Creamy Spinach Feta Stuffed Chicken

$- 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1/2 cup feta cheese, crumbled - 1/4 cup cream cheese, softened - 2 tablespoons sun-dried tomatoes, finely chopped - 2 garlic cloves, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - 1/2 cup chicken broth - Fresh parsley for garnish To make Creamy Spinach Feta Stuffed Chicken, gather these ingredients. Start with four boneless, skinless chicken breasts. Use fresh spinach, about one cup, and chop it finely. Feta cheese gives a great flavor, so use half a cup of crumbled feta. For creaminess, add a quarter cup of softened cream cheese. Sun-dried tomatoes add a nice touch, so use two tablespoons, finely chopped. You will need two minced garlic cloves for taste. For seasoning, grab one teaspoon each of dried oregano and thyme. Use salt and pepper to your liking. To cook, you need two tablespoons of olive oil and half a cup of chicken broth. Finally, fresh parsley makes a lovely garnish. With these ingredients, you are ready to create a dish that is both tasty and fun to make! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step ensures the chicken cooks evenly later. Next, take your boneless, skinless chicken breasts and lay them on a cutting board. Using a sharp knife, carefully create a pocket in each chicken breast. Make sure you don't cut all the way through; you want a nice space to hold the filling. In a mixing bowl, combine 1 cup of chopped fresh spinach, 1/2 cup of crumbled feta cheese, and 1/4 cup of softened cream cheese. Add 2 tablespoons of finely chopped sun-dried tomatoes and 2 minced garlic cloves for flavor. Sprinkle in 1 teaspoon each of dried oregano and thyme. Season with salt and pepper to taste. Mix everything until it becomes creamy and well-blended. Now it's time to stuff the chicken! Take the creamy spinach and feta mixture and fill each pocket in the chicken breasts. If needed, use toothpicks to secure the edges. This keeps the filling from spilling out while cooking. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the skillet. Sear them for about 3-4 minutes on each side or until they turn golden brown. After searing, pour 1/2 cup of chicken broth into the skillet around the chicken. This adds moisture and flavor. Then, transfer the skillet to your preheated oven. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove the skillet from the oven and let the chicken rest for 5 minutes. Finally, take out the toothpicks and garnish with fresh parsley before serving. Enjoy your delicious meal! To make the filling even better, you can change some ingredients. Try using goat cheese instead of feta for a tangy twist. You can also add fresh herbs like basil or dill for extra flavor. If you want a bit of heat, consider adding crushed red pepper flakes. When stuffing the chicken, ensure the filling fits well. Make sure not to overstuff, as the chicken needs room to cook. This helps the chicken cook evenly and keeps the filling from spilling out. Searing the chicken first gives it a nice golden crust. Heat olive oil in a skillet before placing the chicken in. Sear for about 3-4 minutes on each side. This locks in flavor and moisture. After searing, bake the chicken in the oven. This ensures the chicken cooks through without drying out. The combination of both methods makes it juicy and tender. For a complete meal, serve this chicken with a fresh salad or roasted vegetables. A side of quinoa or rice also pairs well. The flavors of the spinach and feta shine with these sides. For a fun twist, consider serving the chicken with a light lemon sauce. This adds brightness and balances the creamy filling. You can also garnish with fresh parsley for a pop of color. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality feta cheese enhance the flavor of the stuffing, making the dish more delicious. Seal the Chicken Well: Use toothpicks to secure the stuffed chicken breasts tightly to prevent the filling from leaking out during cooking. Let it Rest: Allow the stuffed chicken to rest for a few minutes after baking to help retain its juices, ensuring every bite is tender and moist. Experiment with Herbs: Feel free to add fresh herbs such as basil or dill to the stuffing for an extra layer of flavor and freshness. {{image_2}} You can switch out the feta cheese for goat cheese. Goat cheese offers a tangy flavor. If you like a milder taste, use mozzarella. Cream cheese can also be replaced with ricotta. Ricotta adds a light, creamy texture. Adjusting these cheeses changes the dish's flavor but keeps it delicious. You can use frozen spinach instead of fresh. Just thaw it and drain the water first. Sautéed spinach works great too. It gives a deep flavor and saves time. Both options make the dish quick and easy. Choose what you have on hand or prefer. Adding fresh herbs boosts flavor. Try basil or dill for a new twist. A pinch of red pepper flakes adds a nice kick. For a Mediterranean vibe, add lemon zest. Experimenting with spices can turn this dish into a new favorite. Don't be afraid to get creative! To keep your creamy spinach feta stuffed chicken fresh, use these storage methods: - Refrigeration: Place cooked chicken in an airtight container. It lasts up to 3 days in the fridge. Make sure it cools down first. - Freezing: Wrap individual portions tightly in plastic wrap. Then place them in a freezer bag. This way, they stay fresh for up to 3 months. When ready to eat, thaw in the fridge overnight. To enjoy your stuffed chicken again, follow these best reheating methods: - Oven: Preheat your oven to 350°F (175°C). Place the chicken on a baking dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. Make sure the inside is hot. - Microwave: Use a microwave-safe plate. Cover the chicken with a damp paper towel. Heat in short bursts of 1-2 minutes, checking often. This keeps it from drying out. By storing and reheating properly, you can savor this delicious dish again and again! Creamy Spinach Feta Stuffed Chicken lasts about 3 to 4 days in the fridge. Make sure you store it in an airtight container. This keeps the chicken moist and tasty. Always check for any off smells or changes in texture before eating. Yes, you can prepare the chicken ahead of time! You can stuff the chicken breasts and store them in the fridge for up to 24 hours before cooking. This makes dinner easier. Just be sure to cover them well to keep them fresh. When ready, just sear and bake them as normal. The best way to check if the chicken is cooked is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken. It should read 165°F (74°C) for safe eating. If you don't have a thermometer, cut into the chicken. The juices should run clear and the meat should no longer be pink. - Tips for ensuring poultry is safe to eat: - Always wash your hands after handling raw chicken. - Use separate cutting boards for meat and veggies. - Cook chicken thoroughly to avoid foodborne illness. - Store leftovers within two hours of cooking. This blog post covered a delicious recipe for creamy spinach feta stuffed chicken. We discussed the key ingredients, step-by-step instructions, and various tips to perfect this dish. Remember to mix up the filling with cheese options and herbs. Proper storage helps keep leftovers fresh. With these insights, you can make a tasty meal that impresses your family and guests. Enjoy creating this dish and explore the different flavors that fit your taste!$

Creamy Spinach Feta Stuffed Chicken

Delicious chicken breasts stuffed with a creamy mixture of spinach, feta, and sun-dried tomatoes.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup fresh spinach, chopped
0.5 cup feta cheese, crumbled
0.25 cup cream cheese, softened
2 tablespoons sun-dried tomatoes, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt and pepper
2 tablespoons olive oil
0.5 cup chicken broth
1 bunch fresh parsley for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, sun-dried tomatoes, minced garlic, oregano, thyme, salt, and pepper. Mix until well incorporated and creamy.
Using a sharp knife, create a pocket in each chicken breast. Take care not to cut all the way through.
Stuff each chicken breast with the creamy spinach and feta mixture, using toothpicks to secure the edges if necessary.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side, or until golden brown.
Pour the chicken broth into the skillet around the chicken, then transfer the skillet to the preheated oven.
Bake for 25-30 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F/74°C).
Once done, remove from the oven and let the chicken rest for 5 minutes before removing toothpicks.
Garnish with freshly chopped parsley before serving.

Notes

Let the chicken rest before serving for better flavor.

Keyword chicken, dinner, feta, spinach, stuffed