Stuffed Chicken Breasts with Spinach and Feta

Juicy chicken breasts stuffed with baby spinach, sun-dried tomatoes, and feta, then seared and baked until tender. A quick, flavorful dinner for four.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F / 200°C. In a small mixing bowl, combine the chopped baby spinach, sun-dried tomatoes, and crumbled feta until the mixture is evenly combined and holds together lightly.

Step 2

Use a sharp knife to carefully cut a deep pocket into the thickest side of each chicken breast, keeping the opposite side intact to hold in the filling. Spoon the spinach mixture evenly into each pocket, pressing it in gently so it stays in place. Season the outside of the chicken with salt and black pepper.

Step 3

Heat the olive oil in an ovenproof skillet over medium heat. Add the stuffed chicken breasts and sear for 2–3 minutes per side until lightly golden. Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken is fully cooked and the filling is hot.

Step 4

Let rest for 3 minutes so the juices settle before slicing or serving.