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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Spinach stuffed chicken breasts on a plate

Spinach Stuffed Chicken Breasts

Posted by: Ari Laing

Pan seared chicken breasts are stuffed with sautéed spinach, roasted red peppers, and feta cheese, then finished in an oven until golden brown and juicy. An elegant weeknight chicken recipe that is easy, yet impressive! GF

recipe +-

Posted by: Ari Laing
Spinach stuffed chicken breasts on a plate
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5 from 1 vote

Spinach Stuffed Chicken Breasts

Pan seared chicken breasts are stuffed with sautéed spinach, roasted red peppers, and feta cheese, then finished in an oven until golden brown and juicy. An elegant weeknight chicken recipe that is easy, yet impressive! GF
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: American
Keyword: pan seared chicken breasts, spinach and feta borek, stuffed chicken breasts
Servings: 4 servings
Author: Ari Laing

Equipment

  • Large skillet
  • Medium mixing bowl
  • Fish spatula or other thin spatula

Ingredients

  • 4 chicken breasts boneless, skinless
  • 1 ½ tsp Kosher salt divided
  • ¼ tsp freshly ground black pepper
  • 3 Tbsp extra virgin olive oil divided
  • 5 oz fresh baby spinach
  • 4 oz feta cheese crumbled, see note below
  • 2 roasted red peppers about ½ cup
  • 2 Tbsp unsalted butter

Instructions

  • Prepare the chicken. Preheat the oven to 375F. Cut a little pocket into the side of each chicken breast (about 3" long) using a sharp knife, trying not to cut all the way through the breast. Season the chicken generously on both sides with 1 tsp Kosher salt and ¼ tsp black pepper.
  • Make the filling. Heat 1 Tbsp olive oil in a skillet over medium heat. Add baby spinach and remaining ½ tsp Kosher salt, then cook, stirring often, until wilted, about 2-3 minutes. Transfer cooked spinach to a medium bowl. Allow to cool slightly, then stir in 4 oz feta cheese and ½ cup chopped roasted red peppers.
  • Stuff the chicken breasts. Divide the spinach mixture evenly between the chicken breasts, then carefully stuff each. It's okay if some of the filling is overflowing a bit, just do your best to pack it in there.
  • Cook the chicken. Wipe out the skillet, if needed. Heat remaining 2 Tbsp olive oil and 2 Tbsp butter over medium-high heat. When melted, carefully add the chicken breasts cut side down. Allow to cook for 5 minutes, untouched, then use a spatula to carefully flip each chicken breast over. Do not worry about any bits of filling that fall out!
  • Transfer to a preheated oven. Place the skillet in the preheated oven, then cook for 7-9 minutes, or until the chicken has reached an internal temperature of 165 F. Serve immediately with pan drippings spooned on top!

Notes

  • We love fresh blocks of feta, but for this recipe, we recommend crumbled feta. Why? It has a drier consistency and is more likely to hold its shape during cooking.
  • Not a fan of roasted peppers? Try substituting sun dried tomatoes!
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!