If you're looking to elevate your dinner game, this Stuffed Chicken Breast with Spinach and Feta is a winner. With its savory filling and juicy, golden-brown exterior, it's a dish that impresses without requiring hours in the kitchen.
Each component of this recipe plays a key role in building flavor and texture. Starting with the main star, boneless, skinless chicken breasts serve as the perfect canvas for our stuffing. The fresh spinach adds a vibrant color and a dose of nutrients, wilting down beautifully as it cooks. Feta cheese, with its tangy, creamy profile, balances the sweetness of sun-dried tomatoes, which also bring a lovely chewiness. Olive oil is our trusty cooking fat, helping to sauté the garlic and sear the chicken to perfection. Speaking of which, garlic infuses the dish with its bold aroma, while dried oregano lends a warm, earthy note. Finally, a splash of chicken broth keeps the chicken moist as it bakes.
This stuffed chicken pairs beautifully with a side of roasted vegetables or a fresh Greek salad. For a heartier meal, you can serve it alongside some couscous or quinoa, which will soak up the juices from the chicken broth.
Start by preheating your oven to 375°F (190°C). This will ensure it's hot and ready once your chicken is prepared. In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic until it's fragrant—about a minute. You don’t want it to brown, just release its wonderful aroma.
Next, toss in your chopped spinach. Stir it around for a couple of minutes until it wilts down nicely. Once it's cooked, remove the skillet from the heat and mix in the crumbled feta, sun-dried tomatoes, dried oregano, salt, and pepper. This will be your flavorful filling.
Now, take your chicken breasts and, with a sharp knife, carefully cut a pocket into each one. Be mindful not to cut all the way through. Stuff each pocket with your spinach and feta mixture. If you're worried about the filling spilling out, feel free to secure the edges with toothpicks.
In the same skillet, add another tablespoon of olive oil and heat it over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until they develop a lovely golden crust.
Transfer the seared chicken to a baking dish, pour in the chicken broth around the chicken (not on top, you don’t want to wash away that nice sear), and bake it in your preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the middle.
Once done, let the chicken rest for a few minutes. This helps the juices redistribute throughout the meat, keeping it moist and delicious. Now it’s ready to serve!
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