Spinach & Feta Stuffed Chicken: Quick & Easy Meal!
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- Опубликовано: 21 авг 2024
- Buy a cast iron pan here: amzn.to/2Pn5Xse
This dish tastes like juicy chicken stuffed with spanakopita (Greek spinach pie) and is ready in under an hour. I love recipes like this one that is quick and easy, can be made ahead, and are good for a busy weeknight yet, elegant enough for a dinner party. What could be better?
This recipe is a great one for your Thanksgiving table. Maybe for a dinner for 2 or if you’re just not a fan of turkey. When I was recipe testing, I couldn’t decide between the tomato sauce or the lemon caper sauce so, I made both. They were both flavorful yet different. The tomato sauce added a hint of sweetness and the lemon caper sauce brightened everything up and added another layer of flavor. Both of the sauces are listed. Enjoy!
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Makes 5 chicken breasts:
5 chicken breasts, boneless skinless
Salt
Pepper
Cumin
Dried oregano
For the filling:
• 1-pound baby spinach leaves, roughly chopped
• ¼ cup olive oil
• 4-5 scallions, finely chopped
• 2-3 garlic cloves, grated
• Salt and pepper, to taste
• 6 ounces feta cheese
• 4 ounces ricotta cheese
• 2 tablespoons finely chopped mint
For the tomato sauce:
• 1 jar of your favorite marinara sauce
For Homemade Marinara Sauce:
• 1 small onion
• 2 garlic cloves, grated
• 28 ounces canned tomatoes, pureed
• ½ teaspoon sugar or honey
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Pinch of crushed red pepper flakes
For the Lemon-Caper Sauce:
• Pan drippings
• 2 tablespoons of butter
• 2 garlic cloves, grated
• 2-4 tablespoons fresh lemon juice
• 2-3 cups chicken broth
Preheat the oven to 475 °F, 250 °C.
Cut a pocket into each chicken breast. Season the chicken all around and inside the pocket with salt, pepper, a dusting of cumin, and oregano. Set aside in a baking tray.
Place the scallions with the olive oil in a pan over medium-high heat and cook until they soften. About 3 minutes.
Add the garlic and warm through about 30 seconds.
Add the spinach and cook until wilted and the liquid is mostly evaporated. About 8 minutes.
Place the feta in a large mixing bowl and mash it with a fork. Add the ricotta cheese and mix together. Season with some black pepper and add the mint along with the spinach mixture and mix well. Taste and adjust seasoning, if needed.
Stuff each breast with about a half cup of the filling.
To make your own homemade marinara sauce heat the olive oil with the onions over medium heat and cook until soft and golden. Add the garlic and warm through. Add all of the remaining ingredients and simmer for 10 minutes. Taste and adjust seasoning if needed.
Place the chicken in an ovenproof pan such as a cast-iron skillet and cook over medium-high heat for 5 minutes. Flip the chicken over and remove from the heat.
If you are making this dish with the tomato sauce, pour as much of the marinara sauce as desired into the pan. It should cover the chicken 1/3-1/2 of the way up from the bottom of the pan.
Bake in the preheated oven until the internal temperature of the chicken reaches 165 °F. Time depends on the thickness of the chicken cutlets. Thicker chicken takes about 18 minutes to bake.
Remove from the oven and allow to rest 5 minutes before serving.
If you are serving these with the lemon-caper sauce, just bake them in the oven without any sauce and as soon as they are ready, take them out of the oven, transfer the chicken to a plate and cover with foil.
Make the lemon caper sauce: Place the skillet that the chicken baked in over medium heat and add the butter. Once it melts add the garlic and immediately add the lemon juice. Pour the chicken broth into the skillet and bring to a boil. Add the capers and simmer for 3-5 minutes until the sauce reduces a bit. Pour the sauce over the chicken and serve.
To make this ahead:
Assemble and fill the chicken and place the tray in the refrigerator covered in plastic wrap. This can be done a day ahead.
Allow the chicken to come to room temperature before cooking. About 1-2 hours.
If you’re making a big batch (8-12, or more) you may skip the step of pan-frying one side of the chicken and just bake it in a large pan (or 2) until the internal temperature of the chicken reaches 165 °F.
Serve this with some toasted bread, pasta, or roasted vegetables. Enjoy!
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For the last 3 weeks I’ve been watching your videos ALL THE TIME . You’re an AMAZING both cook and instructor . Can’t emphasize enough on how much I’ve learnt from you . You don’t leave a space for your followers to wonder or ask . You pretty much cover every aspect in the recipe . We need such people in RUclips,where people could actually LEARN . Thanks very much for uploading ♥️♥️. Lots of love and appreciation.
Just made this with the lemon caper sauce and OMG, sooooo good! This took me longer to prepare than I thought it should, but in the end so worth it!. Thank you for sharing this wonderful recipe Dimitra! It’s a keeper!
Made this yesterday with the lemon caper sauce. I substituted thick plain Greek yogurt for the ricotta cheese since we are all lactose intolerant. The only other change was instead of using 2 -3 cups of chicken broth as the recipe listed I used less than a cup. It was absolutely delicious and amazing! Thank you!!!
when ever I need a great recipe this is the FIRST place I go to! I have made many of your recipes and they always come out great! Thanks!!!!
I absolutely love spinach and feta stuffed breasts. I’ve been making them for years, but I always use a homemade spinach, cheese and tomato sauce. Today I stumbled across this recipe and decided to give it a try because I absolutely love the idea of the lemon caper sauce. I’ve got my chicken cooking and I cannot wait to put this all together and see how it tastes. Thank you so much for posting this as variety is the spice of life :-)
I will try the lemon caper, thank you for such a delicious recipe.
I love Greek food!
Mmmm I love anything with spinach and feta
I agree with you. I will make both versions of it as they both sound great!
I made this yesterday. It’s our new favorite meal! Just a note that the recipe card indicates to use 2-3 cups of broth in the lemon caper sauce and the video indicates 1 cup. I ended up using 2 and added flour to thicken it up. It was still amazing!
U should be on the food network. U r so good!
12:13 That lemon caper sauce money! 🤣🤣 That was too cute. Tyfs. Gonna ask hubby to make this for our next meal prep!
haha!
OMG……made this for dinner,the marinara sauce version….was so DELICIOUS.
Looks like I'm making spinach and feta stuffed chicken breast this weekend...
I did it , it was amazing... I did it with the lemon sauce. Thanks for sharing.
Definitely the lemon, butter and caper sauce, like chicken piccata!
YESSS!!!
TY sweet Dimitroula mou! I made this a while back before you ended up doing this recipe! I made the lemon one without the capers. I'll try these ones as soon as I hit the good supermarket to get the chicken breasts. I'll let you know.
I just made this for dinner, and it was delicious! I made it with the lemon garlic sauce. Thank you for the recipe!
Don't think I've seen a better cooking video - easy to follow and all the detailed instructions and suggestions in the description area. I must pick up a jar of capers soon and try this out. I know it'll be delicious! I saved this one. Will be looking at your channel for more recipes. Thanks!
Aww thank you very much!
Fabulous. We’re doing serious low carb this week so left out the flour and used heavy cream. Thank you and your delivery is wonderful.
Dimitra, you seem to ALWAYS know what I love😍😋😂😉👍👌💕!!!!!!!
Excellent recipe thanks for the clear cut instructions..I just tweaked a bit as my breast pieces not too thick after preheating to 24 reduced to 200 when i put in the oven for roughly 6 minutes. In the sauce added i tsp of brown sugar and 100gms of heavy cream as my lemons were very sour turned out juicy and perfect .
Thank you Dimitra for this recipe and your great instructional video. My wife and I enjoyed making this together and loved the meal, with plenty leftover for tomorrow night :)
Great, thank you!
I’m making this today!
I'm going to love this 😍
I really like all your recipes and I love the way you talk. I will try this one. Many Thanks God bless you.
Looks so delicious ! Reminds me of the veal picatta sauce we made at an Italian Restaurant I worked at many years ago ….think they used sage and garlic and sometimes towards the end a splash of heavy cream. Your recipes sound very good...been watching a few of the awesome desserts and olive bread. etc. Thank you for sharing Dimitra ! Corie
Both!
Dimitra your the best, enjoy so much your recipes delicioso!!
This looks delicious, especially the lemon-caper version!
Yes, it is very delicious. The lemon caper version is outstanding! Better than restaurant food :)
Made this yesterday, amazing!
They both looked GOOD. I don't remember trying a lemon type of chicken, nor the way you prepared it. Very GOOD.
That sauce is amazing! Enjoy 😊
@@DimitrasDishes :D AWESOME
I could listen to you list of diferent cheeses all day long aha
Yes ma’am
I want to make this chicken recipe for Easter and was putting together my shopping list. Question: Are quantities of ricotta cheese and feta liquid ounces or weight ounces? Thanks for all of your awesome recipes!
Lemon sauce any day
Your recipes totally rock!
Mouth watering.
delicious ,big Thanks from Lebanon 🇱🇧
One of my good friends is in Lebanon. Her name is Nadia :)
Dimitra's Dishes I am in Canada now ,but I visited Greece and Cyprus many times ,great places ....I love how you explain your receipies 👍🏼👍🏼👍🏼
Yes amazing
The way I do it after stuffing the chicken breast I wrapped it wit bacon at 350
I think she forgot to add the olives??? I’m not sure where to put them….. in the feta stuffing perhaps? Sounds delicious!
How do you make the Lemon Caper sauce if you are skipping the pan frying method and don't have the pan drippings... since making for a crowd? (10-12 Chicken Breast)
Can you make the filling and freeze it? I live alone and I would like to divide it out into smaller servings.
Awesome recipe, perfect timing with a organic free range chicken breast sale where I live. Too bad I can not find pasture raised chicken
Wow delicious 👍🏻👍🏻👍🏻👍🏻
Hi Dimitra I don't like ricotta cheese, is there anything else that I can substitute it for? For this and other recipes you have made, I'm new to your channel. Thank you!
Looks delicious! I was wondering if you can omit or sub (Greek yogurt?) for the ricotta. I know it’s delicious but at the market it’s $8! Even the little containers are super expensive....
You can substitute cream cheese, yogurt will water it down :)
Dimitra's Dishes thank u! Ur the best!! 🤗
I am going to make both sauces and let them choose which one. I am sure each person will want half of each.
Hummm
Thanks from Brasil
Heck yea Spinach pie is banginggg :) I thought it was ridiculous sounding at first, but NO.
How much capers do you use in the sauce?
what would happen if you smush the capers before making the sauce?
They would be more concentrated.
Is the ricotta absolutely necessary? Or could feta only work?
You can leave it out and use some cream cheese instead :)
Μου τρεχουν τα σαλια, θα το φιαξω οπωσδηποτε την Κυριακη
Can you adopt me 😋
Back of the line XD
haha!! Do you wash dishes? lol
@@DimitrasDishes I certainly will and I'm in H-town. 😋
Looks good but definitely not quick and easy...
Lower your mic plz
Add some eggs to mixture.