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Spanakopita-Stuffed Chicken Breasts

Spanakopita-Stuffed Chicken Breasts reads richness 5.9, salinity 5.1 and citrus 5.1 on Palate's 0–10 flavor X-ray — a Greek main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.0 / 10
• Sweet & Fruity — 2.7 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Richness 5.9 · Salinity 5.1 · Citrus 5.1 · Umami 4.9 · Allium 4.5 · Sourness 4.0 · Funk & Ferment 2.8 · Sweetness 2.3 · Warm Spice 1.6 · Floral 1.6 · Herbaceous 1.3 · Fruity 1.3 · Bitterness 1.3 · Nutty 1.3 · Earthy 1.3 · Marine & Briny 1.1 · Heat 0.8

What's in it (16)

• olive oil — 27 g
• yellow onion — 110 g
• garlic — 9 g
• baby spinach — 284 g
• feta cheese — 113 g
• cream cheese — 57 g
• lemon zest — 5 g
• dried leaf oregano — 1 g
• nutmeg — 1 g
• salt — 7 g
• black pepper — 3 g
• boneless chicken — 794 g
• all-purpose flour — 15 g
• low-salt chicken broth — 118 g
• unsalted butter — 14 g
• lemon juice — 5 g

Time & effort: about 43 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 122.9 kcal, 17.6 g protein, 5.3 g fat, 2.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Warm 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 3-4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the spinach in two batches, stirring to wilt each addition before adding more, until all the spinach is wilted and any released liquid has cooked off, 3-4 minutes. Scrape the mixture into a bowl and let cool for a few minutes.
3. Stir the feta, cream cheese, lemon zest, oregano, nutmeg, and 1/2 teaspoon of the salt into the spinach until evenly combined; set the filling aside.
4. Meanwhile, pat the chicken breasts dry. Using a sharp knife, cut a deep pocket into the thick side of each breast, stopping just short of the edges. Season the outside and inside of each pocket with the remaining 1 teaspoon salt and the pepper.
5. Divide the spinach filling among the four pockets, pressing it in firmly, then close each opening with two toothpicks.
6. Dredge each stuffed breast lightly in the flour, shaking off the excess.
7. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken until deeply golden on the first side, 3-4 minutes, then flip and sear the second side until golden, 3-4 minutes more.
8. Transfer the skillet to a 375°F oven and bake until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the filling) reads 165°F, 18-20 minutes.
9. Move the chicken to a cutting board, tent loosely with foil, and let rest 5 minutes. Meanwhile, set the skillet over medium heat, pour in the chicken broth, and scrape up any browned bits; simmer until reduced by about half, 2-3 minutes.
10. Remove the pan from the heat and whisk in the butter and lemon juice until the sauce is glossy. Remove the toothpicks from the chicken, slice each breast on a slight angle, and spoon the pan sauce over the top to serve.

Dishes with a similar flavor shape

• Skillet Chicken Souvlaki Bowls — Greek
• Feta-Stuffed Chicken Breasts with Sun-Dried Tomatoes — Greek
• Chicken Piccata Pasta — Italian-American
• Skillet Chicken Piccata — Italian-American
• Grilled Halloumi Gyros with Tzatziki — Greek

Keep reading: what richness, salinity, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.