These feta and spinach stuffed chicken breasts are bright, lemony, cheesy, and moist. A quick spice rub on the chicken makes a savory backdrop for the briny feta and spinach filling.
Ingredients
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4 (8 ounce) skinless, boneless chicken breasts
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 ounces feta cheese in brine, crumbled
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped green onions
1 tablespoon minced garlic
1/2 teaspoon dried dill
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Preheat the oven to 400 degrees F (200 degrees C). Pat chicken dry using paper towels. Cut a horizontal slit in the thickest part of each chicken breast to create a pocket, making sure not to cut all the way through.
Dotdash Meredith Food Studios
Stir together paprika, salt, oregano, garlic powder, onion powder, pepper, and 1 tablespoon olive oil in a small bowl until combined. Rub chicken with paprika mixture until evenly coated.
Dotdash Meredith Food Studios
Stir together spinach, feta, lemon juice, scallions, garlic, and dill in a medium bowl until blended. Stuff each pocket with 1/4 cup of the spinach mixture. Close pockets with wooden picks.
Dotdash Meredith Food Studios
Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium. Add chicken, and cook until spices toast and darken, 3 to 4 minutes per side.
Dotdash Meredith Food Studios
Transfer skillet to preheated oven, and cook until an instant-read thermometer inserted into thickest portion of chicken registers 165 degrees F (74 degrees C), about 15 minutes. Remove and discard wooden picks.
Dotdash Meredith Food Studios