Mediterranean Stuffed Chicken Breast Recipe
This Mediterranean stuffed chicken breast is quick and easy dinner recipe. This easy stuffed chicken breast recipe is loaded with delectable Mediterranean flavors and is ready in 30 minutes. It has chicken breast, spinach, feta cheese, onions, garlic, bell peppers, olives, and herbs. Here’s how to make it with step by step photos and a video recipe.
Servings: 4 stuffed breasts
Calories: 559kcal
Equipment
- 1 small mixing bowl
- 1 Heavy bottom pan/skillet
Ingredients
For the seasoning
- ½ tablespoon dried oregano
- 1 teaspoon dried thyme
- ½ tablespoon salt
- ½ tablespoon garlic powder
- ½ tablespoon ground cumin
- ½ tablespoon ground black pepper
- 2 teaspoon paprika
To marinate the chicken
- 4 boneless skinless chicken breasts
- 2 teaspoon lemon juice
- 2 teaspoon olive oil
- Half of the seasoning
To make stuffed chicken breast
- 1 cup chopped onions
- 1 red bell pepper chopped
- 1 teaspoon finely chopped/minced garlic
- 2 cups baby spinach chopped
- ½ cup feta cheese
- ½ cup mozzarella cheese
- ¼ cup parmesan cheese
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
Instructions
Preparations
- Prepare the seasoning: In a small mixing bowl, combine thyme, oregano, ground black pepper, ground cumin, garlic powder, salt, and paprika. Divide the seasoning in two parts. We will use half of it to marinate the chicken and the remaining for the stuffing. Keep it aside.
- Marinate the chicken: Pat the chicken breast dry with paper towels. Place the chicken breast on a stable cutting board and use one hand to hold it steady. With a sharp kitchen knife, carefully slice horizontally into the thickest part of the breast, stopping about ¾ of the way through, to create a deep pocket without cutting all the way through. You can watch the video for details. Marinate the chicken (making sure to coat it all over and inside the pockets) with lemon juice, olive oil, and half of the prepared seasoning.
- For the stuffing/filling: Heat 2-3 teaspoon oil over medium heat. Add onions and bell peppers. Sauté until onions are translucent. Add garlic and sauté for 30 seconds. Remove it to a mixing bowl to cool down a little. Add spinach, feta cheese, mozzarella cheese, parmesan cheese, lemon juice, olive oil and the remaining seasoning. Combine. Taste and adjust the seasoning. Spinach and cheese stuffing is ready. Keep it aside.
- Stuff the chicken breasts: Divide the stuffing in 4 equal parts. Fill the pocket in the chicken breasts with 2-3 teaspoons of this spinach and cheese mixture. Close the ends with toothpick to secure the stuffing from coming out.
To make Mediterranean stuffed chicken breast
- Pan-sear the chicken: Wipe the pan with clean kitchen tissue. I used the same pan used to make stuffing earlier. Heat 2 teaspoon of oil over medium heat. Place the stuffed chicken on the heated pan. Sear the chicken for 2-3 minutes on each side or until golden brown. Since my pan was small, I cooked the chicken in two batches. The chicken need not be completely cooked. Remove the chicken to a baking sheet. If your pan is oven-safe, you can bake the chicken in it.
- Baking the stuffed chicken breasts: Preheat the oven at 180° C or 350°F. Bake for 20-25 minutes until cooked (thickest part of the chicken reaches 165° F (74° C).)
- Serve: Rest the chicken for 5 minutes. Remove the toothpicks before serving. Spinach stuffed chicken breasts are ready to serve. Slice them and serve with roasted vegetables or any salad of your choice. Serve with salad or roasted vegetables on side.
Video
Notes
- Season the chicken breasts to enhance the flavor.
- Don't overfill the chicken breasts. Be careful not to overfill the chicken breasts, as this can cause the filling to spill out during cooking.
- Rinse the spinach thoroughly and place it in a colander to drain off any excess water. Once dry, chop it finely. Make sure the spinach is completely dry, as any leftover moisture can make the stuffing soggy.
- Searing the chicken breasts in a hot pan before baking helps to lock in the juices and add flavor.
- The chicken should be cooked until it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature.
- Allow the chicken to rest for a few minutes before slicing and serving. This helps the juices to redistribute, resulting in a more tender and flavorful chicken.
- Stuffed chicken breasts can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
- Read our full nutrition disclaimer here.
Nutrition
Serving: 1g | Calories: 559kcal | Carbohydrates: 10g | Protein: 82g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 180mg | Sodium: 1687mg | Potassium: 1571mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3268IU | Vitamin C: 50mg | Calcium: 312mg | Iron: 4mg