Go Back
Delicious stuffed chicken breast with creamy cheese and spinach on a plate

Stuffed Chicken Breast

This stuffed chicken breast recipe is a delicious and adaptable dish, perfect for weeknight dinners. Juicy chicken is filled with a savory spinach and feta mixture, providing comfort and flavor in one baked dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Filling
  • 4 pieces chicken breasts Medium to large, plump and even in thickness
  • 2 cups spinach Fresh or frozen, drained and sautéed for water removal
  • 1/2 cup crumbled feta Or substitute with goat cheese
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/4 cup sun dried tomatoes or roasted red peppers, chopped Optional

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken breasts dry and place one on a cutting board. With your hand flat on top, slice into the side to butterfly, being careful not to cut all the way through.
  3. Season the inside of the chicken with salt, pepper, and paprika.
  4. In a bowl, mix together spinach, feta, garlic, and Italian seasoning.
  5. Spoon the filling onto one side of the opened chicken, then fold it closed.
  6. Secure the chicken with toothpicks or kitchen twine. Alternatively, roll the chicken breast if it is wide enough and sear it seam-side down in a hot pan for 2 to 3 minutes.
Baking
  1. Place the stuffed chicken in a baking dish and bake for 22 to 30 minutes or until the internal temperature reaches 165°F (74°C).
  2. Let the chicken rest for 5 to 10 minutes before cutting.

Notes

Make ahead by assembling up to 24 hours in advance and keep in the fridge. Freezing is an option; wrap tightly and store for up to 2 months. Thaw overnight in the fridge before baking.