Spinach Stuffed Chicken Breasts with Tomato and Feta

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 Tomato Feta Stuffed Chicken Breast

No boring chicken breasts here! I knew this spinach-tomato-feta mixture, inspired by my stuffed portobello recipe from the Skinnytaste Air Fryer Cookbook, would be amazing stuffed in a chicken breast. This dish has flavor overload. Not to mention, it’s high in protein and low in carbs – a filling meal in one! If you want, add 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.

Stuffed Chicken Ingredients:

This chicken is packed with delicious Italian ingredients:

Veggies: Sun dried tomatoes, spinach, shallots, and garlic
Cheese: Feta and Parmesan
Herbs: Basil and oregano
Staples: Panko, salt, and olive oil

How To Stuff

After you slice a pocket into the sides 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 and 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 Tomato Feta Stuffed Chicken Breast:

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:

Spinach Tomato Feta Stuffed Chicken Breast

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

This Spinach Tomato Feta Stuffed Chicken Breast is filled with a flavorful spinach, sun dried tomato, and feta cheese mixture, seared in a skillet, and then baked to perfection.

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

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 spinach mixture 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 1/2 tablespoon 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 use toothpicks 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, until browned.
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.

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