Basil Feta Stuffed Chicken with Spinach
Tender chicken breasts filled with tangy feta, creamy neufchatel, fresh basil and tomatoes, then pan-seared and simmered in broth. Served over wilted spinach with a bright lemon finish. This restaurant-quality dish balances Mediterranean flavors with simple weeknight ease, perfect for dinner guests or healthy family meals.
Ingredients
- ¼ cup feta cheese, crumbled
- 2 tablespoon neufchatel cheese, softenedcream cheese1:1dairyadds dairy
standard substitute
- ½ cup roma tomato, chopped
- 2 tablespoon fresh basil, chopped
- 4 whole boneless skinless chicken breast, pounded to even thickness
- 1 tablespoon olive oil, divided
- 2 cup low sodium chicken broth
- 10 ounce fresh spinach
- 1 teaspoon paprika
- salt, to taste
- fresh ground pepper, to taste
- 4 whole toothpicks, for securing
Instructions
- 1
Combine feta, neufchatel, tomatoes and basil in a bowl, season with salt, pepper and paprika.
- 2
Pound chicken breasts to even thickness.
- 3
Spread cheese mixture along the rougher side of each breast and roll tightly, securing with toothpicks.
- 4
Coat outside of rolls with olive oil and season again with salt, pepper and paprika.
- 5
Heat oil in a nonstick skillet over medium-high heat.
- 6
Add chicken and brown on all sides.
- 7
Pour in 1 cup chicken broth and simmer until cooked through and juices run clear.
- 8
Transfer chicken to a plate and keep warm.
- 9
Add remaining 1 cup broth to the skillet and bring to a boil.
- 10
Add spinach and cook until just wilted.
- 11
Divide spinach among plates, top with chicken, and finish with fresh lemon juice.
Tips
Pound chicken breasts between plastic wrap with a mallet to ensure even thickness for uniform cooking and easier rolling.
Don't skip browning the chicken before simmering--it creates a flavorful crust and helps seal in juices.
Good to Know
Refrigerate leftover chicken and spinach separately in airtight containers for up to 3 days. Do not freeze--the texture of the cheese filling becomes grainy when thawed.
Prepare the cheese mixture and stuff the chicken breasts up to 4 hours before cooking. Cover and refrigerate. Bring to room temperature for 10 minutes before pan-searing.
Serve immediately while chicken is warm and spinach is still tender. Pair with crusty bread, rice, or roasted vegetables. A crisp white wine like Sauvignon Blanc complements the bright Mediterranean flavors.
Common Mistakes
Uneven chicken thickness causes dry edges and raw centers--pound breasts to uniform thickness before stuffing.
Overcrowding the skillet drops oil temperature and prevents browning--use a large pan or cook in batches.
Cooking spinach too long makes it mushy and dark--add near the end and stir just until wilted.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, stuff and roll the chicken up to 4 hours in advance, then refrigerate. Cook within a few hours. The finished dish doesn't reheat well due to the cheese filling, but can be eaten cold the next day.
What if my chicken breasts are very thick?
Pound them between plastic wrap to an even 3/4-inch thickness. Alternatively, butterfly thick breasts by carefully cutting them horizontally almost in half, then open like a book before filling.
How long can I keep leftovers?
Store covered in the refrigerator for up to 3 days. Reheat gently in a 325F oven for 10-15 minutes until warmed through. Do not microwave as it makes the cheese tough and the chicken rubbery.