I saw this chicken stuffed with spinach, feta, and pine nuts recipe on MyRecipes and decided to make it for dinner. I loved the spinach stuffing with the salty feta and crunchy pine nuts–the combination of flavors and textures was excellent. The chicken was well received by my kids, which is exciting (for me), and my husband and I both loved it too. I served this stuffed chicken with orzo with sun-dried tomatoes, pine nuts, and basil, and roasted grape tomato and zucchini topped with feta and chives.

Chicken Stuffed with Spinach, Feta, and Pine Nuts

Ingredients:

2 tbsp olive oil divided
3 cups of fresh baby spinach, chopped
Pinch of crushed red pepper flakes
2 garlic cloves minced
2 tbsp crumbled feta cheese
2 tablespoons pine nuts, toasted
2-3 fresh basil leaves chopped
1-2 tsp fresh lemon juice
2 skinless, boneless chicken breast halves
Sea salt and freshly cracked pepper to taste
½ cup chicken broth

How to Make Chicken Stuffed with Spinach, Feta, and Pine Nuts

Preheat oven to 350 degrees.

Heat a large OVENPROOF cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan, then add the spinach, and cook 45 seconds or until the spinach starts to wilt, stirring constantly.

Add the crushed red pepper flakes and minced garlic; cook, stirring constantly, for 30 seconds.

Remove spinach from the pan and set aside. Wipe the skillet clean.

Combine spinach, feta cheese, pine nuts, basil, and lemon juice in a bowl, and mix until well combined.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.

Stuff half of the filling into each pocket.

Seal with wooden toothpicks.

Season both sides of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat the remaining 1 tablespoon of oil in the ovenproof cast-iron skillet over medium-high heat. Add chicken; cook for 3 minutes on each side or until golden brown.

Add broth, scrape up any browned pieces, then cover the pan with a lid.

Place the ovenproof cast-iron skillet into the oven and bake for 15 minutes, or until the chicken has cooked through.

Remove from the oven and let it rest for 5 minutes before slicing and serving with the pan juices drizzled over the top. Enjoy.

Chicken Stuffed with Spinach, Feta, and Pine Nuts

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Prep Time: 10

Cook Time: 22

Total Time: 32

Course: Main

Cuisine: Greek

Servings: - 4

Author: Pam - For the Love of Cooking

Equipment

Ovenproof Cast-Iron Skillet

Ingredients

2 tbsp olive oil divided
3 cups of fresh baby spinach chopped
Pinch of crushed red pepper flakes
2 garlic cloves minced
2 tbsp crumbled feta cheese
2 tbsp pine nuts toasted
2-3 fresh basil leaves chopped
1-2 tsp fresh lemon juice to taste
2 skinless boneless chicken breast halves
Sea salt and freshly cracked pepper to taste
½ cup chicken broth

Instructions

Preheat oven to 350 degrees.
Heat a large OVENPROOF cast-iron skillet over medium-high heat. Add 1 teaspoon of olive oil to the pan, then add the spinach, and cook 45 seconds or until the spinach starts to wilt, stirring constantly.
Add the crushed red pepper flakes and minced garlic; cook, stirring constantly, for 30 seconds.
Remove the spinach from the cast-iron skillet and set aside. Wipe skillet clean.
Combine spinach, feta cheese, pine nuts, basil, and lemon juice in a bowl, and mix until well combined.
Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.
Stuff half of the filling into each pocket.
Seal with wooden toothpicks.
Season both sides of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste.
Heat the remaining 1 tablespoon of oil in a pan over medium-high heat. Add chicken; cook for 3 minutes on each side or until golden brown.
Add broth, scrape up any browned pieces, then cover the skillet with a lid.
Place the cast-iron skillet into the oven.
Bake for 15 minutes, or until chicken has cooked through.
Remove from the oven and let it rest for 5 minutes before slicing and serving with the pan juices drizzled over the top. Enjoy.