This spinach-stuffed chicken breast recipe combines three cheeses, walnuts, sun-dried tomatoes, and spinach to give you big Mediterranean flavor in just 20 minutes!
A chicken breast recipe packed with Mediterranean flavor
Chicken breast gets a bad rap for being boring, but I like to think of it as a blank canvas for my favorite Mediterranean flavors. They just need a tasty topping to wow even the most skeptical of diners. When it comes to flavor, those of us with Mediterranean heritage know a thing or two about combining bold flavors for maximum impact!
This chicken breast recipe with bright sun-dried tomatoes, creamy ricotta cheese, and fragrant oregano is Italian-style comfort without being too heavy. And because stuffed chicken breast is quick to cook in one pan, this easy dinner recipe is perfect for busy weekdays.
It’s also the feeling of a special night without the fuss. As Lisa commented, “It was delicious! My daughter said, ‘Mom, this is a good restaurant!'” I had to agree! It was easy too!” The best compliment!
Ingredients and Substitutions
I wanted this Spinach Stuffed Chicken Breast recipe to be super convenient to grab on the way home from work. You will probably have most of what you need:
- Chicken breasts: You can also use chicken thighs and adjust the cooking time. Or you can even make salmon stuffed with spinach.
- Frozen Spinach: Already wilted and wrinkled, this is the secret to adding a lot of this superfood with almost no effort.
- Substituting fresh spinach for frozen: Start with about 1 pound of fresh spinach. Roast or blanch until wilted (it will shrink a lot), then let it cool before squeezing or squeezing out excess moisture.
- walnuts: Replace it with another very delicate nut, such as pine nuts or almonds.
- Sun-dried tomatoes: I prefer the rich flavor of sun-dried tomatoes without the sulfur. Replace them with green olives or sliced preserved lemons.
- ParsleyComment : Replace with dill, basil or mint.
- garlic: Swap them for green onions, shallots, or yellow onions.
- Cheese: 3-cheese mixture ricotta, mozzarellaand Parmesan rich and fragrant, but not heavy.
- oregano: Look for Greek oregano, which is earthy and peppery, not Mexican oregano, which is similar to anise. Replace with dried thyme, rosemary, or Italian seasoning.
- Kosher salt and black pepper improve the taste.
- Extra virgin olive oil holds the filling together and adds richness. I love our Buttery Italian Nocellara with this recipe.
- Chicken breasts lean and thick, making them perfect for stuffing.
How to cook chicken breast stuffed with spinach
Using frozen spinach is the key to getting spinach-stuffed chicken breasts on your table in less than 30 minutes. Here are the steps:
- Drain the spinach. Place 5 ounces of thawed spinach in a clean (but not precious) kitchen towel and wring to remove excess water.
- Make the filling. Add spinach to a medium bowl along with 1/2 cup chopped walnuts, 6 chopped sun-dried tomatoes, 1/4 cup chopped parsley, 2 minced garlic cloves, 1/2 cup ricotta, 1/4 cup shredded mozzarella, 1/4 cup grated Parmesan, and 1 teaspoon dried oregano. Season with a pinch of salt and pepper, drizzle with a little olive oil and toss until well combined.
- Prepare the chicken. Pat the chicken breasts dry and season both sides with salt and pepper. Now you need to make a pocket in each chicken breast. Place the chicken breast on a cutting board. Place your hand firmly on your chest. Insert a good chef’s knife into the thickest part of the breast and cut through it to create a 3- to 4-inch-wide pocket (only cut 3/4 of the way, or you’ll be cutting through the chicken breast).
- Stuff the chicken breasts. Spoon the stuffing mixture into the pocket of each chicken breast (try to divide the stuffing equally between all four pieces).
- Fry the chicken. In a large cast-iron skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering but not smoking. Add the chicken and cook on one side for 5 to 7 minutes, then flip and cook on the other side for about 5 more minutes (the internal temperature of the chicken should be 165°F).
- Finish and serve. Remove from heat and let chicken rest for 3 to 5 minutes. If desired, cut the chicken into small pieces. Garnish with remaining walnuts, a little parsley and sun-dried tomatoes. Enjoy!
What to serve with chicken breast stuffed with spinach
Since chicken breasts are a lean meat, I like to turn them into a hearty yet healthy meal with:
- Hearty salad: Italian potato salad or Mediterranean orzo salad would be great.
- Vegetable salad: Fattoush or Greek salad
- Grains or starches: Salad with basmati rice or quinoa
- For dessert: I like a bit of citrus to balance out the richness of the cheesy filling. Lemon tart or lemon sorbet come to mind, but if lemon isn’t your thing, try Greek yogurt cheesecake.
More chicken breast recipes
- Braised chicken breast with caramelized onions and sage
- Sun-dried tomato chicken (no heavy cream!)
- Poached chicken breast with lemon grass dressing
- Juicy grilled chicken breast
- Baked chicken breast with artichoke
Chicken breast stuffed with spinach
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Ingredients
- 5 oz frozen spinach thawed
- 3/4 a cup walnuts, finely chopped (split)
- 6 sun dried tomatoes, chopped, plus more for garnish
- 1/4 a cup chopped fresh parsley plus more for garnish
- 2 garlic cloves, mincemeat
- 1/2 a cup ricotta
- 1/4 a cup of shredded mozzarella
- 1/4 a cup grated parmesan
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
- Extra virgin olive oil
- 4 boneless skinless chicken breasts
Instruction
-
Drain the spinach. Place the spinach on a clean (but not precious) kitchen towel and wring to remove excess water.
-
Make the filling. Add spinach to medium bowl along with 1/2 cup chopped walnuts (reserve 1/4 cup walnuts for later). Add sun-dried tomatoes, parsley, garlic, ricotta, mozzarella and Parmesan. Season with oregano and a pinch of salt and pepper. Drizzle with a little olive oil and toss until well combined.
-
Prepare the chicken. Pat the chicken breasts dry and season both sides with salt and pepper. Now you need to make a pocket in each chicken breast. Place the chicken breast on a cutting board. Place your hand firmly on your chest. Insert a good chef’s knife into the thickest part of the breast and cut through it to create a 3- to 4-inch-wide pocket (only cut 3/4 of the way, or you’ll be cutting through the chicken breast).
-
Stuff the chicken breasts. Spoon the stuffing mixture into the pocket of each chicken breast (try to divide the stuffing equally between all four pieces).
-
Fry the chicken. In a large cast-iron skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering but not smoking. Add the chicken and cook on one side for 5 to 7 minutes, then flip and cook on the other side for about 5 more minutes (the internal temperature of the chicken should be 165°F).
-
Finish and serve. Remove from heat and let chicken rest for 3 to 5 minutes. If desired, cut the chicken into small pieces. Garnish with remaining walnuts, a little parsley and sun-dried tomatoes. Enjoy!
Video
Notes
- Buy this recipe: Visit our store browse quality Mediterranean ingredients including olive oil and oregano is used in this recipe.
- To defrost spinach: Leave it in the fridge overnight, heat it in the microwave for a minute or two, or run it under warm water in a colander.
- Baked version: You can bake this chicken in a lightly oiled baking dish at 350 degrees F and heat for about 16 to 18 minutes or until the internal temperature in the thickest part of the chicken reaches 165 degrees F.
Nutrition
This post has recently been updated with new information for the benefit of readers.
Try our organic sun-dried tomatoes!
Vine-ripened, all-natural sun-dried tomatoes with the perfect balance of sweet and tangy.
Frequently asked questions
It is best to use a thick chicken breast. Press down on the top of the chicken breast with your non-dominant hand and, with the knife in your other hand, slowly make a horizontal cut down the center of the chicken breast without cutting all the way through the back. Extend the cut from one side to the other until you have a wide pocket.
Some sealant is likely to fall out, but you can reduce the chance of this by following a few guidelines. First, don’t line your pocket. Second, let the chicken rest for a few minutes before slicing. This allows the filling to cool down a bit and become less runny.
Yes, you can prepare the chicken and stuffing 1 day in advance by storing them in separate containers. Then on the day you want to serve them dishes and cook.
Yes, chicken breast is considered a lean protein, and the spinach, feta, and walnut filling adds iron, calcium, and healthy fats. There is no breadcrumbs or heavy cream in my recipe.
The post Mediterranean Stuffed Chicken Breast appeared first on The Mediterranean Dish.
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