Stuffed Chicken with Creamed Spinach and Warm Orzo Salad

This elegant yet approachable dish features tender chicken cutlets filled with a rich creamed spinach mixture, pan-seared to golden perfection and finished in the oven. Served alongside a warm orzo salad studded with roasted sweet potato, crumbled feta and bright lemon zest, every bite is a harmony of flavors and textures.

A silky lemon-Dijon pan sauce brings it all together, adding a tangy, buttery finish that elevates the meal. Perfect for a special weeknight dinner or a casual gathering, this recipe proves that restaurant-quality cooking is achievable at home.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle. Bring a small pot of salted water to a boil. Dice sweet potato into ½-inch pieces. Zest and quarter the lemon.
2. Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on the middle rack for 15 minutes.
3. While sweet potato roasts, heat a drizzle of oil in a large pan over high heat. Add spinach and cook until wilted, 2-3 minutes. Transfer to a medium bowl. Stir in cream cheese, half the Italian seasoning, salt and pepper until combined.
4. Pat chicken dry. Cut a horizontal slit into each cutlet, leaving 1 inch intact on the opposite side. Open like a book; divide filling among cutlets and fold closed. Season outside with remaining Italian seasoning, salt and pepper.
5. Heat a drizzle of oil in the same pan over medium-high heat. Cook stuffed chicken until golden, 2-3 minutes per side. Transfer to a plate. Wipe out the pan.
6. After sweet potato has roasted 15 minutes, remove sheet from oven. Transfer chicken to the opposite side of the sheet. Return to the middle rack and roast until chicken is cooked through and sweet potato is tender, 10-12 minutes.
7. Meanwhile, add orzo to the boiling water. Cook until al dente, 7-10 minutes. Drain.
8. In a large bowl, combine roasted sweet potato, drained orzo, lemon zest, feta, 1 tbsp olive oil, a squeeze of lemon juice, salt and pepper. Toss well.
9. In the same pan over medium heat, combine stock concentrate, mustard, 2 tbsp water, 1 tsp sugar and a squeeze of lemon juice. Bring to a simmer, whisking occasionally, until slightly thickened, 2-3 minutes. Season with salt and pepper. Remove from heat and whisk in 1 tbsp butter until melted.
10. Divide orzo salad and stuffed chicken among plates. Top chicken with pan sauce and serve with lemon wedges.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze dry before using. Reduce the cooking time slightly.

Can I substitute the orzo with another pasta?

Absolutely. Small shapes like ditalini or couscous work well.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently in the microwave or oven.