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To make delicious spinach stuffed chicken breasts, gather these items: - 4 boneless, skinless chicken breasts - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1/4 cup cream cheese, softened - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes (optional) - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon dried oregano - 1 lemon, zest and juice If you need to swap ingredients, here are some ideas: - Use goat cheese instead of feta for a creamier taste. - Swap cream cheese with ricotta for a lighter filling. - If you don't have fresh spinach, use frozen spinach, but drain it well. - You can replace red pepper flakes with black pepper for less heat. - Try using fresh herbs like parsley or basil instead of oregano for a different flavor. You will need a few simple tools for this recipe: - A sharp knife for slicing the chicken. - A cutting board for safe prep. - A mixing bowl for the filling. - A large oven-safe skillet for cooking and baking. - Toothpicks to secure the chicken if needed. These tools and ingredients will help you create a tasty meal that impresses everyone. Enjoy the process! {{ingredient_image_1}} To start, you will need to gather your ingredients. You need: - 4 boneless, skinless chicken breasts - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 1/4 cup cream cheese, softened - 2 cloves garlic, minced - 1/2 teaspoon red pepper flakes (optional) - 1 tablespoon olive oil - Salt and pepper to taste - 1 teaspoon dried oregano - 1 lemon, zest and juice First, preheat your oven to 375°F (190°C). This step helps the chicken cook evenly. Next, grab a medium bowl. In this bowl, mix together the chopped spinach, feta cheese, cream cheese, minced garlic, optional red pepper flakes, oregano, lemon zest, and lemon juice. Make sure to season with salt and pepper to taste. This mixture is rich in flavor and will make your chicken shine. Now, take each chicken breast. Use a sharp knife to cut a pocket into the thickest part. Be careful not to cut all the way through. You want to hold the filling inside. Once your chicken is prepared, it's time to stuff it. Take your spinach and feta mixture. Fill each chicken breast pocket generously. If needed, use toothpicks to close the openings. This keeps the filling secure while cooking. Next, heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper. Sear each side of the chicken for about 4-5 minutes. Look for a nice golden-brown color; this adds flavor. After searing, transfer the skillet to your preheated oven. Bake the chicken for 20-25 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). This ensures it’s fully cooked and safe to eat. When the chicken is done, remove it from the oven. Let it rest for a few minutes before serving. This resting time allows the juices to settle, making the chicken juicy and tender. For a beautiful presentation, serve the stuffed chicken breasts on a bed of sautéed vegetables or next to roasted potatoes. A drizzle of extra lemon juice adds brightness. Garnish with fresh herbs for a pop of color. Enjoy your meal! To keep your chicken moist, sear it well before baking. Use medium-high heat and a bit of olive oil. This gives the chicken a nice brown crust. Make sure to bake it just until it hits 165°F (75°C). Letting it rest after cooking helps lock in moisture. Add fresh herbs for more taste. Basil or parsley works great. A squeeze of fresh lemon juice before serving brightens up the dish. You could also try different cheeses. Goat cheese or mozzarella can give a new twist to the filling. For a beautiful plate, serve the chicken on a bed of sautéed veggies. Roasted potatoes also make a nice side. Drizzle with extra lemon juice to add shine. Fresh herbs on top add a pop of color and make your meal look gourmet. Pro Tips Don’t Overstuff: Ensure you don’t overfill the chicken breasts to avoid the filling spilling out during cooking. Use Fresh Ingredients: Fresh spinach and high-quality feta will enhance the flavor of the stuffing. Let it Rest: Allow the chicken to rest after cooking to let the juices redistribute for a more tender bite. Experiment with Herbs: Feel free to add other herbs like basil or thyme to the stuffing for a unique twist. {{image_2}} If you want to change the taste, try different cheeses. Cream cheese gives a rich feel. You can swap it with ricotta for a creamier texture. Goat cheese adds a tangy flavor that many love. Mozzarella melts well and makes the chicken gooey. Each cheese brings its own charm. You can mix in some veggies for extra crunch. Bell peppers add sweetness and color. Mushrooms give a nice umami flavor. Chopped artichokes bring a Mediterranean twist. Even sun-dried tomatoes can add a burst of flavor. Just make sure to chop them small so they fit well in the pocket. Baking is great, but you can grill the chicken too. Grilling gives a smoky flavor that is hard to beat. If you prefer a quicker method, try pan-frying. This way, you can cook the chicken faster. You can also use an air fryer for crispy skin without extra oil. Each method offers a tasty twist on the classic dish. Store leftover spinach stuffed chicken breasts in an airtight container. This keeps them fresh. Place the container in the fridge. They will stay good for 3 to 4 days. Make sure to cool the chicken down before sealing. This prevents moisture build-up. You can freeze spinach stuffed chicken breasts for later use. Wrap each chicken breast in plastic wrap. Then, place them in a freezer-safe bag. Be sure to remove as much air as possible. They can last up to 3 months in the freezer. When you are ready, thaw them in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until warm. You can also use a microwave. Heat on medium power for about 2-3 minutes. Make sure to check the middle is hot. Enjoy your tasty chicken! You can tell when chicken is done by checking the internal temperature. Use a meat thermometer. The chicken should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white and juices should run clear. Avoid pink meat inside. Let the chicken rest for a few minutes before serving. This helps the juices stay inside. Yes, you can use frozen spinach. Just make sure to thaw and drain it well. Squeeze out excess water. This keeps the filling from getting too watery. Frozen spinach is a great time saver. It’s also nutritious and easy to find. You can serve many things with this dish. Here are some ideas: - Sautéed vegetables like zucchini or bell peppers - Roasted potatoes for a hearty side - A fresh salad with lemon vinaigrette - Rice or quinoa for a filling option - Garlic bread for extra flavor Feel free to mix and match your sides! This blog post covered how to make delicious spinach stuffed chicken breasts. We looked at the needed ingredients, tools, and easy steps for cooking. I shared tips to keep the chicken moist and to boost the flavor. You learned about variations and how to store leftovers effectively. In closing, I hope these ideas make your cooking fun and tasty. Enjoy creating your meal with confidence!

Spinach & Feta Stuffed Chicken Breasts

Delicious chicken breasts stuffed with a flavorful mixture of spinach and feta cheese.
Print Recipe Pin Recipe
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
  • 0.25 cup cream cheese, softened
  • 2 cloves garlic, minced
  • 0.5 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 teaspoon dried oregano
  • 1 piece lemon, zest and juice

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium bowl, mix together the chopped spinach, feta cheese, cream cheese, minced garlic, red pepper flakes (if using), oregano, lemon zest, and lemon juice. Season the mixture with salt and pepper to taste.
  • Carefully slice a pocket into each chicken breast by cutting horizontally through the thickest part, making sure not to cut all the way through.
  • Stuff each chicken breast with the spinach and feta mixture, ensuring it's well-filled. Use toothpicks to secure the openings if necessary.
  • Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them in the skillet for about 4-5 minutes on each side, until golden brown.
  • Once the chicken is seared, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
  • Remove the chicken from the oven and let it rest for a few minutes before serving.

Notes

Serve the stuffed chicken breasts on a bed of sautéed vegetables or alongside roasted potatoes. Drizzle with a bit of extra lemon juice for brightness and garnish with fresh herbs for added color.
Keyword chicken, feta, spinach, stuffed