Spinach Feta Stuffed Chicken
This spinach feta stuffed chicken delivers wholesome flavors and protein-rich goodness. Perfect for a quick feta stuffed chicken dinner, it's easy to make yet impressive enough for guests!
Ingredients
- 4 6-ounce boneless, skinless chicken breasts
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 5 ounces frozen chopped spinach, thawed and squeezed dry
- 1/2 cup crumbled feta cheese
- 1/4 cup ricotta cheese
- 2 tablespoons scallions, chopped
- 2 garlic cloves minced
- 1/2 teaspoon dried dill
Instructions
- Preheat your oven to 400°F and pat the chicken breasts dry with a paper towel to remove excess moisture.
- Using a sharp knife, cut a horizontal slit into the thickest part of each chicken breast to create a pocket. Be careful not to cut all the way through.
- In a small bowl, mix paprika, oregano, garlic powder, onion powder, salt, and pepper. Rub this seasoning mixture evenly over both sides of the chicken breasts.
- Prepare the filling by combining spinach, feta, ricotta, scallions, minced garlic, and dried dill in a separate bowl. Mix until well combined.
- Stuff each chicken breast with the spinach-feta mixture. Secure the pockets with toothpicks to prevent the filling from spilling during cooking.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake uncovered for 15-18 minutes until the chicken reaches an internal temperature of 165°F.
- For additional browning, broil for 1-2 minutes before removing from the oven.