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
- Prepare the seasoning: In a small mixing bowl, combine thyme, oregano, ground black pepper, ground cumin, garlic powder, salt, and paprika. Divide the seasoning into two parts. We will use half of it to marinate the chicken and the remaining for the stuffing. Keep it aside.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
- Create a pocket for stuffing: Pat the chicken breasts dry. Place one breast on a cutting board and, using a sharp knife, carefully slice horizontally into the thickest part to create a deep pocket, stopping about ¾ of the way through. Do not cut all the way through.4 boneless
- Marinate the chicken: Coat the chicken all over, including inside the pockets, with lemon juice, olive oil, and half of the prepared seasoning.2 teaspoon lemon juice, 2 teaspoon olive oil, Half of the seasoning
- Prepare the stuffing: Heat 2-3 teaspoons of oil over medium heat. Add the onions and bell peppers and sauté until the onions turn translucent. Add the garlic and sauté for 30 seconds. Remove it to a mixing bowl to cool down a little.1 cup chopped onions, 1 red bell pepper, 1 teaspoon finely chopped/minced garlic
- Prepare the spinach and cheese stuffing: Add the spinach, feta cheese, mozzarella, parmesan, lemon juice, olive oil, and the remaining seasoning to a bowl. Mix well, taste, and adjust the seasoning if needed. The spinach and cheese stuffing is ready. Keep it aside.2 cups baby spinach, ½ cup feta cheese, ½ cup mozzarella cheese, ¼ cup parmesan cheese, 1 teaspoon lemon juice, 1 teaspoon olive oil
- Stuff the chicken breasts: Divide the stuffing into 4 equal portions. Fill each chicken breast pocket with 2-3 teaspoons of the spinach and cheese mixture.
- Secure the chicken breasts: Close the open ends with a toothpick to keep the stuffing from coming out. One way is to insert the toothpick through the top, then down through the bottom layer, and back up through the top. See the image for guidance.
- Another easy method: Insert the toothpick from the top and push it through the bottom of the chicken breast, as shown in the picture below.
- Pan-sear the chicken: Wipe the pan clean (I use the same pan from the stuffing). Heat 2 teaspoons of oil over medium heat and place the stuffed chicken in the heated pan. Sear for 2-3 minutes on each side until golden. Cook in batches if needed. The chicken does not need to be fully cooked. Transfer to a baking sheet, or keep it in the pan if it's oven-safe.
- Baking the stuffed chicken breasts: Preheat the oven to 180° C or 350°F. Bake for 20-25 minutes until cooked (the thickest part of the chicken reaches 165° F (74° C).
- Serve: Let the chicken rest for 5 minutes. Remove the toothpicks, then slice and serve with roasted vegetables or any salad of your choice.
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