Spinach, Sun-Dried Tomato & Feta Stuffed Chicken Breasts

Description

Juicy, golden-seared chicken breasts stuffed with a rich and flavorful filling of sautéed spinach, tangy sun-dried tomatoes, and creamy feta cheese. This easy yet elegant dish is perfect for weeknight dinners or special occasions. Every bite is packed with Mediterranean-inspired flavors, making it naturally high in protein and low in carbohydrates. Serve it with roasted vegetables, mashed cauliflower, or a fresh green salad for a wholesome, satisfying meal.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper, to taste

For the Filling

• 2 cups fresh spinach, chopped
• ½ cup crumbled feta cheese
• ⅓ cup chopped sun-dried tomatoes (drained if packed in oil)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• ¼ tsp crushed red pepper flakes (optional)

Optional Garnish

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Preheat your oven to 375°F (190°C).
2. Carefully cut a deep pocket into the side of each chicken breast without slicing all the way through.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
4. Stir in the chopped spinach and cook until just wilted, about 2–3 minutes.
5. Remove the skillet from the heat and mix in the feta cheese, chopped sun-dried tomatoes, oregano, and red pepper flakes if using. Allow the mixture to cool slightly.
6. Divide the filling evenly among the chicken breasts, stuffing each pocket generously. Secure the openings with toothpicks if necessary.
7. In a small bowl, combine garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
8. Brush the chicken breasts with the remaining olive oil and season all sides evenly with the spice mixture.
9. Heat an oven-safe skillet over medium-high heat. Sear the chicken for about 3–4 minutes per side until beautifully golden.
10. Transfer the skillet to the oven and bake for 18–22 minutes, or until the internal temperature reaches 165°F (74°C).
11. Remove from the oven and let the chicken rest for 5 minutes before serving.
12. Garnish with chopped parsley and serve with lemon wedges if desired.

Tips & Notes

• Pat the chicken dry before seasoning for better browning.
• Don’t overstuff the chicken pockets to prevent the filling from leaking during cooking.
• Goat cheese or cream cheese can be substituted for feta if you prefer a creamier filling.
• Oil-packed sun-dried tomatoes provide the richest flavor; drain them well before using.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven or microwave until warmed through.
• This recipe is naturally gluten-free and low in carbohydrates.
• Pair with roasted asparagus, broccoli, zucchini, green beans, or a crisp Greek salad for a complete meal.

Servings

4 servings

Nutrition (Per Serving – Approximate)

• Calories: 385
• Protein: 42g
• Carbohydrates: 5g
• Fat: 22g
• Saturated Fat: 7g
• Fiber: 2g
• Sugar: 2g
• Sodium: 620mg