Description
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup chicken broth
Ingredients
Scale
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
- In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, dried oregano, salt, and pepper. Mix until well combined.
- Stuff each chicken breast pocket with the spinach and feta mixture, securing the opening with toothpicks if necessary.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes on each side, or until golden brown.
- Pour the chicken broth into the skillet around the chicken breasts, then transfer the skillet to the preheated oven.
- Bake for 25–30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let rest for 5 minutes before serving.
Instructions
For best results, pound the chicken breasts to an even thickness before cutting the pocket. This ensures uniform cooking. If you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before adding the broth and baking. Fresh spinach works best, but you can substitute with frozen spinach that’s been thawed and well-drained.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stuffed and Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg
Keywords: stuffed chicken, feta cheese, spinach, Mediterranean, baked chicken, dinner