Stuffed Chicken Breast with Spinach, Feta, and Sun-Dried Tomatoes Recipe

Introduction

Stuffed chicken breast is a delicious and elegant dish that’s surprisingly easy to make at home. Filled with a savory blend of spinach, cheeses, and sun-dried tomatoes, this recipe offers a burst of flavor in every bite. Perfect for a weeknight dinner or a special occasion.

Ingredients

• 1/3 cup warm water
• 6 oz baby spinach
• 4 (7 to 8 oz each) boneless skinless chicken breasts
• 1/2 cup (2.5 oz) crumbled feta
• 1/2 cup (2 oz) shredded mozzarella
• 1/4 cup (slightly packed) sun-dried tomatoes (in oil, chopped)
• 1 Tbsp chopped fresh basil (or 3/4 tsp dried)
• 3/4 tsp dried oregano
• 3/4 tsp minced fresh garlic
• 1/4 tsp red pepper flakes
• 1 Tbsp olive oil
• Salt and black pepper

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Heat the warm water in a 12-inch oven-safe skillet over medium-high heat until simmering. Add the spinach and toss just until it is barely wilted, adding more water if needed. Transfer the spinach to several layers of paper towels to cool and drain.
3. Step 3: Place the chicken breasts on a cutting board and cover with plastic wrap. Use a meat mallet to gently pound the thicker parts until the breasts are evenly about 2/3-inch thick, being careful not to tear the meat.
4. Step 4: Cut a deep pocket into the thick side of each chicken breast without cutting through the other sides, creating space for the filling.
5. Step 5: Dab dry the spinach with paper towels, then combine it in a mixing bowl with feta, mozzarella, sun-dried tomatoes, basil, oregano, garlic, and red pepper flakes. Season lightly with salt and pepper, then toss to mix well.
6. Step 6: Stuff each chicken breast with about one-quarter of the cheese and spinach mixture, packing it lightly. Use one or two toothpicks to seal the opening, ensuring the filling stays inside during cooking.
7. Step 7: Rinse and dry the skillet, then return it to medium-high heat. Add olive oil to coat the bottom and sides.
8. Step 8: Season both sides of each stuffed chicken breast with salt and pepper. Place them in the hot skillet and sear for 3 to 4 minutes on the first side, then flip and sear for 2 minutes on the other side.
9. Step 9: Transfer the skillet to the preheated oven and bake the chicken for 12 to 16 minutes more, or until the internal temperature of the chicken (not the filling) reaches 165°F.
10. Step 10: Remove the chicken from the oven, transfer to a serving plate, and take out the toothpicks. Drizzle over the pan juices. Serve whole or let cool for about 10 minutes before slicing.

Tips & Variations

• Use fresh spinach for the best flavor, but frozen spinach (thawed and well-drained) works in a pinch.
• Try swapping mozzarella with provolone or parmesan for different cheese profiles.
• For extra flavor, marinate the chicken breasts in olive oil, garlic, and herbs for 30 minutes before stuffing and cooking.

Storage

Store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to retain juiciness. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can stuff the chicken breasts and keep them covered in the refrigerator for a few hours before cooking. Just be sure to bring them to room temperature before searing and baking.

What can I serve with stuffed chicken breast?

Stuffed chicken pairs well with simple sides like roasted vegetables, a fresh green salad, or garlic mashed potatoes to balance the richness of the filling.

Stuffed Chicken Breast with Spinach, Feta, and Sun-Dried Tomatoes Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

This savory Stuffed Chicken Breast recipe features tender chicken breasts filled with a flavorful mixture of sautéed spinach, crumbled feta, shredded mozzarella, sun-dried tomatoes, and fresh herbs. Pan-seared to a golden crust and finished in the oven, this dish offers a rich blend of textures and Mediterranean-inspired flavors perfect for a wholesome and impressive dinner.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

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Stuffing Ingredients

• 1/3 cup warm water
• 6 oz baby spinach
• 1/2 cup (2.5 oz) crumbled feta cheese
• 1/2 cup (2 oz) shredded mozzarella cheese
• 1/4 cup sun-dried tomatoes (in oil, chopped, slightly packed)
• 1 Tbsp chopped fresh basil (or 3/4 tsp dried basil)
• 3/4 tsp dried oregano
• 3/4 tsp minced fresh garlic
• 1/4 tsp red pepper flakes

Chicken and Cooking

• 4 (7 to 8 oz each) boneless skinless chicken breasts
• 1 Tbsp olive oil
• Salt and black pepper, to taste

Instructions

1. Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for the final cooking stage.
2. Wilt the spinach: Heat the warm water in a 12-inch oven-safe skillet over medium-high heat until simmering. Add the baby spinach, cooking and tossing it just until barely wilted. Add a little more water if the skillet dries out. Transfer spinach to layered paper towels to cool and drain excess moisture.
3. Pound the chicken: Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet, gently pound the thicker parts of the chicken breasts to even their thickness, being careful not to tear the meat and not thinning them more than 2/3-inch.
4. Create the pockets: Cut a deep pocket through the thickness of each chicken breast starting from the inner side. Be careful not to cut through any other side, but get as close as possible to the edges.
5. Prepare the stuffing: Dab the wilted spinach dry with additional paper towels. Combine in a mixing bowl along with feta, mozzarella, chopped sun-dried tomatoes, basil, oregano, garlic, and red pepper flakes. Season lightly with salt and pepper and toss to combine evenly.
6. Stuff the chicken: Fill each chicken breast pocket with about one-fourth of the stuffing mixture, pressing slightly to compact the filling. Seal each chicken breast with one or two toothpicks to keep the cheese inside during cooking.
7. Prepare skillet for searing: Rinse and dry the skillet, then return it to medium-high heat. Coat the bottom and sides with olive oil.
8. Sear the chicken: Season both sides of each stuffed chicken breast with salt and pepper. Add them to the hot skillet and sear for 3 to 4 minutes on the first side until golden brown, then flip and sear the second side for 2 minutes.
9. Bake the chicken: Transfer the skillet with the chicken to the preheated oven. Bake for 12 to 16 minutes, or until the internal temperature of the chicken reaches 165 °F (measured in the thickest part of the chicken, not the filling).
10. Finish and serve: Remove the skillet from the oven and transfer the chicken to a serving plate. Remove toothpicks carefully, drizzle pan juices over the chicken. Serve the breasts whole or allow to cool for about 10 minutes and slice before serving.

Notes

• Be careful to not over-thin the chicken breasts when pounding to maintain juiciness and sturdiness for stuffing.
• Ensure to seal the pockets well with toothpicks to avoid the filling spilling out during cooking.
• Use an oven-safe skillet to seamlessly transition from stovetop searing to oven baking.
• Letting the chicken rest for 10 minutes post-cooking improves juiciness and makes slicing easier.
• Check internal temperature with a meat thermometer to ensure safe cooking.

Keywords: stuffed chicken breast, spinach feta chicken, Mediterranean chicken, baked stuffed chicken, healthy chicken recipe