Spinach & Feta Stuffed Chicken Breast: 48 Grams of Protein in One Skillet Dinner

This week's meal plan called for a stuffed chicken night, so I built one around a spinach-feta center: a deep pocket cut into the thick side of each breast, filled with spinach, feta, cream cheese, and garlic, then seared and baked in the same oven-safe pan with baby potatoes. Around 48 grams of protein per serving, 35 minutes start to finish, one pan to wash.

Why it works

Two things. First, the pocket gets cut horizontally through the thick side of the breast, so the filling sits deep inside and stays put while the outside sears golden. Second, the baby potatoes roast in the same pan right alongside the chicken — they soak up the seasoned drippings for the full 18 to 20 minutes, and dinner lands on the table in one vessel. A squeeze of fresh lemon at the end wakes everything up.

The recipe

Ingredients

• 2 lb chicken breasts (4 pieces)
• 2 cups baby spinach, chopped
• 1/2 cup crumbled feta
• 2 oz cream cheese, softened
• 2 garlic cloves, minced
• Juice of 1 lemon
• 1 1/2 lb baby potatoes, halved
• Salt and black pepper, to taste

Steps

1. Cut a pocket into each chicken breast. Mix spinach, feta, cream cheese, and garlic; stuff the pockets and secure with toothpicks.
2. Season the chicken; sear 3 minutes per side in an oiled oven-safe pan.
3. Add potatoes around the chicken; bake at 400°F for 18–20 minutes until cooked through.
4. Squeeze lemon over everything and serve.

Here's the card — save it for next time:

[CARD IMAGE]

Want the printable version? Get it here: https://easydadrecipes.com/recipes/spinach-feta-stuffed-chicken-breast.html

Recipe inspiration: creamy spinach stuffed chicken breast reel by @breakingbreadwithbayan: https://www.instagram.com/reel/DY7n_zlRP0x/

— Dad

Here's the card — save it for next time:

Want the printable version? Get it here: Spinach & Feta Stuffed Chicken Breast

Credit: creamy spinach stuffed chicken breast reel by @breakingbreadwithbayan

— Dad