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Juicy Mediterranean Stuffed Chicken Breast Recipe with Spinach and Feta for Easy Delicious Dinners

Mediterranean stuffed chicken breast - featured image
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A quick and easy Mediterranean stuffed chicken breast filled with sautéed spinach and tangy feta cheese, perfect for a flavorful and healthy weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (6–8 oz / 170–225 g each)
  • 4 cups fresh spinach, roughly chopped (about 120 g)
  • 1 cup crumbled feta cheese (150 g)
  • 3 cloves garlic, minced
  • 2 tbsp olive oil, plus extra for drizzling
  • Zest of 1 small lemon
  • 1 tsp dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Toothpicks or kitchen twine to secure the chicken breasts

Instructions

  1. Rinse and pat dry the chicken breasts. Butterfly each breast by slicing horizontally through the thickest part, stopping before cutting all the way through so it opens like a book.
  2. Season both sides of each butterflied breast with salt, black pepper, and dried oregano. Set aside.
  3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant but not browned.
  4. Add chopped spinach and sauté for 2-3 minutes until wilted but still vibrant green. Remove from heat and let cool slightly.
  5. In a mixing bowl, combine the sautéed spinach and garlic with crumbled feta cheese, lemon zest, and red pepper flakes if using. Stir gently to mix evenly.
  6. Spoon the spinach and feta mixture evenly onto one side of each butterflied chicken breast, leaving a small border around the edges. Fold the breast closed over the filling and press gently to seal. Secure with toothpicks or kitchen twine.
  7. Heat a drizzle of olive oil in the skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
  8. Preheat oven to 375°F (190°C). Transfer the seared chicken breasts to an ovenproof dish or keep in the skillet if oven-safe. Bake for 15-20 minutes until the internal temperature reaches 165°F (74°C).
  9. Remove toothpicks or twine carefully. Let the chicken rest for 5 minutes before slicing and serving.

Notes

Butterflying the chicken evenly is key to uniform cooking and juiciness. Sauté spinach just until wilted to keep a slight bite. Searing before baking locks in juices and creates a golden crust. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Let chicken rest after baking to keep it juicy. Lemon zest adds a fresh brightness—don’t skip it. For dairy-free, substitute feta with vegan cheese or omit and add pine nuts.

Nutrition

Keywords: stuffed chicken breast, Mediterranean chicken, spinach and feta, easy dinner, healthy chicken recipe, weeknight dinner, baked chicken, stuffed chicken

Find it online: https://yumyep.com/juicy-mediterranean-stuffed-chicken-breast-recipe-with-spinach-and-feta-for-easy-delicious-dinners/