Greek · intermediate
Greek Spinach And Feta Stuffed Chicken Breasts With Lemon Olive Oil Gravy
Juicy chicken breasts pocket-stuffed with seasoned spinach and crumbled feta cheese, pan-seared and simmered in bright lemon pan juices.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon olive oil in a skillet over medium heat, saute diced onion for 3 minutes, then toss in chopped spinach until fully wilted. Remove from heat and cool for 5 minutes.
- 02
Combine wilted spinach and onion mixture with crumbled feta cheese in a bowl.
- 03
Cut a deep horizontal pocket into the thickest side of each chicken breast without cutting through completely.
- 04
Spoon equal amounts of spinach feta mixture into each chicken breast pocket, securing openings shut with wooden toothpicks. Season outer chicken surface with oregano, salt, and pepper.
- 05
Heat remaining olive oil in an oven-safe skillet over medium-high heat and sear stuffed chicken breasts for 3 minutes per side until golden.
- 06
Pour vegetable broth and lemon juice into skillet around chicken, transfer skillet to oven preheated to 375 degrees Fahrenheit (190 degrees Celsius), and bake for 18 minutes until chicken reaches internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove toothpicks and spoon pan gravy over chicken.
A LITTLE KITCHEN KNOW-HOW
Pocket Pan-Searing and Braising
Searing meat sealed with savory stuffing, followed by oven-braising in flavored broth to lock in structural moisture.
Notes from the kitchen
- Do not overfill chicken pockets to keep filling intact during searing.
- Remember to remove all toothpicks before plating and serving.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.