Spinach & Feta Stuffed Chicken with Sundried Tomato is a dish that’s simple yet packed with flavor. It’s like the cozy hug we all need on a busy weeknight, and it won’t take long to whip up.
It solves dry chicken, monotonous weeknight meals, and lack of protein by stuffing spinach and feta into moist chicken breasts.
I know how hard it can be to find tasty dinner ideas that satisfy everyone at the table, especially when you’re navigating all kinds of dietary restrictions. This dish makes it easier to enjoy a delicious meal without the stress. Plus, it’s filling enough to keep my family happy!
This recipe is great because it only needs 40 minutes from prep to table, and you’ll find a nice blend of creamy feta and sweet sundried tomatoes that keeps the chicken nice and juicy. With just eight ingredients, it’s straightforward enough for any home cook to master, even if you’re just starting out.
If you love chicken dishes, this is a must-try! If you want something extra fun to pair with it, check out my Chicken Pasta Salad recipe that would be perfect alongside.
Table of contents
Why You Will Love This Recipe
- Flavor Explosion: This dish is all about big, bold flavors. The creamy feta and tangy sun-dried tomatoes make every bite refreshing and satisfying.
- Texture Harmony: The moistness of the chicken combined with the creamy filling gives you a great contrast. You’ll love the contrast between the tender chicken and the savory stuffing.
- Meal Prep Friendly: You can easily prep this ahead of time, making weeknight dinners a breeze. Just bake it when you’re ready to eat, and you’re set.
- Storage Options: Leftovers last in the fridge for up to 4 days, or you can freeze them for a quick meal later. It’s handy for busy days when you don’t feel like cooking.
Spinach Feta Stuffed Chicken Breasts
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Calorie
Description
A delicious, low-calorie recipe featuring chicken breasts stuffed with a flavorful spinach and feta filling.
Ingredients
- 2 boneless skinless chicken breast halves (about 400g)
- freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1/41/2 teaspoon dried basil
- 1 tablespoon lemon juice
- 1 large handful of fresh spinach (about 50g)
- 3 sun-dried tomatoes, chopped
- 6 oz. (170g) feta cheese, crumbled finely
- 21/2 teaspoons olive oil
- 1 tablespoon coconut oil, for frying (optional)
- Salt, to taste
Instructions
- Prepare the Chicken: Start by cutting slits in the chicken breasts to create pockets. You want to create a nice cavity that is big enough to hold all the filling without cutting all the way through. If you cut through, the filling might leak out while cooking.
- Sauté the Spinach: Heat a drizzle of olive oil in a pan and toss in the spinach. Sauté until it wilts down and gives off an earthy aroma. Do not overcook, as this can make it too soggy.
- Mix the Filling: In a bowl, combine the sautéed spinach with the crumbled feta and sun-dried tomatoes. You want a creamy and chunky mix. Taste it; if it is too salty, you can add more spinach to balance it out.
- Stuff the Chicken: Carefully spoon the filling into each chicken pocket, making sure it is packed nicely but not overflowing. If you overfill, it could spill out during cooking.
- Secure and Season: Use toothpicks to close the openings of the stuffed chicken breasts. This helps keep the filling inside while baking. Season the outside with salt and freshly ground black pepper. Ensure the toothpicks are secure to prevent filling from escaping.
- Sear and Bake: Sear the chicken in a hot pan until it is golden brown on both sides. This adds flavor. Then, transfer it to the oven to finish cooking through. Monitor closely; overcooking could result in dry chicken. Use a meat thermometer to check that the internal temperature reaches 165 degrees F.
- Rest and Serve: Allow the chicken to rest for a few minutes after removing it from the oven, which helps the juices redistribute. Slice it open to reveal the stuffing and serve with a side of greens or a simple salad.
Notes
- Storage Tips: Store leftovers in the fridge and enjoy for up to 4 days. Stuffed chicken breasts can also be frozen for up to 3 months, either baked or unbaked.
- Expert Tips: Use freshly ground black pepper for the best flavor. Searing the chicken before baking enhances the taste and prevents dryness. High-quality feta cheese makes a noticeable difference in flavor. If the filling leaks out, securing the chicken with toothpicks can help.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 15 minutes or until heated through.
- Serving Suggestions: Pair with a fresh salad and lemon vinaigrette, or serve alongside quinoa for a hearty meal. Roasted vegetables are also a great addition for a colorful plate.
- Recipe Variations: Add chopped artichokes for an extra flavor boost. Substitute kale for spinach for a different green. Incorporate spices like oregano or thyme in the filling.
- Ingredient Notes: Choose high-quality chicken for juiciness. Freshly minced garlic is preferred for its fragrant punch. Look for good quality feta cheese for richer taste; well-drained ricotta can substitute if needed.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 506
- Sugar: 4.9g
- Sodium: 856mg
- Fat: 33.2g
- Saturated Fat: n/a
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 7.2g
- Fiber: n/a
- Protein: 43.8g
- Cholesterol: 175mg
Ingredient Notes
- Boneless skinless chicken breasts: The star of the show! Go for high-quality chicken to keep it juicy and tender. Thinly sliced cuts work too.
- Freshly ground black pepper: This adds a nice kick! I always grind my own for better flavor. You can swap it out for white pepper if you prefer.
- Garlic: Freshly minced garlic makes everything better! It adds a fragrant punch that really complements the other flavors. Garlic powder works in a pinch, but fresh is best.
- Dried basil: This gives a lovely Italian touch! If you’ve got fresh basil, you can chop that up instead for an even brighter taste.
- Lemon juice: A splash of lemon juice brightens the dish and adds a tangy twist. Freshly squeezed is always more flavorful than bottled options.
- Fresh spinach: It’s not just for salads! Fresh spinach adds a vibrant green and a nutritious punch. Frozen spinach can work too if it’s thawed and drained well.
- Sun-dried tomatoes: These bring a sweet, tangy depth. If you can’t find them, roasted red peppers can step in for a different but tasty flavor.
- Feta cheese: Crumbled feta brings that creamy, salty goodness. Look for high-quality feta for a richer taste, or goat cheese is a great swap.
- Olive oil: A drizzle of olive oil adds great richness. Extra virgin is my go-to for the best flavor, but any cooking oil can work in a pinch.
- Coconut oil: This is optional for frying, but it can add a subtle sweetness. If you’re not a fan, just stick with regular oil for cooking instead!
Recipe Tips
- If your filling tends to leak out, securing the chicken with toothpicks can help keep everything contained during cooking.
- When you want juicy chicken, using a meat thermometer is recommended; aim for an internal temperature of 165°F for best results.
- If you find the filling too salty, consider reducing the amount of feta or adding extra spinach for a milder taste.
- For a nice depth of flavor, searing the chicken before baking can add a lovely crust and enhance the dish.
- If you’re looking for a flavor boost, choosing a high-quality feta will make a noticeable difference in the overall taste.
Serving Suggestions
Serve spinach and feta stuffed chicken breasts with a fresh salad topped with lemon vinaigrette. Pair alongside quinoa or roasted vegetables for a hearty meal.
This chicken can also serve as a filling in wraps, sandwiches, or as part of a meal prep. Create a spinach and feta stuffed chicken salad or a bowl featuring grains and greens for variety.
Add a drizzle of balsamic glaze or a dollop of tzatziki sauce to complete the dish. A squeeze of fresh lemon juice adds brightness to the meal.
Recipe variations
- You can use kale instead of spinach for a different green twist in your stuffed chicken. Kale adds a robust texture and flavor.
- Add 1 teaspoon of dried oregano or thyme to the stuffing for a lovely aromatic touch. The herbs elevate the overall dish remarkably.
- Either include chopped artichokes for added flavor, or substitute roasted red peppers for a sweet contrast. Both options create a delicious filling.
- If you’re preparing multiple servings, use 4 boneless skinless chicken breasts for a family meal, doubling the stuffing ingredients as needed.
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How to Store?
To keep your spinach & feta stuffed chicken with sundried tomato fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. This keeps them flavorful and safe.
Freezing (baked): Wrap the chicken in aluminum foil or plastic wrap. Freeze for up to 3 months. Thaw in the fridge overnight.
Freezing (unbaked): Place the chicken in a freezer bag. Seal tightly and freeze for up to 3 months. Thaw in the fridge overnight before baking.
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