Spinach Stuffed Chicken Breast with Tomato and Feta (2024)

This post may contain affiliate links. Read my disclosure policy.

These Baked Spinach Stuffed Chicken Breasts with Sun-Dried Tomatoes and Feta Cheese are high in protein and low in carbs – a filling meal in one!

Spinach Stuffed Chicken Breast

These is, hands down the BEST stuffed chicken breast recipe! The filling is a Mediterranean-inspired spinach-tomato-feta mixture that’s beyond delicious. Not to mention, it’s high in protein and low carb – a filling meal in one or serve it with a side salad. For more stuffed chicken recipes, try Roasted Red Pepper and Prosciutto Stuffed Chicken and Sun Dried Tomato and Cheese Stuffed Chicken Rollatini.

Chicken breast is such a great lean source of protein, but can be a bit boring, so stuffing them with lots of fresh and flavorful ingredients is a great way to make it exciting! I’m typically a dark meat girl, so when I make chicken breasts I really make sure it’s anything but boring.

How To Make Stuff Chicken Breasts

Slice a pocket along the side of the chicken breasts.
Put ¾ cup of the veggie/cheese mixture into each piece.
If needed, you can use a toothpick to keep the chicken together.
Next, sear the chicken on both sides for a couple of minutes in a cast iron skillet to brown it.
Then transfer to the oven to bake for 12 to 15 minutes at 425 degrees. Cook until a thermometer inserted into the chicken reaches 165 degrees.

Tips for Spinach Stuffed Chicken Breasts:

Look for organic chicken, which typically has smaller breasts.
Be careful not to cut your chicken breast all the way through.
Chop your ingredients small so they can all fit inside the chicken.
If you don’t have an oven-safe or cast iron skillet, sear the chicken in a skillet first, and then transfer to an oven-safe dish.
Refrigerate leftovers for up to four days.
To freeze the leftovers, transfer to a freezer-safe container and freeze for up to three months.

More Easy Stuffed Chicken Recipes You’ll Love:

Prosciutto, Pear and Brie Stuffed Chicken Breasts
Cheesy Jalapeño Popper Baked Stuffed Chicken
Chicken Rollatini with Spinach alla Parmigiana
Buffalo Stuffed Chicken Breasts
Chicken Cordon Bleu

Spinach Tomato Feta Stuffed Chicken Breast

4.83 from 118 votes

Cals:407

Ingredients

▢ 4 organic boneless, skinless chicken breasts, about 6 oz each
▢ 3/4 tsp kosher salt
▢ 3/4 tsp paprika
▢ 1/2 tsp garlic powder

Filling:

▢ 1 cup baby spinach, chopped
▢ 2/3 cup sundried tomatoes in oil, drained and chopped
▢ 2/3 cups crumbled feta cheese
▢ 1 medium shallot, chopped
▢ 1 large garlic clove, minced
▢ 1/4 cup chopped fresh basil
▢ 2 tablespoons plain or gluten-free panko
▢ 1 tablespoon chopped fresh oregano
▢ 1 tablespoon grated Parmesan cheese
▢ 1/4 teaspoon kosher salt
▢ 1 tablespoon olive oil, divided

Instructions

Preheat oven to 425 degrees F.
Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinachmixture to go.
Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2tablespoon olive oil.
Mix well and set aside.
Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can usetoothpicks to close chicken breast.
Heat a large, oven-safe or cast iron skillet over medium heat.
Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, untilbrowned.
Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
Remove from oven and tent with foil for 5 minutes before eating.
Remove toothpicks and eat right away.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Video

Nutrition

Serving: 1 stuffed breast, Calories: 407 kcal, Carbohydrates: 7 g, Protein: 44.5 g, Fat: 22 g, Saturated Fat: 6.5 g, Cholesterol: 148 mg, Sodium: 830 mg, Fiber: 1.5 g, Sugar: 3.5 g

Did You Make This Recipe?

Post a pic and mention @skinnytaste or tag #skinnytaste!

Spinach Stuffed Chicken Breast with Tomato and Feta (2024)