Description
This Spinach Feta Stuffed Chicken recipe features tender, juicy chicken breasts filled with a flavorful mixture of sautéed spinach, garlic, onion, herbs, and creamy feta cheese. The chicken is pounded thin, rolled with the delicious stuffing, seared to golden perfection on the stovetop, and finished in the oven for a healthy yet indulgent meal perfect for any occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (6 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, for searing
- 1 teaspoon dried oregano
- Juice of half a lemon
Filling
- 5 oz baby spinach, chopped
- 4 oz feta cheese, crumbled
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Prepare the oven: Preheat your oven to 400°F to ensure it’s hot when the chicken is ready for baking.
- Pound chicken breasts: Place each chicken breast between parchment paper or plastic wrap and gently pound with a meat mallet or rolling pin until they reach an even thickness of about 1/2 inch. Season both sides with salt and freshly ground black pepper to taste.
- Sauté filling vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped red onion and minced garlic, cooking until softened, about 2 minutes. Add the chopped spinach and cook until wilted, about another 2 minutes. Remove from heat and allow the mixture to cool slightly.
- Combine filling ingredients: In a medium bowl, mix the sautéed spinach, onion, and garlic with the crumbled feta cheese, chopped fresh dill, and chopped fresh parsley until evenly combined.
- Assemble roll-ups: Spread one-quarter of the filling evenly along the edge of each pounded chicken breast. Carefully roll each breast tightly around the filling and secure with toothpicks or kitchen twine to hold the shape.
- Sear the chicken: Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat. Place the stuffed chicken rolls seam-side down and sear for 2 to 3 minutes on each side until they develop a golden-brown crust.
- Season and bake: Sprinkle dried oregano over the seared chicken rolls and drizzle with fresh lemon juice. Transfer the skillet directly to the preheated oven and bake for 18 to 22 minutes, or until the internal temperature of the chicken reaches 165°F, ensuring it is fully cooked and juicy.
- Finish and serve: Carefully remove the skillet from the oven and let the chicken rest briefly. Remove toothpicks or twine before serving. Optionally, slice the rolls to showcase the beautiful filling inside and serve warm.
Notes
- Use a meat thermometer to ensure chicken is safely cooked to 165°F internally.
- Replacing fresh herbs with dried can alter flavor intensity; adjust amounts accordingly.
- For easier rolling, chill chicken breasts slightly after pounding.
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
- If you don’t have an ovenproof skillet, sear in a regular pan and transfer chicken rolls to a baking dish before baking.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: spinach feta stuffed chicken, stuffed chicken breasts, healthy chicken recipe, Mediterranean chicken, baked chicken rolls
