Skip to main content New<> this month
Get the Allrecipes magazine

Greek Stuffed Chicken Breasts

Rated as 4.75 out of 5 Stars
351

"Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 595
Original recipe yields 2 servings (2 chicken breasts)

Directions

{{model.addEditText}} Print
  1. Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
  2. Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
  3. Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
  4. Preheat the oven to 350 degrees F (175 degrees C).
  5. Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
  6. Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
  7. Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
  8. Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.

Nutrition Facts


Per Serving: 595 calories; 46.5 17.2 30.1 87 1130 Full nutrition

Explore more

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

Really tasty and so very easy to do!!!

The prep took me longer than suggested, but I will have a better idea for next time because I will definitely make this again!