Easy Mediterranean Stuffed Chicken with Spinach, Feta, and Olives (Print version)

Juicy chicken breasts filled with spinach, feta, Kalamata olives, roasted peppers, garlic, and lemon, then seared and baked until tender.

# Ingredients:

For the chicken

01 - 4 boneless skinless chicken breasts, about 6-8 oz (170-225 g) each
02 - 1 teaspoon dried oregano
03 - 1/2 teaspoon paprika
04 - 3/4 teaspoon kosher salt, divided
05 - 1/2 teaspoon black pepper
06 - 2 tablespoons olive oil

For the spinach feta filling

07 - 5 oz (140 g) baby spinach
08 - 3/4 cup (115 g) crumbled feta cheese
09 - 1/3 cup (45 g) chopped Kalamata olives
10 - 1/3 cup (55 g) chopped roasted red peppers, drained well
11 - 2 cloves garlic, minced
12 - 1 tablespoon chopped fresh parsley
13 - 1 teaspoon finely grated lemon zest
14 - 1 tablespoon fresh lemon juice, plus wedges for serving

# Instructions:

01 - Preheat the oven to 400°F. Set an oven-safe skillet nearby and pat the chicken dry with paper towels.
02 - Place the spinach in the skillet over medium heat with a teaspoon of water. Cook for 1-2 minutes until wilted, then transfer to a towel and squeeze very dry. Chop roughly.
03 - In a bowl, stir together the dried spinach, feta, Kalamata olives, roasted red peppers, garlic, parsley, lemon zest, lemon juice, and 1/4 teaspoon salt.
04 - Cut a deep pocket into the thick side of each chicken breast without slicing all the way through. Season inside and outside with oregano, paprika, remaining salt, and black pepper.
05 - Divide the filling among the chicken pockets. Secure each opening with 1-2 toothpicks so the filling stays tucked inside.
06 - Heat the olive oil in the oven-safe skillet over medium-high heat. Sear the stuffed chicken for about 3 minutes per side until golden brown.
07 - Transfer the skillet to the oven and bake for 15-18 minutes, until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
08 - Rest the chicken for 5 minutes. Remove toothpicks, slice if desired, and serve with lemon wedges and pan juices.

# Good to know:

01 - Use chicken breasts of similar size so they finish at the same time.
02 - Squeeze spinach very dry before mixing the filling.
03 - Rest before slicing for cleaner pieces and juicier chicken.

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