Spinach and Feta Stuffed Chicken Breast with Lemon Orzo

Name: Spinach and Feta Stuffed Chicken Breast with Lemon Orzo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 large Boneless, skinless chicken breasts; 10 oz Fresh spinach; 4 oz Feta cheese, crumbled; 2 cloves Garlic, minced; 2 tbsp Olive oil, divided; 1/4 tsp Salt; 1/8 tsp Black pepper; 1 cup Orzo pasta; 2 cups Chicken broth; 1 tbsp Fresh lemon juice; 1 tbsp Fresh parsley, chopped

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This elegant dish features tender chicken breasts butterflied and stuffed with a flavorful mixture of sautéed spinach, tangy feta cheese, and fragrant herbs. Baked to perfection, the chicken remains incredibly moist while the filling offers a burst of Mediterranean-inspired taste. It's perfectly complemented by a side of light and fluffy orzo pasta, brightened with fresh lemon juice and a hint of parsley, making it a sophisticated yet simple meal for any March evening.

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Spinach and Feta Stuffed Chicken Breast with Lemon Orzo

Prep Time20 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Equipment

Oven-safe skillet or baking dishCutting boardSaucepanToothpicks (optional)

Instructions

1
Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally almost all the way through, then open it flat like a book. Season both sides with a pinch of salt and pepper. Set aside.
2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add fresh spinach and cook, stirring occasionally, until wilted. Remove from heat, let cool slightly, then squeeze out any excess liquid. Transfer spinach to a bowl and mix with crumbled feta cheese, salt, and pepper.
3
Divide the spinach and feta mixture evenly among the chicken breasts. Place the filling on one half of each butterflied chicken breast, then fold the other half over to enclose the filling. Secure with toothpicks if needed.
4
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet (or another large skillet if transferring) over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
5
While chicken bakes, cook the orzo: In a medium saucepan, bring chicken broth to a boil. Add orzo, reduce heat to low, cover, and simmer for 10-12 minutes, or until liquid is absorbed and orzo is tender. Stir in fresh lemon juice and chopped parsley.
6
Remove toothpicks from chicken before serving. Plate the stuffed chicken breasts alongside the lemon orzo and serve immediately.

Nutrition

Calories550 kcal

Protein50g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use frozen spinach?

Yes, if using frozen spinach, thaw it completely and squeeze out as much water as possible before mixing with feta. This prevents a watery filling.

What if my chicken breasts are very thick?

If your chicken breasts are very thick, you can gently pound them to an even thickness (about 1/2 inch) after butterflying, which will help them cook more evenly and make stuffing easier.

Can I prepare this dish ahead of time?

You can prepare and stuff the chicken breasts up to a day in advance and store them covered in the refrigerator. Sear and bake them just before serving. The orzo is best made fresh.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.