Get ready to transform an ordinary chicken dinner into a Mediterranean masterpiece that will have your family and friends begging for seconds! This Cheesy Feta Stuffed Chicken is not just a meal, it's a culinary adventure that combines the tangy richness of feta, the earthy sweetness of sun-dried tomatoes, and the vibrant freshness of spinach, all wrapped inside perfectly golden, juicy chicken breasts. Whether you're looking to impress dinner guests or simply elevate your weeknight cooking, this recipe promises a restaurant-quality experience right in your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup feta cheese, crumbled
- 1/2 cup spinach, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1 tsp oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- Using a sharp knife, carefully create a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through.
- In a medium bowl, mix crumbled feta cheese, chopped spinach, chopped sun-dried tomatoes, and dried oregano. Season the mixture with a pinch of salt and pepper.
- Generously stuff each chicken breast pocket with the feta and spinach mixture, ensuring it's evenly distributed.
- Secure the chicken breast openings with toothpicks or kitchen twine to prevent the filling from falling out during cooking.
- Season the outside of the chicken breasts with salt, pepper, and additional oregano.
- Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the seared chicken breasts to the prepared baking dish and place in the preheated oven.
- Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer.
- Remove from oven and let the chicken rest for 5 minutes before removing toothpicks or twine.
- Serve hot, optionally garnished with fresh herbs like parsley or additional crumbled feta cheese.
Tips
- Ensure your chicken pocket is evenly cut to allow maximum filling without tearing the meat.
- Use a meat thermometer to guarantee the chicken is perfectly cooked at 165°F (74°C) - no dry chicken here!
- For extra flavor, briefly marinate the chicken in olive oil and oregano before stuffing.
- If you don't have kitchen twine, toothpicks work great to seal the chicken pockets.
- Let the chicken rest for 5 minutes after cooking to help retain its juices and ensure maximum tenderness.
- For a crispy exterior, you can finish the chicken under the broiler for 1-2 minutes after baking.
- Serve with a light Greek salad or roasted vegetables to complement the Mediterranean flavors.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 4g
Protein: 45g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 130mg
