through. It should reach an internal temperature of 165°F (75°C) and the juices should run clear. Once done, let the chicken rest for about five minutes before serving. To keep your chicken juicy, start with fresh breasts. Choose thick pieces for better stuffing. Brining them in saltwater for 15-30 minutes adds moisture. Use a meat thermometer to check doneness. The chicken should reach 165°F (75°C). Let it rest for five minutes before serving. This helps the juices settle. To stop the filling from leaking, make a deep pocket without cutting through. Stuff each chicken breast tightly but do not overfill. Secure the opening with toothpicks if needed. You can also wrap the chicken in bacon for extra flavor and a tight seal. Use a sharp knife to cut the pockets easily. A sturdy cutting board keeps things safe. A mixing bowl helps you combine the filling well. For baking, a greased dish is key. If you want crispy chicken, use a baking sheet with parchment paper. This makes cleanup easy. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality feta cheese will greatly enhance the flavor of your dish, making it more vibrant and delicious. Secure the Filling: If you're worried about the filling leaking out during baking, use toothpicks to secure the openings of the chicken breasts. Add Extra Flavor: For a more complex flavor profile, consider adding herbs like thyme or basil into the filling mixture. Check Doneness: Always use a meat thermometer to ensure your chicken is cooked to the safe internal temperature of 165°F (75°C). {{image_2}} You can mix up the filling in many ways. Try adding sun-dried tomatoes for a tangy bite. You can also use goat cheese instead of feta for a creamier texture. If you like a bit of heat, add some red pepper flakes or jalapeños. You can swap spinach with kale or Swiss chard for a different green. If you prefer a meatier filling, add cooked chicken or sausage to the mix. This dish is easy to adjust for different diets. For a gluten-free option, skip the breadcrumbs or use gluten-free ones. You can make it low-fat by using reduced-fat cream cheese and skipping the breadcrumbs. For a dairy-free version, try using cashew cream instead of cream cheese. Just remember to check the labels for hidden gluten or dairy in your ingredients. Serve your stuffed chicken with a side of rice or quinoa. It pairs well with roasted vegetables like carrots and zucchini. You can top it with a light lemon sauce or a yogurt-based tzatziki for extra flavor. A fresh salad with a simple vinaigrette makes a great side too. Don’t forget to garnish with fresh herbs to brighten the plate! After enjoying your spinach feta stuffed chicken, let it cool down. Place the chicken in an airtight container. Store it in the fridge for up to three days. This keeps the chicken juicy and the flavors fresh. To reheat, preheat your oven to 350°F (175°C). Place the stuffed chicken in an oven-safe dish. Cover it with foil to prevent drying out. Heat for about 15-20 minutes or until warm. You can also use a microwave. Heat on medium for 2-3 minutes, checking often. If you want to store the chicken longer, freezing is a great option. Wrap each stuffed chicken breast tightly in plastic wrap. Place them in a freezer-safe bag or container. Label with the date. They can stay frozen for up to three months. To cook, thaw in the fridge overnight before reheating. Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Remove excess water to avoid a soggy filling. Frozen spinach can work great in a pinch. It saves time, and the taste will still shine through! The chicken is done when it reaches 165°F (75°C) inside. You can use a meat thermometer to check the temperature. If you don’t have one, look for clear juices when you cut into it. No pink should show. Absolutely! You can prepare the stuffed chicken a day ahead. Just follow the steps up to stuffing the chicken. Cover and store it in the fridge. When you’re ready to cook, bake it straight from the fridge. It might need a few extra minutes in the oven. Pair this dish with rice or sautéed veggies. A fresh salad or roasted potatoes also works well. You can even serve it with a light lemon sauce for extra flavor. These sides will balance the rich filling and make a complete meal. This blog post covered key steps for making tasty stuffed chicken. We started with fresh ingredients and the best brands to use. Then, I shared step-by-step instructions, tips for juicy chicken, and ways to prevent leaks. Variations include add-ins and dietary changes. I also gave storage info to keep your meal fresh. In closing, enjoy the process and make this dish your own. Happy cooking!$

Spinach Feta Stuffed Chicken

Juicy chicken breasts stuffed with a flavorful mixture of spinach, feta, and cream cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
0.5 cup cream cheese, softened
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon lemon zest
to taste salt and pepper
0.5 cup breadcrumbs (optional for crust)

Instructions

Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute.
Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the sautéed spinach, feta cheese, cream cheese, dried oregano, lemon zest, salt, and pepper. Mix until well blended.
With a sharp knife, create a pocket in each chicken breast by slicing them horizontally, taking care not to cut all the way through.
Generously stuff each chicken breast with the spinach and feta mixture. If desired, secure the opening with toothpicks to hold the filling inside.
If using breadcrumbs, sprinkle a thin layer over each stuffed chicken breast for an extra crunch.
Place the stuffed chicken breasts in a lightly greased baking dish.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear (internal temperature should reach 165°F or 75°C).
Once done, allow the chicken to rest for about 5 minutes before serving.

Notes

Serve on a bed of rice or sautéed vegetables, garnished with fresh herbs.

Keyword chicken, dinner, feta, spinach, stuffed chicken