Description

Craving a sophisticated yet quick meal that’s perfect for a cozy dinner or impressing a guest? The Spinach and Feta Stuffed Chicken recipe is your answer! This dish features tender chicken thighs stuffed with a vibrant spinach and feta filling, seared, roasted, and served with a savory pan sauce.

Ingredients

To make Spinach and Feta Stuffed Chicken for 2 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this elegant dish:

Fresh Spinach (8 oz, about 10 cups): Adds vibrant color and nutrients to the filling.
Cider Vinegar (1½ tsp): Brings a subtle tang to the spinach.
Sugar (½ tsp): Balances the vinegar’s acidity.
Pepper (⅛ tsp): Adds a mild kick to the filling.
Boneless Skinless Chicken Thighs (2): Juicy, tender protein that’s easy to stuff and roll.
Chicken Seasoning (½ tsp): Enhances the chicken’s flavor with savory spices.
Crumbled Feta Cheese (3 tbsp): Adds tangy, salty richness to the filling.
Olive Oil (1 tsp): Used for browning the chicken.
Reduced-Sodium Chicken Broth (¾ cup): Forms the base of the savory pan sauce.
Butter (1 tsp): Adds richness to the sauce.

Substitutions and Variations:

Spinach: Swap with kale, Swiss chard, or arugula (adjust cooking time for tougher greens).
Feta Cheese: Replace with goat cheese, ricotta, or a dairy-free cheese alternative.
Chicken Thighs: Use boneless skinless chicken breasts (pound thinner and adjust cooking time).
Cider Vinegar: Substitute with white wine vinegar, lemon juice, or balsamic vinegar.
Chicken Seasoning: Use a mix of paprika, garlic powder, and thyme, or your favorite poultry seasoning.
Add-Ons: Include sautéed mushrooms, sun-dried tomatoes, or pine nuts in the filling for extra flavor.

Why These Ingredients Matter: The chicken provides lean protein, while the spinach offers fiber, vitamins, and antioxidants. The feta and sauce add calcium and rich flavor, making this a balanced, nutrient-rich meal that’s both indulgent and healthy.

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Instructions

Step 1: Prepare the Spinach Filling

In a large skillet, cook 8 oz (about 10 cups) fresh spinach over medium-high heat, stirring, for 2-3 minutes until wilted.
Stir in 1½ tsp cider vinegar, ½ tsp sugar, and ⅛ tsp pepper.
Remove from heat and let cool slightly (about 2 minutes).

Tip: Squeeze out excess liquid from the spinach after wilting to prevent a soggy filling.

Step 2: Prep the Chicken

Preheat oven to 375°F.
Place 2 boneless skinless chicken thighs between plastic wrap or in a zip-top bag and pound with a meat mallet to a ¼-inch thickness.
Sprinkle both sides of each thigh with ½ tsp chicken seasoning (¼ tsp per thigh).
Spoon half the spinach mixture (about ¼ cup) and 1½ tbsp crumbled feta cheese onto the center of each thigh.
Roll up each thigh from a long side, enclosing the filling, and secure with kitchen string or toothpicks.

Tip: Pound evenly for consistent cooking, and tie securely to keep the filling inside during cooking.

Step 3: Sear the Chicken

In an ovenproof skillet, heat 1 tsp olive oil over medium-high heat.
Add the stuffed chicken rolls and brown on all sides, about 3-4 minutes total, turning carefully.

Tip: Use tongs to turn the chicken gently to keep the rolls intact and achieve an even golden crust.

Step 4: Roast the Chicken

Transfer the skillet with the chicken to the preheated oven.
Roast for 13-15 minutes until a thermometer inserted in the chicken reads 170°F.
Remove the chicken from the skillet and place on a plate; cover to keep warm.

Tip: Check the temperature in the thickest part of the chicken, avoiding the filling, for accuracy.

Step 5: Make the Pan Sauce and Serve

Place the skillet on the stovetop over medium-high heat.
Add ¾ cup reduced-sodium chicken broth and 1 tsp butter, stirring to loosen browned bits from the pan.
Bring to a boil and cook for 3-5 minutes until slightly thickened.
Remove kitchen string or toothpicks from the chicken.
Slice the chicken rolls if desired, or serve whole, drizzled with the pan sauce.

Tip: Reduce the sauce to your desired thickness, and taste for seasoning, adding a pinch of salt if needed.