Spinach Stuffed Chicken Breast with Tomato and Feta

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

1. Slice a pocket along the side of the chicken breasts.
2. Put ¾ cup of the veggie/cheese mixture into each piece.
3. If needed, you can use a toothpick to keep the chicken together.
4. Next, sear the chicken on both sides for a couple of minutes in a cast iron skillet to brown it.
5. 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

Print WW Personal Points

4.81 from 97 votes

Did you make this recipe? Leave a review »

Spinach Tomato Feta Stuffed Chicken Breast

407 Cals 44.5 Protein 7 Carbs 22 Fats

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Yield: 4 servings

COURSE: Dinner, Lunch

CUISINE: Mediterranean

This Spinach Tomato Feta Stuffed Chicken Breast is filled with a flavorful spinach, sun dried tomato, and feta cheese mixture, seared in a skillet, and then baked to perfection.

Ingredients

• 4 organic boneless, skinless chicken breasts, about 6 oz each
• 3/4 tsp kosher salt
• 3/4 tsp paprika
• 1/2 tsp garlic powder

Filling:

• 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

Save

Instructions

• 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.

Video

Nutrition

Serving: 1stuffed breast, Calories: 407kcal, Carbohydrates: 7g, Protein: 44.5g, Fat: 22g, Saturated Fat: 6.5g, Cholesterol: 148mg, Sodium: 830mg, Fiber: 1.5g, Sugar: 3.5g

Keywords: baked stuffed chicken breast, low carb stuffed chicken breast, spinach stuffed chicken breast, stuffed chicken breast