Stuffed with a flavorful spinach feta filling and smothered in a creamy spinach sauce, these spinach feta stuffed chicken breasts look like fancy dinner food, but they are ready in under an hour with minimal ingredients!
Hello, chicken dinner of all of our actual DREAMS!!
Personal opinion: If you’re not dreaming of spinach feta stuffed chicken every night, consider that to be a sign.—that you’ve GOTTA eat this chicken asap.
I know. Stuffed chicken sounds and looks terrifyingly difficult, but TRUST ME on this! This ain’t our first rodeo around here with stuffed chicken and I’ve got a couple tricks up my sleeve that make it literally as easy as any weeknight dinner.
And trust me: you WANT this creamy, cheesy, spinach-y (?) goodness in your life EVERY night.
We’ve got literally only THREE components standing between you and this spinach feta stuffed chicken, guys. With EASY stuff I’m positive you have stocked in your fridge! I’m SO serious that you’re going to want this every night.
- Pan-sear the chicken breasts. (BEFORE stuffing them) A reader actually suggested doing it this way and my mind was blown with how much easier it was. No more hassling to keep that filling inside!
- Filling. Sauteed spinach + garlic + feta. Easy-peasy is the name of the game, folks.
- Sauce. COMPLETELY necessary. It brings all the components of this stuffed chicken together. It’s just a quick garlic white sauce with some extra spinach. It’s simple, yet incredible.
I recommend serving this stuffed chicken over hot rice or pasta with PLENTY of that sauce gold spooned on top. And extra feta? You know me so well.
Chicken dinner for the BOOKS, my friends. Yes. Yes. YES.
Skillet Creamy Spinach Feta Stuffed Chicken Breasts
Ingredients
Stuffed Chicken
- 3 medium chicken breasts (about 1-1/2 lbs)
- Salt and pepper to taste
- 2 tablespoons butter, divided
- 3 cups fresh baby spinach
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil
Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons white whole wheat flour
- 3/4 cup milk
- 1/4 cup half and half cream
- 2 cups baby spinach
- Salt and pepper to taste
- Hot rice or pasta for serving
Instructions
Stuffed Chicken
- Pat chicken breasts dry and cut a slit in each about 2/3 through. Season with salt and pepper.
- In a medium skillet over medium high heat, saute spinach in 1 tablespoon butter until spinach is wilted. Add garlic and saute 1 minute until fragrant. Toss in feta cheese.
- In a separate skillet, heat remaining 1 tablespoon butter and oil over medium-high heat until shimmery. Sear chicken on both sides 2-3 minutes per side until golden brown. Transfer to a large plate.
- Fill each chicken breast with spinach feta mixture using toothpicks to secure. Return chicken to skillet and bake at 375F 20-25 minutes or until chicken registers 165F.
Sauce
- Remove chicken from pan and keep warm. Discard drippings from pan. Over medium-high heat, melt butter in skillet and saute garlic until fragrant, about 1 minute. Whisk in flour until smooth.
- Reduce heat to medium and gradually add milk and half and half, whisking until sauce is smooth. Bring to a low simmer over medium heat until bubbly and thickened. Fold baby spinach into sauce and stir until spinach is wilted. Season sauce with salt and pepper to taste. Remove from heat.
- Add chicken back to pan, spooning sauce over top. Serve chicken hot with sauce over pasta or rice if desired. Enjoy!
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