Description
Easy Spinach and Feta Stuffed Chicken is a flavorful dish featuring boneless chicken breasts stuffed with a mixture of fresh spinach, crumbled feta cheese, onions, garlic, and nutmeg, then seared and baked with a lemon-wine sauce.
Ingredients
- 4 small chicken breasts (boneless, skinless)
- 6 ounces fresh spinach
- 2 tablespoons minced onion (or shallot)
- 1/2 cup crumbled feta cheese
- 1 large egg yolk
- 1 small garlic clove, minced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt (for filling), plus more for seasoning chicken
- 2 1/2 tablespoons butter, divided
- 1 teaspoon olive oil
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- Salt and pepper, for seasoning chicken
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large skillet, wilt the spinach over medium heat using tongs, then set aside. Once cooled slightly, squeeze out any excess liquid. Wipe the skillet clean.
- In a small bowl, combine the wilted spinach, crumbled feta, minced onion, egg yolk, minced garlic, ground nutmeg, and 1/4 teaspoon kosher salt. Mix well to create the filling.
- Create a pocket in each chicken breast by carefully slicing into the thickest part, being careful not to cut all the way through.
- Gently stuff each chicken pocket with the spinach and feta mixture. Season the outside of the stuffed chicken breasts generously with salt and pepper.
- Heat 1 tablespoon of butter and the olive oil in the same skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
- Transfer the seared chicken to a baking dish. In the same skillet, melt the remaining 1 1/2 tablespoons of butter. Deglaze the pan by adding the white wine and lemon juice, scraping up any browned bits. Simmer for 1-2 minutes.
- Pour the pan sauce over the chicken in the baking dish. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165 degrees F (74 degrees C).
- Serve hot, with extra sauce spooned over each piece.
Notes
- Ensure the chicken reaches an internal temperature of 165°F for safety.
- Squeeze out as much liquid from the spinach as possible to prevent a watery filling.
- This recipe is gluten-free if using gluten-free ingredients.