Looking for healthy chicken dinner ideas that are both flavorful and simple? This Spinach and Feta Stuffed Chicken Breast recipe offers a delicious and easy way to elevate your weeknight meals. You’ll love how quickly you can create a restaurant-quality dish right in your own kitchen.
Key Ingredients & Substitutions:
- Chicken Breast: Use boneless, skinless chicken breasts.
- Fresh Spinach: Frozen spinach, thawed and squeezed dry, works well too.
- Feta Cheese: Crumbled goat cheese is a great alternative for a different tang.
- Garlic: Garlic powder can be substituted if you don’t have fresh.
- Lemon Juice: Adds brightness; a splash of apple cider vinegar can work in a pinch.
Ingredients:
- 2 boneless, skinless chicken breasts (about 6-8 oz each)
- 4 oz fresh spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 2
- Calories per serving: Approximately 350-400 (depending on chicken size)
- Tools Needed: Cutting board, sharp knife, small mixing bowl, baking dish or oven-safe skillet, meat thermometer.
Step-by-Step Instructions:
1. Preheat and Prepare Your Chicken
Preheat your oven to 400°F (200°C). Carefully butterfly each chicken breast by slicing horizontally almost all the way through, leaving one side attached. This creates a pocket for your delicious filling.
2. Make the Filling
In a small bowl, combine the chopped spinach, crumbled feta cheese, minced garlic, olive oil, lemon juice, dried oregano, and a pinch of salt and pepper. Mix everything well until it’s evenly combined.
3. Stuff the Chicken
Open up each butterflied chicken breast. Spoon half of the spinach and feta mixture into the pocket of each chicken breast. Carefully fold the chicken over to enclose the filling.
4. Season and Seal
Season the outside of the stuffed chicken breasts with a little more salt and pepper. You can secure the opening with toothpicks if you prefer, but it’s not strictly necessary.
5. Bake Until Cooked
Place the stuffed chicken breasts in your baking dish or oven-safe skillet. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Let it rest for a few minutes before slicing.
Variation Ideas:
- Add sun-dried tomatoes to the filling for extra flavor.
- Mix in a tablespoon of chopped fresh dill or parsley for a fresh herb note.
- For a little spice, add a pinch of red pepper flakes to the spinach mixture.
- Top with a sprinkle of breadcrumbs before baking for a crispy crust.
Storage Instructions:
Store any leftover Spinach and Feta Stuffed Chicken Breast in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it gently in the microwave or in the oven at 350°F (175°C) until heated through, ensuring it doesn’t dry out.
Frequently Asked Questions (FAQ):
Can you prepare the chicken ahead of time?
Yes, you can prepare and stuff the chicken breasts up to one day in advance. Store them covered in the refrigerator until you’re ready to bake.
How do you know when the chicken is fully cooked?
The best way is to use a meat thermometer. Insert it into the thickest part of the chicken (avoiding the filling) to ensure it reaches 165°F (74°C).
What can you serve with this dish?
This healthy chicken dinner idea pairs wonderfully with a side salad, roasted vegetables, quinoa, or brown rice.
Can you pan-sear the chicken instead of baking?
Yes, you can pan-sear the chicken on medium-high heat for 3-4 minutes per side until golden, then transfer it to a preheated oven to finish cooking, or cover the pan to steam it through.
Is this recipe freezer-friendly?
While you can freeze cooked chicken, the texture of the spinach and feta might change slightly upon thawing. It’s best enjoyed fresh.