Description

Juicy chicken breasts stuffed with a creamy blend of spinach, feta, and ricotta, seasoned with aromatic spices, seared to golden perfection, and baked for a flavorful, easy weeknight dinner.

Ingredients

4 boneless skinless chicken breasts

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 cup frozen chopped spinach, thawed and squeezed dry

½ cup feta cheese, crumbled

½ cup ricotta cheese

2 scallions, chopped

2 garlic cloves, minced

½ teaspoon dried dill

Toothpicks, for securing

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Pat chicken dry.
Cut a horizontal slit in the thickest part of each chicken breast to create a pocket, without cutting through.
In a small bowl, combine paprika, oregano, garlic powder, onion powder, salt, and pepper. Season chicken inside and out.
In another bowl, mix spinach, feta, ricotta, scallions, garlic, and dill until well combined.
Spoon filling evenly into chicken pockets and secure with toothpicks.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown.
Transfer skillet to oven and bake for 15–18 minutes, or until internal temperature reaches 165°F (74°C). Optional: Broil 1–2 minutes for extra browning.
Remove toothpicks before serving.

Notes

Swap ricotta for whipped cottage cheese for a lighter filling.
Use fresh baby spinach, chopped and lightly sautéed, instead of frozen.
Add sun-dried tomatoes and lemon zest for a Mediterranean twist.
Season with za’atar instead of paprika and oregano for a Middle Eastern flavor profile.
Make ahead by preparing through the searing step, refrigerating, and baking later.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Searing and Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 chicken breast
Calories: 340
Sugar: 1g
Sodium: 640mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 42g
Cholesterol: 120mg