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by Judith Hannemann
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These spinach and feta stuffed chicken breasts are so easy to make!
Easiest Stuffed Chicken Breasts Ever
There’s no fuss or muss with this stuffed chicken breast.
Why? Because you cook the chicken before you stuff it! In fact, this type of stuffing lends itself to this method. Other, more creamy stuffings may adapt well too, although I haven’t tested it yet but plan to do so.
You start by butterflying the chicken breasts. You can pound them down a bit too if you want because this will result in them cooking more evenly. I also find a couple of hits with the mallet tenderizes it too and that’s an added benefit.
Then all you do is brown each side which will almost cook the chicken, then stuff it to finish the cooking process and melt the cheese!
Spinach And Feta: A Winning Combination
Years ago when I tried feta cheese, I didn’t really care for it. However, a friend was recently raving about how delicious it was and convinced me to try it again. My friend said I may have had the bad luck to have tried an inferior brand.
He must’ve been right because this time when I tried it, I was amazed at the super flavor. Yes, it’s a bit on the salty side, but you can compensate for that by reducing any salt elsewhere in the recipe.
Spinach has a great flavor too, just like the feta does, but the combination is more than the sum of its parts here. Together they form something that’s taste is fantastic. And it’s oh-so great with chicken!
Add Ins
I had a few crimini mushrooms in the crisper so I used them up in this and it tasted wonderful. Whatever veggie you like that would go with the spinach and cheese is also fine to add. You could do some sauteed or caramelized onion in this too. That’d add a very fine flavor!
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Spinach and Feta Stuffed Chicken
These spinach and feta stuffed chicken breasts are easy to make and cook in just 30 minutes!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dinner
Cuisine: American
Keyword: chicken recipe, feta cheese, spinach, stuffed chicken breast
Servings: 4
Calories: 284kcal
Author: Judith Hannemann
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbs olive oil
- Salt and pepper
Filling:
- 1 tbs olive oil
- 4 cups baby spinach
- 1/2 cup crumbled feta cheese
- 2 cloves garlic minced
- 1 cup crimini mushrooms or white mushrooms, sliced (optional)
Instructions
Prepare filling as follows: Heat 1 tbs of olive oil in a large deep skillet over high heat. Add all ingredients, except the feta cheese. Cook, stirring constantly until spinach has wilted; remove to a bowl and stir in the feta cheese. Keep it warm.
Butterfly chicken breasts, but do not cut all the way through. Sprinkle chicken with salt & pepper if desired.
Heat 2 tbs olive oil in the same skillet over medium-high heat. Add chicken to the pan and brown well on each side—about 8 minutes per side.
Remove chicken and place 1/4 of the spinach mixture in each chicken breast. Return to the skillet, cover and cook over medium-low heat for about 10 minutes or until chicken reaches 165 degrees F on a thermometer or the juices run clear.
Nutrition
Serving: 1breast | Calories: 284kcal | Carbohydrates: 3g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 366mg | Potassium: 678mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2926IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
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Comments
Laura says
Can I use regular chicken breasts instead? And this may sound stupid but how do I butterfly them?
Judith Hanneman says
Butterflying is just slicing almost through the breast to make a “pocket”–here’s a video that will show you how. https://www.youtube.com/watch?v=yqjfQP3Mp2k
Christine says
This sounds delicious. I live aloned and it looks easy enough to half the recipe, but I was wonderring if you thought I could freeze the second chicken breast before the final cooking and finish cooking it later.
Judith Hanneman says
I haven’t tried it Christine, but I don’t see why not. Feta cheese is firm so it should freeze well. If you do it, let me know how it was after being frozen.
Kelly Mahan says
It’s amazing how you make any recipe sound so easy to make! I can’t wait to give this a try, I bet it’s delicious!!
Judith Hanneman says
Nowadays if it’s not easy, I won’t do it!!!
Betty says
This sounds yummy! I want to make it for a double birthday meal and was wondering if it is safe to prepare a day ahead of the party up to the point of the 2nd cooking, and then refrigerate overnight and finish cooking the next day. Thanks!
Judith Hanneman says
It should be fine Betty. Keep it in the coldest part of the fridge though.
