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Juicy stuffed chicken breast with savory spinach and mushroom filling—easy, delicious, and perfect for any meal!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 30 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 4 large chicken breasts | |
| 1 teaspoon dried oregano | |
| 1 teaspoon paprika | |
| Salt and pepper to taste |
For the Filling:
| 2 tablespoons olive oil (for sautéing) | |
| 2 shallots, finely diced | |
| 4 cups mushrooms, sliced (cremini or button) | |
| 4 cloves garlic, minced | |
| 3 tablespoons fresh thyme leaves (or 1 tsp dried thyme) | |
| 6 cups spinach, roughly chopped | |
| ⅔ cup feta cheese, crumbled | |
| 2 tablespoons fresh mint, chopped (plus more for garnish) | |
For the Lemon Sauce:
| 2 tablespoons unsalted butter | |
| 2 tablespoons olive oil | |
| 2 cloves garlic, minced | |
| 1 cup chicken broth | |
| 2 lemons (juice and zest) | |
| 2 tablespoons capers, chopped (optional) |
Extras:
| Toothpicks or kitchen twine (to secure the chicken) |
Preparation
1
Prepare the Chicken:
Preheat the oven to 375°F (190°C). Butterfly each chicken breast by carefully slicing it horizontally without cutting it through, then open it like a book. Season the chicken thoroughly on both the inside and outside with oregano, paprika, salt, and pepper.
Preheat the oven to 375°F (190°C). Butterfly each chicken breast by carefully slicing it horizontally without cutting it through, then open it like a book. Season the chicken thoroughly on both the inside and outside with oregano, paprika, salt, and pepper.
2
Make the Filling:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots and mushrooms, sautéing for about 5 minutes until softened. Stir in the garlic and thyme, cooking for an additional minute until fragrant. Add the spinach and cook until wilted about 2 minutes, then remove the skillet from heat. Mix in the feta cheese and fresh mint, stirring to combine. Set the mixture aside to cool slightly before using as the filling.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots and mushrooms, sautéing for about 5 minutes until softened. Stir in the garlic and thyme, cooking for an additional minute until fragrant. Add the spinach and cook until wilted about 2 minutes, then remove the skillet from heat. Mix in the feta cheese and fresh mint, stirring to combine. Set the mixture aside to cool slightly before using as the filling.
3
Stuff the Chicken
Spoon the filling onto one side of each chicken breast. Fold the other side over and secure with toothpicks or kitchen twine.
Spoon the filling onto one side of each chicken breast. Fold the other side over and secure with toothpicks or kitchen twine.
4
Cook the Chicken:
Heat an oven-safe skillet with 2 tablespoons of olive oil over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until they are golden brown. Then, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
Heat an oven-safe skillet with 2 tablespoons of olive oil over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until they are golden brown. Then, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken's internal temperature reaches 165°F (74°C).
5
Make the Lemon Sauce:
While the chicken bakes, melt the butter in a small saucepan over medium heat. Add the olive oil and garlic, sautéing until fragrant. Stir in the chicken broth, lemon juice, lemon zest, and capers (if using). Let the mixture simmer for about 5 minutes until slightly reduced.
While the chicken bakes, melt the butter in a small saucepan over medium heat. Add the olive oil and garlic, sautéing until fragrant. Stir in the chicken broth, lemon juice, lemon zest, and capers (if using). Let the mixture simmer for about 5 minutes until slightly reduced.
6
Remove toothpicks or twine from the chicken. Drizzle lemon sauce over the top.
Garnish with extra mint and serve with your favorite sides.