Ultra Juicy Spinach & Feta-Stuffed Chicken Breasts
Spinach and feta-stuffed chicken breasts are my absolute favorite way to dress up an otherwise boring weeknight chicken. The feta stays nice and creamy inside, and it seasons the chicken from the inside out as it bakes. The secret is that quick sear in the pan first—it locks in all those juices so the chicken doesn't dry out in the oven. It’s one of those meals that looks like it took hours, but it’s actually so simple to pull together!
Servings: 4 servings
Calories: 488kcal
Equipment
Ingredients
- 4 chicken breasts, boneless, skinless
- 1½ 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 375°F (190°C). Cut a little pocket into the side of each chicken breast (about 3-inches 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 (74°C). Serve immediately with pan drippings spooned on top!
Notes
- Feta: Use crumbled feta for this recipe—it’s drier and holds its shape better than block feta during cooking.
- Swap: Not a fan of roasted peppers? Substitute sun-dried tomatoes.
Nutrition
Serving: 1chicken breast | Calories: 488kcal | Carbohydrates: 3g | Protein: 53g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 185mg | Sodium: 1740mg | Potassium: 1082mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3782IU | Vitamin C: 21mg | Calcium: 197mg | Iron: 2mg
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