Spinach & Feta Stuffed Chicken with Sun-Dried Tomato Rice

This elegant yet approachable Mediterranean-inspired dish transforms simple chicken breasts into a restaurant-worthy meal that's both nutritious and deeply satisfying. Each chicken breast is carefully butterflied to create a pocket that's generously filled with a vibrant mixture of wilted spinach, crumbled feta cheese, and aromatic garlic—a classic Greek flavor combination that never disappoints. The stuffed chicken is then pan-seared to golden perfection before finishing in the oven, ensuring juicy, tender meat with a beautiful caramelized exterior. As the chicken roasts, the feta becomes wonderfully creamy while the spinach infuses the meat with its earthy flavor. The result is a dish where every slice reveals layers of melted cheese and verdant greens. Complementing the chicken is a bed of nutty brown rice studded with sun-dried tomatoes, which add bursts of sweet-tart intensity and a gorgeous ruby color throughout. The rice absorbs the flavors of garlic and herbs, creating a side dish substantial enough to stand on its own. Together, this combination delivers the heart-healthy fats, lean protein, and whole grains that define the Mediterranean diet. Perfect for a weeknight dinner that feels special or for entertaining guests, this recipe proves that eating well doesn't mean sacrificing flavor. The vibrant colors, aromatic herbs, and satisfying textures make this a meal you'll return to again and again.

Ingredients

• 4 piecesboneless, skinless chicken breasts, about 6 oz each
• 4 cupsfresh spinach, roughly chopped
• 6 ozfeta cheese, crumbled
• 4 clovesgarlic, minced, divided
• 3 tbspextra virgin olive oil, divided
• 1.5 cupsbrown rice, uncooked
• 3 cupslow-sodium chicken broth
• 1/2 cupsun-dried tomatoes, chopped
• 1 tspdried oregano
• 1 wholelemon, zested and juiced
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 2 tbspfresh parsley, chopped optional

Method

1. Preheat your oven to 375°F. 0:04
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add half of the minced garlic and sauté for 30 seconds until fragrant. 0:05
3. Add the brown rice to the saucepan and stir to coat with the oil and garlic, toasting for 1-2 minutes. 0:05
4. Pour in the chicken broth and add the chopped sun-dried tomatoes, half of the oregano, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed. 0:06
5. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the remaining garlic and sauté for 30 seconds. 0:05
6. Add the chopped spinach to the skillet and cook, stirring frequently, until completely wilted, about 3-4 minutes. Remove from heat and let cool slightly. 0:05
7. Transfer the cooked spinach to a bowl and mix in the crumbled feta cheese, lemon zest, and half of the lemon juice. Season with a pinch of salt and pepper. 0:05
8. Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully butterfly each chicken breast by slicing horizontally through the middle, stopping about 1/2 inch from the edge so it opens like a book. 0:06
9. Season both sides of each butterflied chicken breast with salt, pepper, and the remaining oregano. 0:05
10. Divide the spinach and feta mixture evenly among the four chicken breasts, spreading it on one half of each butterflied breast. Fold the other half over to close, pressing gently. 0:06
11. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. 0:04
12. Add the stuffed chicken breasts to the hot skillet and sear for 3-4 minutes on each side until golden brown. 0:05
13. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F. 0:05
14. Remove the chicken from the oven and let it rest for 5 minutes before serving. 0:04
15. Fluff the finished rice with a fork and stir in the remaining lemon juice. 0:04
16. Serve each chicken breast over a portion of sun-dried tomato rice. Garnish with fresh parsley if desired. 0:05