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Chicken Stuffed with Spinach, Feta, and Pine Nuts

Prep Time10 mins


  • 1 tbsp + 1 tsp 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
  • 1/2 cup chicken broth


  • Preheat oven to 350 degrees.
  • Heat a large OVENPROOF skillet over medium-high heat. Add 1 teaspoon of olive oil to the pan then add the spinach; cook 45 seconds or until spinach starts to wilt, stirring constantly. Add the crushed red pepper flakes and minced garlic; cook, stirring constantly, for 30 seconds. Remove from the pan and set aside. Wipe pan clean.
  • Combine spinach, feta cheese, pine nuts, basil, and lemon juice together in a bowl, 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 remaining 1 tablespoon of oil in 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 pan with a lid. Place pan into the oven. Bake for 15 minutes, or until chicken has cooked through. Remove from the oven and let the meat rest for 5 minutes before slicing and serving with the pan juices drizzled over the top. Enjoy.