Spinach and Feta Stuffed Chicken with Lemon-Oregano Pan Sauce

By Sprig Originals ✓ · cooked up in Sprig

All the garlicky spinach-and-feta filling of a good spanakopita, tucked inside seared chicken breasts instead of pastry. The chicken gets a hard sear in olive oil, finishes in the oven, and the skillet turns into a bright lemon-oregano butter sauce in about three minutes. Rich, herby, and completely grain-free.

Ingredients

• 10 oz frozen chopped spinach, thawed
• 5 oz feta cheese, crumbled
• 3 oz cream cheese, softened
• 3 scallions, thinly sliced
• 2 cloves garlic, finely grated
• 3 tbsp chopped fresh dill
• 1 tsp finely grated lemon zest
• 1/8 tsp ground nutmeg
• 1/4 tsp black pepper

• 4 boneless skinless chicken breasts (7-8 oz each)
• 1 1/4 tsp kosher salt
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 2 tbsp extra-virgin olive oil

• 1/2 cup chicken broth
• 2 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• 3 tbsp unsalted butter, cold and cubed
• 1 tbsp chopped fresh parsley

Instructions

1. Heat the oven to 400°F with a rack in the center. Squeeze the thawed spinach in a clean kitchen towel, wringing hard until it gives up no more liquid and forms a tight, dry ball — this is the single most important step for a filling that stays put.
2. In a medium bowl, break up the squeezed spinach with your fingers, then mash in the feta, cream cheese, scallions, garlic, dill, lemon zest, nutmeg, and 1/4 teaspoon black pepper until it forms a thick, spreadable paste. Chill it while you prep the chicken.
3. Lay each chicken breast flat and, holding a knife parallel to the board, cut a deep horizontal pocket into the thick side, stopping about 1/2 inch from the far edge and bottom. Do not cut all the way through.
4. Divide the filling into 4 portions and pack one into each pocket, pressing it flat so the breast closes over it. Seal each opening with 2 toothpicks inserted at an angle.
5. Pat the outside of the chicken dry, then season all over with the kosher salt, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.
6. Heat the olive oil in a 12-inch oven-safe skillet over medium-high until it shimmers, about 2 minutes. Add the chicken smooth-side down and sear undisturbed for 4 minutes, until deeply golden. Flip and sear 3 minutes more.
7. Transfer the skillet to the oven and roast 12 to 16 minutes, until the thickest part of the meat (not the filling) registers 160°F on an instant-read thermometer. Move the chicken to a plate, tent loosely with foil, and rest 5 minutes; carryover heat brings it to 165°F.
8. Return the skillet to medium heat — the handle is hot, so use a towel. Pour in the chicken broth, lemon juice, and 1/2 teaspoon oregano and simmer 2 to 3 minutes, scraping up the browned bits, until reduced by about half.
9. Kill the heat and swirl in the cold butter a cube at a time until the sauce is glossy and slightly thickened. Stir in the parsley and taste for salt.
10. Pull out the toothpicks, slice each breast crosswise into thick medallions, and spoon the pan sauce over the top. Serve right away.

Chef's tips

Nutrition (per serving, estimated)

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