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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Fusion, Mediterranean
Servings 4 servings
Calories 420 kcal

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.
Keyword Mediterranean, Stuffed Chicken