Juicy chicken breasts, a tangy feta-and-herb filling, and a silky cream sauce — this baked dish tastes like a restaurant dinner yet comes together easily on a busy weeknight. The chicken stays incredibly moist under its blanket of melted mozzarella and sweet cherry tomatoes. If you love creamy chicken dinners, try our Chicken Thighs in Creamy Sun-Dried Tomato Sauce and Chicken in Savory Mushroom Sauce, or the reader-favorite One-Pan Creamy Chicken Spaghetti.
Ingredients
- 2 chicken breast halves
- 80 g (2.8 oz) feta cheese
- 200 ml (3/4 cup + 1 tbsp) heavy cream
- 50 g (1.8 oz) mozzarella, sliced
- All-purpose vegetable seasoning
- Cherry tomatoes, halved
- Fresh spinach
- Parsley and dill, chopped
Instructions
- Butterfly each chicken breast and pound lightly. Season with the vegetable seasoning. Mash the feta with a fork, mix with the chopped herbs, spread on one half of each breast, and fold closed. Sear on high heat a couple of minutes per side until golden.
- Transfer to a baking dish. In the same skillet, wilt the spinach, pour in the cream, and warm through a few minutes. Pour this sauce over the chicken; add the cherry tomatoes and mozzarella.
- Cover with foil and bake at 180C (350F). After 10 minutes, remove the foil and bake about 10 minutes more until golden.
Tips
- Pound the chicken to an even thickness so it cooks through without drying out — a meat mallet or rolling pin does the job. The USDA recommends cooking chicken to a safe internal temperature of 165°F (74°C).
- Sear the stuffed breasts seam-side down first so the feta filling stays tucked inside while a golden crust forms.
- For more creamy weeknight inspiration, browse the chicken dinners at Allrecipes — the community reviews are great for finding new family favorites.
Nutrition: per 100 g: 133.8 kcal, protein 22.3 g, fat 4.6 g, carbs 0.7 g.