Zucchini Feta Stuffed Chicken
This luscious Zucchini Feta Stuffed Chicken is a sure-fire way to elevate your menu! Seasoned and seared chicken breasts stuffed with a flavorful mixture of cream cheese, zucchini, and tangy feta cheese.
Servings: 4
Calories: 328kcal
Equipment
- toothpicks optional
Ingredients
- 4 boneless skinless chicken breasts (about 2 to 2 ¼ pounds total weight)
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt or to taste
- 3 tablespoons olive oil or as needed, divided
For the Filling
- 1 ½ cups shredded zucchini from 1 medium zucchini
- ½ cup crumbled feta cheese
- 3 ounces ⅓ less fat cream cheese softened
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- If pieces of chicken are very thick, lightly pound with a mallet to even thickness.
- Using a sharp knife, hold the chicken breast steady with one hand and carefully make a horizontal cut along the thicker side, parallel to the cutting board, almost to the other side, but leaving about a half-inch border to keep the pocket intact. Be careful not to slice all the way through. Gently open up the pocket, being careful not to tear the edges, creating a pocket where you can stuff the filling. Repeat this process with the remaining pieces of chicken.
- Place the shredded zucchini between a double layer of paper towels and holding it over a sink, squeeze out as much liquid as possible. Transfer the zucchini to a medium bowl and combine with the feta, cream cheese, garlic, salt, and pepper.
- Divide the zucchini mixture evenly between the pockets of the chicken breasts. Use 2 or 3 toothpicks per piece of chicken to help secure the edges and help prevent the filling from spilling out, if desired.
- Line a rimmed baking sheet with parchment paper and preheat oven to 425 degrees F.
- In a small bowl, combine the Italian seasoning, granulated garlic (or garlic powder), smoked paprika, and salt. Season both sides of each piece of stuffed chicken with the spice mixture and set aside.
- Heat 2 tablespoons oil in a large skillet over MEDIUM heat. Sear the chicken, in batches, for about 2 to 3 minutes per side. Use tongs to carefully flip the chicken and cook until browned on both sides.
- Transfer the seared chicken to the prepared baking sheet and transfer it to the preheated oven. Cook for 20 to 22 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- Remove from the oven and let rest for 5 minutes. Remove the toothpicks and serve.
Notes
It helps ensure the chicken will cook at an even rate if the pieces are similar in thickness. If one piece is really huge (seems like there’s always one in a package), lightly pound it with a mallet to make it closer to the thickness of the others before slicing the pocket.
Be sure to let rest for 5 minutes before serving. This will help ensure the chicken will be juicy and allows time for filling to settle and set up a bit. Then remove the toothpicks and serve.
Storage and Reheating
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
Freeze: These stuffed chicken breasts can be frozen for longer storage. Wrap each stuffed breast individually with freezer-safe plastic wrap then in a layer of foil, to help prevent freezer burn. Transfer the wrapped chicken to a freezer-safe plastic storage bag and freeze for up to 2 to 3 months. Thaw completely in the refrigerator before reheating.
Reheating: Add a little bit of water or chicken broth to a skillet, add the stuffed chicken breasts and heat over medium to medium-high. Cover with a lid, reduce the heat, and cook until warmed through. If reheating in the microwave, be sure to avoid over-cooking or the chicken can become dry and rubbery.
Nutrition
Calories: 328kcal | Carbohydrates: 5g | Protein: 29g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 862mg | Potassium: 629mg | Fiber: 1g | Sugar: 2g | Vitamin A: 456IU | Vitamin C: 10mg | Calcium: 148mg | Iron: 1mg