Description
Juicy chicken breasts stuffed with tangy feta and spinach? This 30-minute dinner trick will make you look like a kitchen genius.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (6–8 oz/170-225g each)
- 6 oz (170g) feta cheese, crumbled
- 2 cups (60g) fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels.
- Cut a pocket in each chicken breast by slicing horizontally through the thickest part without cutting all the way through. Season inside and outside with salt and pepper.
- In a medium bowl, combine feta, spinach, garlic, 1 tablespoon olive oil, lemon juice, oregano, thyme, and red pepper flakes.
- Stuff each chicken breast with the feta-spinach mixture, then secure openings with toothpicks.
- Heat remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear chicken presentation-side down for 3-4 minutes until golden brown, then flip and sear other side for 2-3 minutes.
- Transfer skillet to preheated oven and bake for 15-20 minutes until chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven, transfer chicken to a cutting board, and let rest for 5-7 minutes before removing toothpicks and slicing.
- Serve immediately, garnished with additional olive oil and fresh herbs if desired.