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
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
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Preheat oven to 425 degrees F.
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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.
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Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
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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.
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Mix well and set aside.
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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.
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Heat a large, oven-safe or cast iron skillet over medium heat.
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Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
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Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
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Remove from oven and tent with foil for 5 minutes before eating.
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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
Blue Smart Points: 6
Green Smart Points: 8
Purple Smart Points: 6
Keywords: baked stuffed chicken breast, low carb stuffed chicken breast, spinach stuffed chicken breast, stuffed chicken breast