These Baked Spinach Stuffed Chicken Breasts with Sun-Dried Tomatoes and Feta Cheese are high in protein and low in carbs – a filling meal in one!
Spinach Stuffed Chicken Breast
These is, hands down the BEST stuffed chicken breast recipe! The filling is a Mediterranean-inspired spinach-tomato-feta mixture that’s beyond delicious. Not to mention, it’s high in protein and low carb – a filling meal in one or serve it with a side salad. For more stuffed chicken recipes, try Roasted Red Pepper and Prosciutto Stuffed Chicken and Sun Dried Tomato and Cheese Stuffed Chicken Rollatini.
Chicken breast is such a great lean source of protein, but can be a bit boring, so stuffing them with lots of fresh and flavorful ingredients is a great way to make it exciting! I’m typically a dark meat girl, so when I make chicken breasts I really make sure it’s anything but boring.
How To Make Stuff Chicken Breasts
- Slice a pocket along the side of the chicken breasts.
- Put ¾ cup of the veggie/cheese mixture into each piece.
- If needed, you can use a toothpick to keep the chicken together.
- Next, sear the chicken on both sides for a couple of minutes in a cast iron skillet to brown it.
- Then transfer to the oven to bake for 12 to 15 minutes at 425 degrees. Cook until a thermometer inserted into the chicken reaches 165 degrees.
Tips for Spinach Stuffed Chicken Breasts:
- Look for organic chicken, which typically has smaller breasts.
- Be careful not to cut your chicken breast all the way through.
- Chop your ingredients small so they can all fit inside the chicken.
- If you don’t have an oven-safe or cast iron skillet, sear the chicken in a skillet first, and then transfer to an oven-safe dish.
- Refrigerate leftovers for up to four days.
- To freeze the leftovers, transfer to a freezer-safe container and freeze for up to three months.
More Easy Stuffed Chicken Recipes You’ll Love:
- Prosciutto, Pear and Brie Stuffed Chicken Breasts
- Cheesy Jalapeño Popper Baked Stuffed Chicken
- Chicken Rollatini with Spinach alla Parmigiana
- Buffalo Stuffed Chicken Breasts
- Chicken Cordon Bleu
Spinach Tomato Feta Stuffed Chicken Breast
- 4 organic boneless, skinless chicken breasts, about 6 oz each
- 3/4 tsp kosher salt
- 3/4 tsp paprika
- 1/2 tsp garlic powder
- 1 cup baby spinach, chopped
- 2/3 cup sundried tomatoes in oil, drained and chopped
- 2/3 cups crumbled feta cheese
- 1 medium shallot, chopped
- 1 large garlic clove, minced
- 1/4 cup chopped fresh basil
- 2 tablespoons plain or gluten-free panko
- 1 tablespoon chopped fresh oregano
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil, divided
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
- Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
- In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
- Mix well and set aside.
- Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
- Heat a large, oven-safe or cast iron skillet over medium heat.
- Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
- Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
- Remove from oven and tent with foil for 5 minutes before eating.
- Remove toothpicks and eat right away.
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177 comments on “Spinach Stuffed Chicken Breast with Tomato and Feta”
One of my favorite recipes! Delish!
Delicious! I just cut my breasts in half and topped with the stuffing to save time and it was great! Still had plenty of topping for all 8 halves.
I will reduce the salt. A little salty but still delish.
Can’t say enough good things about this recipe! My family eats it at least every two weeks and everyone wants to get to the leftovers first the next day.
I don’t take the time to put the filling inside the chicken, instead I rub and brown the chicken breasts. Before the pan goes into the oven I spoon the filling on top of the (flattened) chicken breasts.
What is point of Panko? Does it help hold it together or can it be left out? Seems it just adds carbs.
I made these and they were delicious.
Instead of cooking them and then freezing, can I stuff them and then freeze?
Absolutely delicious and easy to make! My family loved this 😊
This was delicious. Trader Joe’s makes a cold salad with feta cheese, kalamata olives and peppers. This is just what I had on hand so this is what I used. Followed everything else and totally delicious. Will be making this again!!