Chicken feta spinach tomatoes – just the name alone conjures up images of vibrant Mediterranean flavors dancing on your tongue, doesn’t it? I’m thrilled to share this recipe with you, because it’s not just a meal; it’s an experience. Imagine tender, juicy chicken breasts nestled amongst a bed of wilted spinach, bursting with the sweetness of ripe tomatoes, and punctuated by the salty tang of creamy feta cheese. It’s a symphony of tastes and textures that will leave you craving more.
This combination of ingredients isn’t just delicious; it’s also deeply rooted in the culinary traditions of the Mediterranean. Feta, spinach, and tomatoes are staples in Greek and Italian cuisine, often enjoyed in salads, pies, and pasta dishes. Bringing them together with chicken creates a complete and satisfying meal that’s both healthy and incredibly flavorful.
People adore this dish for so many reasons. First, the taste is simply irresistible. The combination of savory chicken, earthy spinach, sweet tomatoes, and salty feta is a match made in heaven. Second, it’s surprisingly easy to make. Whether you’re a seasoned chef or a beginner in the kitchen, you’ll find this recipe straightforward and manageable. Finally, it’s a relatively healthy option, packed with protein, vitamins, and minerals. So, if you’re looking for a quick, delicious, and nutritious meal that will impress your family and friends, look no further. This chicken feta spinach tomatoes recipe is guaranteed to become a new favorite in your household!
Ingredients:
- For the Chicken:
- 2 large boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the Spinach and Feta Filling:
- 10 ounces fresh spinach, washed and thoroughly dried
- 4 ounces feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 cloves garlic, minced
- 2 tablespoons pine nuts, toasted (optional, but highly recommended!)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- For Serving (Optional):
- Cooked rice or quinoa
- Lemon wedges
- A drizzle of balsamic glaze
Preparing the Spinach and Feta Filling:
- Wilt the Spinach: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it. Add the spinach to the skillet in batches, stirring until it wilts down. This might take a few minutes, and you may need to add more spinach as the previous batch wilts.
- Drain Excess Moisture: Once all the spinach is wilted, transfer it to a colander and press out as much excess moisture as possible. This is crucial to prevent a soggy filling. You can use the back of a spoon or your hands (once it’s cool enough to handle) to squeeze out the water.
- Combine the Filling Ingredients: In a medium bowl, combine the squeezed spinach, crumbled feta cheese, chopped sun-dried tomatoes, toasted pine nuts (if using), and lemon juice. Mix well to ensure all ingredients are evenly distributed. Taste and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or red pepper flakes depending on your preference. Remember that feta cheese is already quite salty, so go easy on the salt.
Preparing the Chicken:
- Butterfly the Chicken Breasts: Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the center of each breast, being careful not to cut all the way through. Open the chicken breast like a book. This creates a pocket for the filling. If the chicken is very thick, you can gently pound it with a meat mallet to an even thickness of about 1/2 inch. This will help it cook evenly.
- Season the Chicken: In a small bowl, combine the olive oil, dried oregano, garlic powder, salt, and pepper. Brush this mixture evenly over the inside and outside of each butterflied chicken breast. Make sure to get the seasoning into all the nooks and crannies.
Stuffing and Cooking the Chicken:
- Stuff the Chicken: Divide the spinach and feta filling evenly between the two butterflied chicken breasts. Spread the filling evenly over one half of each chicken breast, leaving a small border around the edges.
- Fold and Secure: Fold the other half of the chicken breast over the filling, creating a stuffed pocket. To secure the chicken, you can use toothpicks. Insert toothpicks along the open edges of the chicken breast to hold the filling in place. Alternatively, you can use kitchen twine to tie the chicken breasts closed. This will help them maintain their shape during cooking.
- Sear the Chicken (Optional, but Recommended): Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, or until golden brown. Searing adds flavor and helps to seal in the juices. If you don’t have an oven-safe skillet, you can sear the chicken in a regular skillet and then transfer it to a baking dish.
- Bake the Chicken: Transfer the skillet (or baking dish) to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. The cooking time will vary depending on the thickness of the chicken breasts.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Remember to remove the toothpicks or kitchen twine before serving.
Serving Suggestions:
- Slice and Serve: Slice the stuffed chicken breasts into medallions and arrange them on a plate.
- Pair with Sides: Serve the chicken with cooked rice or quinoa for a complete meal. A simple side salad or roasted vegetables would also be a great addition.
- Garnish: Garnish with a drizzle of balsamic glaze and a sprinkle of fresh parsley or basil. A squeeze of fresh lemon juice can also brighten up the flavors.
Tips and Variations:
- Cheese Variations: If you’re not a fan of feta cheese, you can substitute it with goat cheese, ricotta cheese, or even mozzarella cheese. Each cheese will add a slightly different flavor profile to the dish.
- Vegetable Additions: Feel free to add other vegetables to the spinach and feta filling. Chopped bell peppers, mushrooms, or artichoke hearts would all be delicious additions.
- Herb Variations: Experiment with different herbs to customize the flavor of the dish. Fresh basil, thyme, or rosemary would all be great choices.
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the filling or a dash of hot sauce to the chicken before baking.
- Grilling Option: Instead of baking the chicken, you can grill it. Preheat your grill to medium heat and grill the stuffed chicken breasts for about 6-8 minutes per side, or until cooked through.
- Make Ahead: You can prepare the spinach and feta filling ahead of time and store it in the refrigerator for up to 2 days. You can also stuff the chicken breasts ahead of time and store them in the refrigerator for up to 24 hours before cooking.
- Freezing Instructions: Cooked chicken can be frozen for up to 2-3 months. Wrap each chicken breast individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
- Reheating Instructions: Reheat the chicken in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat it in the microwave, but be careful not to overcook it.
Nutritional Information (Approximate, per serving):
- Calories: 350-400
- Protein: 40-45g
- Fat: 15-20g
- Carbohydrates: 5-10g
Why This Recipe Works:
This recipe is a winner because it’s relatively easy to make, packed with flavor, and healthy. The combination of spinach, feta cheese, and sun-dried tomatoes creates a delicious and satisfying filling that complements the chicken perfectly. The searing step adds a nice crust and helps to seal in the juices, while baking ensures that the chicken is cooked through and tender. The optional serving suggestions allow you to customize the dish to your liking and create a complete and balanced meal. Plus, it’s a great way to sneak in some extra vegetables! The use of lean chicken breast makes it a healthy option, and the feta cheese adds a boost of calcium and protein. The sun-dried tomatoes provide a burst of flavor and antioxidants. Overall, this recipe is a delicious and nutritious way to enjoy chicken.
Conclusion:
This Chicken Feta Spinach Tomatoes recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! Seriously, the combination of juicy chicken, salty feta, vibrant spinach, and sweet burst tomatoes creates a symphony of tastes that will have everyone at the table asking for seconds. I know, I know, I’m biased, but I’ve made this dish countless times, and it’s always a winner. It’s quick, it’s easy, and it’s packed with nutrients – what more could you ask for?
But beyond the sheer deliciousness, what makes this recipe a must-try is its versatility. It’s a fantastic base that you can easily adapt to your own preferences and dietary needs. Feeling adventurous? Add a pinch of red pepper flakes for a little kick. Want to make it even healthier? Substitute the chicken breasts with chicken thighs for a richer flavor and higher fat content (healthy fats, of course!). Or, if you’re looking for a vegetarian option, simply replace the chicken with chickpeas or white beans for a protein-packed alternative.
As for serving suggestions, the possibilities are endless! I personally love serving this Chicken Feta Spinach Tomatoes dish over a bed of fluffy quinoa or couscous to soak up all those delicious juices. You could also pair it with a side of roasted vegetables, like asparagus or broccoli, for a complete and balanced meal. For a lighter option, serve it with a simple green salad and a drizzle of balsamic vinaigrette. And if you’re feeling really fancy, you could even stuff it into pita bread or use it as a filling for homemade ravioli.
Don’t be afraid to experiment and get creative! That’s the beauty of cooking, right? It’s all about finding what works best for you and your family. And trust me, once you try this recipe, you’ll be hooked. It’s the perfect dish for busy weeknights, lazy weekends, or even special occasions. It’s guaranteed to impress your guests and leave them wanting more.
So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t regret it. And once you’ve tried it, I’d love to hear what you think. Did you make any modifications? Did you add any special ingredients? What did your family think? Share your experience in the comments below! I’m always looking for new ideas and inspiration, and I’m sure other readers would appreciate your feedback as well. Let’s create a community of food lovers who are passionate about sharing delicious and easy-to-make recipes. I can’t wait to see what you come up with! Happy cooking! I am confident that you will find this Chicken Feta Spinach Tomatoes recipe to be a new family favorite.
Chicken Feta Spinach Tomatoes: A Delicious & Healthy Recipe
Juicy chicken breasts stuffed with a flavorful and healthy spinach and feta filling. A delicious and easy weeknight meal!
Ingredients
- 2 large boneless, skinless chicken breasts (about 6-8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounces fresh spinach, washed and thoroughly dried
- 4 ounces feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 cloves garlic, minced
- 2 tablespoons pine nuts, toasted (optional, but highly recommended!)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- Cooked rice or quinoa
- Lemon wedges
- A drizzle of balsamic glaze
Instructions
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it. Add the spinach to the skillet in batches, stirring until it wilts down. This might take a few minutes, and you may need to add more spinach as the previous batch wilts.
- Once all the spinach is wilted, transfer it to a colander and press out as much excess moisture as possible. This is crucial to prevent a soggy filling. You can use the back of a spoon or your hands (once it’s cool enough to handle) to squeeze out the water.
- In a medium bowl, combine the squeezed spinach, crumbled feta cheese, chopped sun-dried tomatoes, toasted pine nuts (if using), and lemon juice. Mix well to ensure all ingredients are evenly distributed. Taste and adjust seasonings as needed. You might want to add a pinch more salt, pepper, or red pepper flakes depending on your preference. Remember that feta cheese is already quite salty, so go easy on the salt.
- Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the center of each breast, being careful not to cut all the way through. Open the chicken breast like a book. This creates a pocket for the filling. If the chicken is very thick, you can gently pound it with a meat mallet to an even thickness of about 1/2 inch. This will help it cook evenly.
- In a small bowl, combine the olive oil, dried oregano, garlic powder, salt, and pepper. Brush this mixture evenly over the inside and outside of each butterflied chicken breast. Make sure to get the seasoning into all the nooks and crannies.
- Divide the spinach and feta filling evenly between the two butterflied chicken breasts. Spread the filling evenly over one half of each chicken breast, leaving a small border around the edges.
- Fold the other half of the chicken breast over the filling, creating a stuffed pocket. To secure the chicken, you can use toothpicks. Insert toothpicks along the open edges of the chicken breast to hold the filling in place. Alternatively, you can use kitchen twine to tie the chicken breasts closed. This will help them maintain their shape during cooking.
- Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, or until golden brown. Searing adds flavor and helps to seal in the juices. If you don’t have an oven-safe skillet, you can sear the chicken in a regular skillet and then transfer it to a baking dish.
- Transfer the skillet (or baking dish) to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. The cooking time will vary depending on the thickness of the chicken breasts.
- Remove the chicken from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Remember to remove the toothpicks or kitchen twine before serving.
- Slice the stuffed chicken breasts into medallions and arrange them on a plate.
- Serve the chicken with cooked rice or quinoa for a complete meal. A simple side salad or roasted vegetables would also be a great addition.
- Garnish with a drizzle of balsamic glaze and a sprinkle of fresh parsley or basil. A squeeze of fresh lemon juice can also brighten up the flavors.
Notes
- Cheese Variations: If you’re not a fan of feta cheese, you can substitute it with goat cheese, ricotta cheese, or even mozzarella cheese. Each cheese will add a slightly different flavor profile to the dish.
- Vegetable Additions: Feel free to add other vegetables to the spinach and feta filling. Chopped bell peppers, mushrooms, or artichoke hearts would all be delicious additions.
- Herb Variations: Experiment with different herbs to customize the flavor of the dish. Fresh basil, thyme, or rosemary would all be great choices.
- Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the filling or a dash of hot sauce to the chicken before baking.
- Grilling Option: Instead of baking the chicken, you can grill it. Preheat your grill to medium heat and grill the stuffed chicken breasts for about 6-8 minutes per side, or until cooked through.
- Make Ahead: You can prepare the spinach and feta filling ahead of time and store it in the refrigerator for up to 2 days. You can also stuff the chicken breasts ahead of time and store them in the refrigerator for up to 24 hours before cooking.
- Freezing Instructions: Cooked chicken can be frozen for up to 2-3 months. Wrap each chicken breast individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
- Reheating Instructions: Reheat the chicken in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat it in the microwave, but be careful not to overcook it.
