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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/stuffed-chicken-breast-with-spinach-feta-and-sun-dried-tomatoes-recipe/