Mediterranean Stuffed Chicken Breast
A flavorful chicken breast stuffed with spinach, sun-dried tomatoes, and feta, enhanced with Mediterranean herbs and served with a light lemon-garlic sauce.
Equipment
- Large mixing bowl
- Small bowl
- Large oven-safe skillet
- Whisk
- Sharp knife
- Cutting board
- Kitchen twine or toothpicks
Ingredients
Protein
- 4 (6 oz each) Boneless, skinless chicken breasts [170 g each]
Produce
- 2 cups Fresh baby spinach roughly chopped [60 g]
- 1/4 cup Sun-dried tomatoes finely chopped [40 g]
- 3 cloves Garlic minced (divided)
- 1 Lemon zested and juiced
Dairy
- 1/3 cup Crumbled feta cheese [50 g]
- 2 tbsp Unsalted butter [30 g]
Baking & Spices
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1/2 tsp Smoked paprika
- Salt and freshly ground black pepper to taste
Oils & Vinegars
- 2 tbsp Olive oil [30 ml]
For the Sauce
- 1/4 cup Chicken broth [60 ml]
- 2 tbsp Lemon juice [30 ml]
- 1 tsp Honey [7 g]
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine chopped spinach, sun-dried tomatoes, half of the minced garlic, feta cheese, lemon zest, oregano, and thyme. Season with salt and pepper.
- Create a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach mixture, then secure with kitchen twine or toothpicks.
- Season the outside of the chicken with salt, pepper, and smoked paprika.
Cooking
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and let it rest on a plate, tented with foil.
Sauce Preparation
- Return the skillet to the stovetop over medium heat. Add butter and remaining garlic, sautéing for 30 seconds until fragrant.
- Add chicken broth, lemon juice, and honey to the skillet. Simmer for 2-3 minutes until slightly reduced, scraping up any browned bits from the bottom of the pan.
Serving
- Slice the chicken and serve with the lemon-garlic sauce drizzled over the top.
Notes:
- For a lighter version, use reduced-fat feta cheese or substitute with ricotta.
- Replace sun-dried tomatoes with fresh cherry tomatoes for a fresher taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes.
- Use fresh herbs whenever possible for the best flavor.
Quick Tips:
- To prevent the chicken from drying out, avoid overcooking. Use a meat thermometer to ensure it reaches 165°F (74°C).
- For a crispier exterior, finish the chicken under the broiler for 2-3 minutes.
- Let the chicken rest for 5 minutes before slicing to keep the juices inside.
- To thicken the sauce, simmer it for an extra 2-3 minutes or add a cornstarch slurry.
Side Dish Suggestions:
- Greek salad with cucumber, tomatoes, and olives
- Roasted lemon garlic asparagus
- Garlic parmesan roasted potatoes
- Quinoa pilaf with herbs and pine nuts
- Steamed green beans with olive oil and lemon zest
Nutritional Benefits:
- High in protein from chicken and feta cheese, supporting muscle health
- Spinach provides iron, vitamin K, and antioxidants
- Sun-dried tomatoes are rich in lycopene, promoting heart health
- Olive oil offers healthy monounsaturated fats
- Garlic has anti-inflammatory properties
Serving Suggestions:
- Slice the chicken diagonally for an elegant presentation
- Drizzle extra lemon-garlic sauce over the chicken before serving
- Garnish with fresh herbs and lemon wedges
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio
- Serve one stuffed chicken breast per person as a main course
Meal Prep Tips:
- Prepare the spinach and feta filling up to a day in advance
- Stuff the chicken breasts and store them covered in the refrigerator for up to 24 hours before cooking
- Make the lemon-garlic sauce ahead and reheat gently before serving
- Chop herbs and prepare lemon wedges in advance for quick assembly
Customization Ideas:
- Vegetarian option: Use this filling in large portobello mushrooms instead of chicken
- Gluten-free: The recipe is naturally gluten-free; ensure all ingredients are certified gluten-free
- Dairy-free: Replace feta with dairy-free cheese alternative or omit and add extra herbs
- Spicy variation: Add red pepper flakes to the filling for a kick
- Nut addition: Incorporate toasted pine nuts or chopped walnuts into the stuffing for extra crunch
