Easy Skillet Chicken and Spinach Recipe with Feta

5 from 1 vote

Easy Skillet Chicken and Spinach Recipe with Feta

Inspired by Greek Spanakopita, this easy skillet chicken and spinach recipe with feta is the ultimate weeknight dinner cooked in 30 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Greek, Healthy, Mediterranean

Servings: servings

Calories: 571kcal

Author: Makos

Equipment

1 large skillet

Ingredients

1 cup breadcrumbs, use gluten-free if you can’t eat gluten
4 tablespoons olive oil
1 tablespoon sesame seeds
1 teaspoon Nigella seeds
1.5 pounds chicken breast (650 grams) skinless and boneless, cut into 1-inch cubes
1 leek, chopped (the white and some of the green part)
1 onion, chopped
2 green onions, chopped
Salt and pepper to taste
¼ cup chives, chopped
4 cups spinach, chopped (fresh or frozen)
1 cup feta cheese, crumbled or cut in cubes

Instructions

Transfer 2 tablespoons of olive oil and the bread crumbs to a deep skillet and heat over medium/high heat, stirring constantly until well browned and fragrant (about 5 minutes). Add the sesame seeds and Nigella seeds and cook for 1-2 minutes more.
Transfer to a bowl and set aside.
In the same skillet, transfer chicken pieces and drizzle with 1-2 tablespoons of olive oil. Sauté over high heat until golden brown on one side without stirring, then flip and cook from the other side (about 3 minutes each side).
When the chicken is cooked through, transfer it to a clean bowl and set aside.
Transfer the leek, the onion, the green onions and 1 tablespoon olive oil to the skillet and cook over medium heat for 10 minutes or until soft and translucent. If you notice the onion starts to brown too much, add a splash of water.
When the onions and the leek are soft, add the spinach, the chicken, the chives, the salt, and the black pepper and cook stirring often until the spinach wilts down, about 5 minutes.
Add the feta cheese and stir just until it starts to soften.
Remove from heat, top with the bread crumbs and serve.

Notes

You can certainly make this recipe without the toasted breadcrumbs, but if you have the extra time you should definitely try them.

It's best to sauté the chicken in one layer, since it will brown better this way. You'll need a wide skillet or deep saucepan for this. Otherwise you can sauté it in two batches.

The spinach can be fresh or frozen.

You can use both green onions and chives or just pick one of them.

Serve this dish with long grain rice, pasta, or mashed potatoes.

Nutrition