Greetings, dear readers! Today I’ve got a delightful Greek-inspired recipe that’s sure to bring a burst of vibrant flavors to your dining table. It’s perfect for those busy weeknights when you crave something hearty yet nourishing for the family. We’re making Spinach and Feta Stuffed Chicken Breasts with Lemon Orzo. This dish not only looks impressive but also packs a punch of Mediterranean goodness.
Cooking for a family of six, it’s always a playful challenge to find meals that tick every box – quick, nutritious, delectable, and of course, kid-friendly. This one checks them all! Combining succulent chicken breasts with a savory stuffing of spinach and feta, paired with zesty lemon orzo, truly makes for a seamless dinner that everyone will enjoy.
Let’s dive into the ingredients you’ll need:
- 4 large chicken breasts (approximately 1 kg total)
- 200g fresh spinach leaves, chopped
- 150g feta cheese, crumbled
- 1 lemon, zested and juiced
- 2 cloves of garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp olive oil
- Salt and pepper to taste
- 250g orzo pasta
- 600ml chicken broth
- 2 tbsp fresh parsley, chopped
Now, let’s bring this Greek delight to life!
- Preheat your oven to 190°C (375°F). This is essential to ensure the chicken cooks through perfectly.
- First, rinse and pat dry the chicken breasts. Using a sharp knife, carefully make a deep cut along the side of each chicken breast to create a pocket. Be careful not to cut all the way through.
- In a bowl, mix the chopped spinach, crumbled feta cheese, minced garlic, dried oregano, dried basil, and half of the lemon zest. Season with a pinch of salt and pepper. This stuffing is what makes the chicken breast irresistibly juicy and flavorful.
- Stuff each chicken breast pocket with the spinach and feta mixture. Secure with toothpicks if necessary to keep all that delicious stuffing inside during the cooking process.
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. This will lock in those lovely juices.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F). The aromas in your kitchen at this point will undoubtedly draw some hungry little faces asking, “Is it ready yet?”
- While the chicken is baking, cook the orzo pasta. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook for 8-10 minutes, or until the orzo is al dente. Drain any excess broth if needed.
- Stir the remaining 1 tablespoon of olive oil, lemon juice, remaining lemon zest, and chopped fresh parsley into the cooked orzo. Season with salt and pepper to taste. This will give the orzo a refreshing zesty kick, perfectly complementing the chicken.
- Serve the stuffed chicken breasts over a bed of lemon orzo, garnished with extra parsley if desired. Voilà, dinner is served!
What I love about this recipe is how adaptable it is. You can easily switch up the stuffing – perhaps swap in some sun-dried tomatoes or olives. And if you’re short on time, prepping the spinach and feta mixture ahead can make dinner a breeze.
So, go ahead and treat your family to a Greek night in! I’m sure this Spinach and Feta Stuffed Chicken Breasts with Lemon Orzo will become a regular favorite in your household. Let me know how it goes in the comments below – I’d love to hear all about your cooking adventures!
Happy cooking, friends!
– Al
Ingredients
- 4 large chicken breasts (approximately 1 kg total)
- 200g fresh spinach leaves, chopped
- 150g feta cheese, crumbled
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp olive oil
- Salt and pepper to taste
- 250g orzo pasta
- 600ml chicken broth
- 2 tbsp fresh parsley, chopped
Method
- Preheat your oven to 190°C (375°F).
- Rinse and pat dry the chicken breasts. Using a sharp knife, make a deep cut along the side of each chicken breast to create a pocket. Be careful not to cut all the way through.
- In a bowl, mix the chopped spinach, crumbled feta cheese, minced garlic, dried oregano, dried basil, and half of the lemon zest. Season with a pinch of salt and pepper.
- Stuff each chicken breast pocket with the spinach and feta mixture. Secure with toothpicks if necessary.
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).
- While the chicken is baking, cook the orzo pasta. In a medium saucepan, bring the chicken broth to a boil. Add the orzo and cook for 8-10 minutes, or until the orzo is al dente. Drain any excess broth if needed.
- Stir the remaining 1 tablespoon of olive oil, lemon juice, remaining lemon zest, and chopped fresh parsley into the cooked orzo. Season with salt and pepper to taste.
- Serve the stuffed chicken breasts over a bed of lemon orzo, garnished with extra parsley if desired.
