This dish is delicious! It brings together juicy chicken with a creamy and savory filling of spinach, cheese, and herbs. The best part? It’s super easy to make! Here’s how:
Ingredients:
4 boneless, skinless chicken breasts, about 6 oz each;
2 cups of fresh spinach leaves, chopped;
1/4 cup of crumbled feta cheese;
2 tablespoons of cream cheese, softened;
2 cloves of garlic, minced;
1/4 teaspoon of salt;
1/4 teaspoon of black pepper;
2 tablespoons of olive oil;
1/4 cup of chicken broth;
2 tablespoons of lemon juice;
2 teaspoons of cornstarch;
Fresh parsley, chopped, for garnish;
Cooking:
First, you gotta cut a pocket in each chicken breast, but be careful not to slice all the way through. This is where you’ll put the filling later. To do that, you can use a sharp knife to make a horizontal cut along the thickest part of the chicken. You can also use kitchen scissors if you’d like. Just make sure to leave enough room for the filling, but not so much that the chicken falls apart.
Next, you gotta mix the spinach, feta, cream cheese, garlic, salt, and pepper in a small bowl to make the filling. You can use a fork or spoon to mash and combine everything really well. If you’re into it, feel free to throw in some other herbs or spices like oregano, basil, thyme, or rosemary. It’s totally up to you!
Then, you have to stuff each chicken breast with the filling, using a spoon or your fingers to push the mixture into the pocket. You don’t have to use all of it—just enough to fill up the chicken without it spilling over. If you want, you can also stick toothpicks in there to keep everything in place and prevent any leaks. But remember to take them out before serving.
The next thing you gotta do is cook the chicken until it’s all golden and crispy on the outside and super juicy and tender on the inside. There are two ways to make this happen: you can either bake the chicken in the oven or sear it on a skillet and then finish it off in the oven. I’ll break down both methods for ya, so you can pick whichever one floats your boat.
Method 1:
Bake the chicken in the oven. This way is easier and requires less oil, but it might take a bit longer, and the chicken may not get as crispy. To do this, you gotta:
Preheat the oven to 375°F and give the baking dish a light coating of grease.
Place the stuffed chicken breasts in the baking dish and give them a good brush of olive oil. You can also sprinkle some paprika, salt, and pepper on top to add an extra burst of flavor. Pop the chicken into the oven for about 25 to 30 minutes until it’s fully cooked and the filling is all bubbly. To ensure it’s done just right, you can use a meat thermometer to check that the internal temperature reaches at least 165°F.
Take the chicken out of the oven and give it 5 minutes to chill before serving.
Method 2:
Brown the chicken in a pan and then pop it in the oven to finish. It’s a bit more involved and requires extra oil, but you’ll end up with a tastier, crunchier bird. Here’s how:
Preheat the oven to 375°F and heat a large oven-safe skillet over medium-high heat. Add some olive oil to the skillet and give it a fine swirl so that the bottom is nicely coated. Cook the stuffed chicken breasts for around 4 minutes on each side until they turn golden and crispy. If your skillet isn’t big enough, you might need to do this in batches.
Put the chicken in the oven and bake it for about 15 to 20 minutes, or until it’s fully cooked and the filling is all nice and bubbly. You can use a meat thermometer to check if the inside of the chicken has reached at least 165°F. Take it out of the oven and let it rest for about 5 minutes before serving.
Make the sauce:
It’ll give the dish some extra moisture and flavor, and it’s a breeze to make. All you gotta do is:
In a small bowl, mix the chicken broth, lemon juice, and cornstarch until they are well combined. This will form the base of the sauce.
In the same skillet you used to cook the chicken, add some olive oil, and heat it over medium-high heat. Throw in the garlic and cook for about 1 minute, stirring often, until it smells amazing. Just be careful not to burn it, or else it’ll taste bitter.
Add the chicken broth mixture to the skillet and bring it to a boil. Then, lower the heat and let it simmer until it thickens slightly, stirring occasionally. This should take around 5 to 10 minutes, depending on how thick you prefer the sauce. If needed, feel free to adjust the seasoning with salt, pepper, or more lemon juice.
Pour the sauce over the chicken and sprinkle some parsley on top for a nice touch. If you’re a fan, feel free to add an extra drizzle of feta cheese as well.
Serve and enjoy the dish:
You can serve some sides with the chicken, like rice, potatoes, salad, bread, or veggies. Some good choices are:
Garlic Butter Rice;
Roasted Potatoes with Rosemary and Thyme;