Easy Spinach And Feta Stuffed Chicken Breasts

Closeup of cooked spinach feta stuffed chicken breasts in a blue cast iron pan with pan juices and on a pale blue background with a red and white checked tea towel in the background.

5 from 1 vote

Easy Spinach And Feta Stuffed Chicken Breasts

This 30-minute spinach and feta stuffed chicken makes the most delicious easy midweek meal. But it might surprise you that it can also be perfect for a special occasion such as Thanksgiving or Christmas. Stuffed with a very simple spinach, feta and sundried tomato stuffing that you don't have to pre-cook or even chop, the chicken is moist and juicy. The light and simple butter lemon sauce is optional, but I don't recommend skipping it. You could call this a 'Cheat's roast chicken dinner'!

Prep Time10

Cook Time15

Total Time25

Course: easy main meal

Cuisine: American, Greek / Mediterranean

Diet: Gluten Free

Servings:

Author: Helen Schofield

Equipment

Ingredients

2 cups baby spinach washed
3.5 ounces feta cheese crumbled (about ¾ cup)
¼ cup sundried tomatoes (strips or chopped for ease)
2 teaspoons dried oregano (or replace with dried basil or mixed Italian herbs)
4 chicken breasts skinless boneless (small to medium-sized, if very large consider cutting in half either lengthwise or widthwise)
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil for pan frying

For the simple sauce (optional)

1 cup chicken broth or stock (good quality)
1 lemon juice only
2 tablespoons unsalted butter

cups/ounces - grams/ml

Instructions

Add the baby spinach, crumbled feta, sundried tomatoes and dried oregano to a medium bowl and mix well.
2 cups baby spinach, 3.5 ounces feta cheese, ¼ cup sundried tomatoes, 2 teaspoons dried oregano
Slice a deep pocket into the slightly thicker edge of each chicken breast (be careful not to cut all the way through).
4 chicken breasts
Stuff each pocket with as much of the spinach and feta mixture as you can (push it all the way in). Then sprinkle each side of the chicken with the salt and pepper.
½ teaspoon salt, ¼ teaspoon pepper
Heat up the olive oil on a medium high heat in a large cast iron pan or skillet with a lid. When it’s hot, put the chicken in. If you have one, cover with a splatter screen. Let the chicken cook without moving it for about 5 minutes.
3 tablespoons olive oil
Now use kitchen tongs to turn the chicken over and cook for about another 5 minutes without moving it. Then turn the heat down slightly, put a lid on the pan and cook for a few minutes longer until the chicken is cooked through. Use a meat thermometer to check the internal temperature in the thickest part of the meat. It should be at least 165F/75C.
Transfer the chicken to a dish and keep warm, leaving any juices in the pan. Then add the chicken broth/stock to the pan, scraping any sticky bits from the pan into it. Then stir in the lemon juice, butter and any resting juices from the chicken. Cook the sauce for a couple of minutes until it has reduced and thickened just slightly (it will still be quite thin - that's fine).
1 cup chicken broth, 1 lemon, 2 tablespoons unsalted butter
Serve the breasts whole, cut each piece in half at an angle, or slice into three or four even slices. Serve with the sauce poured over the top (if making), and with more baby spinach, salad dressing and bread, or mashed potatoes and vegetables, if you like.

Notes

Chicken breasts: Try to buy small to medium breasts for faster cooking and a 'just right' serving size. If the breasts are larger, consider cutting them in half before stuffing (either lengthwise or widthwise works).

Knowing when the chicken is cooked: Try to resist overcooking. To check for doneness, it's best to use an instant read meat thermometer. The internal temperature of the chicken in the thickest part of the meat should be 165F/75C.

Variations: The stuffing recipe is very adaptable. If you like you can try adding other ingredients that don't need pre-cooking such as chopped artichokes or roasted red peppers, chopped olives, or toasted pine nuts or other nuts. You can also vary the cheese you use. Goat cheese, provolone, blue cheese, ricotta/parmesan mix are all good choices to try.

You can even try adding some mushrooms, bacon or chorizo, but cook these for 5 minutes before adding them to the stuffing.

Sauce: Lemon butter sauce can be used in many different ways! Read all about it in my dedicated post.

Simple serving ideas: For a super easy meal, serve with extra baby spinach and your favorite easy salad dressing and crusty bread or 2-minute olive oil toasts. For a more satisfying, filling option, serve with mashed potatoes (love these cauliflower mashed potaotes) and a simple vegetable side such as sautéed frozen green beans.

You can also serve over pasta, rice, couscous or orzo with the simple lemon butter sauce poured over the top.

Storing and reheating: You can store the raw stuffed chicken covered in the fridge for up to a day if you want to get ahead. You can keep the cooked stuffed chicken in the fridge well covered or in an airtight container for up to 3 days. Reheat for 15 to 20 minutes either in the oven at 350F/175C in a baking dish with a little liquid and covered with aluminium foil. Alternatively, reheat individual breasts in the microwave covered with plastic wrap and with a little sauce or broth or water at 80% power for 1 to 3 minutes in 30-second bursts until piping hot.

Nutrition