30+ Easy Easter Dinner Chicken Recipes to Delight Your Guests

Easter is the perfect occasion to gather with loved ones and enjoy a delicious meal that celebrates the season.

While many traditional dishes come to mind when thinking about Easter dinner, chicken is an incredibly versatile and crowd-pleasing option that’s both flavorful and easy to prepare.

Whether you’re planning a grand feast or a more intimate gathering, chicken offers endless possibilities to suit every palate and style.

From succulent roasted whole chickens to stuffed chicken breasts and grilled options, there are countless ways to prepare this classic protein.

In this blog post, we’ll explore over 30 creative and mouthwatering Easter dinner chicken recipes that will take your holiday meal to the next level.

These recipes range from simple and elegant to bold and exciting, with a variety of flavors and cooking methods to suit all tastes.

Let’s dive into these unforgettable Easter dinner chicken recipes that will leave your guests asking for seconds!

30+ Easy Easter Dinner Chicken Recipes to Delight Your Guests

With over 30 delicious chicken recipes to choose from, you have everything you need to make your Easter dinner a success.

Whether you prefer the smoky flavors of roasted chicken, the freshness of grilled options, or the richness of a stuffed chicken dish, these recipes offer something for everyone.

Chicken is the perfect Easter centerpiece—easy to prepare, versatile, and always satisfying.

So, get ready to impress your family and friends with these fantastic Easter dinner chicken recipes that will make your holiday meal unforgettable!

Honey Mustard Glazed Roast Chicken

This Honey Mustard Glazed Roast Chicken combines the savory flavor of roasted chicken with the sweet and tangy allure of honey mustard. The golden glaze creates a visually stunning centerpiece, while the tender meat ensures everyone at the table will savor every bite. Perfect for Easter gatherings, this dish pairs well with roasted vegetables and fluffy dinner rolls.

Ingredients

• 1 whole chicken (4–5 lbs)
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, quartered
• Fresh rosemary and thyme sprigs

Instructions

1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels and place it in a roasting pan. Stuff the cavity with lemon quarters and a few rosemary and thyme sprigs.
2. Make the Glaze: In a small bowl, whisk together honey, Dijon mustard, whole-grain mustard, garlic, olive oil, paprika, salt, and pepper.
3. Glaze and Roast: Brush the glaze generously over the chicken, reserving some for later. Roast in the oven for 1 hour and 20 minutes, basting with the remaining glaze halfway through.
4. Check and Rest: Ensure the internal temperature reaches 165°F (74°C). Let the chicken rest for 15 minutes before carving.

This Honey Mustard Glazed Roast Chicken is a delightful addition to your Easter table, offering a harmonious blend of sweetness and tang. The tender and juicy meat ensures that every bite is memorable, making it a guaranteed crowd-pleaser for family and friends.

Creamy Lemon Herb Chicken Thighs

For a comforting yet elegant Easter dish, Creamy Lemon Herb Chicken Thighs are an ideal choice. The rich and zesty cream sauce, infused with garlic and fresh herbs, envelops perfectly seared chicken thighs. This recipe is easy to prepare but delivers a gourmet experience that pairs wonderfully with mashed potatoes or steamed asparagus.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 2 tsp fresh thyme leaves
• 1 tsp chopped parsley
• Salt and pepper to taste

Instructions

1. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear skin-side down until golden brown, about 4–5 minutes per side. Remove and set aside.
2. Make the Sauce: In the same skillet, sauté garlic until fragrant. Stir in chicken broth, scraping up brown bits. Add heavy cream, lemon juice, zest, and Dijon mustard. Bring to a simmer.
3. Simmer the Chicken: Return the chicken to the skillet, spoon sauce over the top, and reduce the heat to low. Cover and cook for 20 minutes, or until the chicken is fully cooked.
4. Garnish and Serve: Sprinkle with thyme and parsley before serving.

The Creamy Lemon Herb Chicken Thighs are a delectable Easter centerpiece that balances richness with brightness. The sauce is so irresistible that you’ll want to serve it with crusty bread to soak up every last drop.

Parmesan Crusted Chicken Breasts with Spring Veggies

For a dish that embodies the fresh flavors of spring, Parmesan Crusted Chicken Breasts with Spring Veggies is a top contender. The crispy, cheesy crust adds a delightful crunch, while the vibrant medley of seasonal vegetables brings color and nutrition to your Easter table.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/4 cup flour
• 2 eggs, beaten
• 2 tbsp olive oil
• 1 cup asparagus, trimmed
• 1 cup cherry tomatoes
• 1 cup baby carrots
• Salt and pepper to taste

Instructions

1. Prepare the Coating: In a shallow dish, combine Parmesan, breadcrumbs, garlic powder, and paprika. Place flour and eggs in separate dishes.
2. Coat the Chicken: Dredge each chicken breast in flour, dip in eggs, and coat with the Parmesan mixture.
3. Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden brown and fully cooked. Remove and set aside.
4. Sauté the Veggies: In the same skillet, sauté asparagus, cherry tomatoes, and carrots until tender. Season with salt and pepper.
5. Serve: Plate the chicken alongside the vibrant vegetables for a visually stunning meal.

Parmesan Crusted Chicken Breasts with Spring Veggies is a show-stopping Easter dish that combines texture, flavor, and freshness. It’s a wholesome and satisfying meal that will impress guests while celebrating the season’s bounty.

Garlic Herb Butter Spatchcock Chicken

Spatchcocking a chicken ensures even cooking, a beautifully crisp skin, and juicy, flavorful meat. Coated in a rich garlic herb butter, this chicken is roasted to golden perfection and makes a stunning Easter dinner centerpiece. Serve it with roasted potatoes or fresh spring greens for a complete meal.

Ingredients

• 1 whole chicken (about 4 lbs), spatchcocked (backbone removed and flattened)
• 1/2 cup unsalted butter, softened
• 4 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 lemon, sliced
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken dry and place it skin-side up on a baking sheet.
2. Make the Herb Butter: In a bowl, mix butter, garlic, parsley, rosemary, thyme, paprika, salt, and pepper.
3. Butter the Chicken: Gently loosen the chicken skin with your fingers and spread half of the butter mixture under the skin. Rub the remaining butter all over the chicken.
4. Roast the Chicken: Arrange lemon slices around the chicken and roast for 45–55 minutes or until the internal temperature in the thickest part reaches 165°F (74°C). Let it rest for 10 minutes before serving.

Garlic Herb Butter Spatchcock Chicken is a feast for the eyes and palate. Its crispy skin and flavorful meat will leave your guests raving. Easy to carve and serve, it’s a must-try for your Easter celebration.

Orange Glazed Chicken Drumsticks

Bright and tangy, these Orange Glazed Chicken Drumsticks are perfect for Easter dinner. The sweet citrus glaze caramelizes beautifully, giving the drumsticks a glossy finish and a burst of flavor. Pair them with a light spring salad or steamed rice for a meal that’s both festive and delicious.

Ingredients

• 8 chicken drumsticks
• 1/3 cup orange juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1/2 tsp chili flakes (optional)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Season the Drumsticks: Preheat your oven to 375°F (190°C). Season drumsticks with salt and pepper and place them on a lined baking sheet.
2. Make the Glaze: In a saucepan, combine orange juice, honey, soy sauce, ginger, garlic, and chili flakes. Bring to a boil, then reduce heat and simmer until thickened.
3. Roast the Drumsticks: Brush the drumsticks with half the glaze and roast for 25 minutes. Flip, brush with more glaze, and roast for another 20 minutes until fully cooked and caramelized.
4. Serve: Garnish with fresh orange zest or chopped parsley.

The Orange Glazed Chicken Drumsticks are a crowd-pleasing option for your Easter dinner. The zesty glaze brings a refreshing burst of flavor that pairs beautifully with the tender, juicy chicken.

Stuffed Chicken Breasts with Spinach and Feta

Elevate your Easter dinner with these Stuffed Chicken Breasts filled with a creamy spinach and feta mixture. The golden, seared exterior gives way to a flavorful and cheesy center that’s sure to impress. This dish pairs wonderfully with roasted vegetables or a light couscous salad.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup cream cheese, softened
• 1 garlic clove, minced
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Filling: In a bowl, mix spinach, feta, cream cheese, garlic, oregano, salt, and pepper until well combined.
2. Stuff the Chicken: Cut a pocket into each chicken breast and fill it with the spinach mixture. Secure with toothpicks.
3. Sear the Chicken: Heat olive oil in a skillet over medium heat. Sear the chicken breasts for 3–4 minutes per side until golden brown.
4. Bake: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15–20 minutes until the chicken is cooked through. Remove toothpicks before serving.

Stuffed Chicken Breasts with Spinach and Feta are a gourmet addition to your Easter table. The creamy filling and perfectly cooked chicken create a harmony of textures and flavors that your guests will adore.

Apricot Glazed Roast Chicken

Apricot Glazed Roast Chicken is a sweet and savory dish that shines on any Easter table. The apricot glaze provides a perfect balance of sweetness and tang, while the roasted chicken remains juicy and tender. Paired with a fresh salad or roasted root vegetables, this dish is ideal for a festive holiday meal.

Ingredients

• 1 whole chicken (about 4 lbs)
• 1/2 cup apricot preserves
• 2 tbsp Dijon mustard
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground ginger
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions

1. Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels and season generously with salt and pepper.
2. Make the Glaze: In a saucepan, combine apricot preserves, Dijon mustard, soy sauce, olive oil, garlic, and ground ginger. Simmer over low heat until the glaze is smooth and slightly thickened, about 5-7 minutes.
3. Roast the Chicken: Place the chicken in a roasting pan and brush generously with the apricot glaze. Roast for 1 hour, basting with more glaze halfway through.
4. Finish and Serve: Once the chicken reaches an internal temperature of 165°F (74°C), remove from the oven and let it rest for 10 minutes. Garnish with fresh thyme sprigs before carving.

Apricot Glazed Roast Chicken offers a flavorful combination of sweetness and depth that makes it perfect for Easter. The tangy glaze and tender meat create a memorable meal that’s sure to impress guests, making it a standout centerpiece for your holiday celebration.

Pecan-Crusted Chicken with Maple Cream Sauce

For an Easter dish that’s both nutty and decadent, Pecan-Crusted Chicken with Maple Cream Sauce is a wonderful choice. The crunchy pecan crust adds texture and flavor to the chicken, while the rich maple cream sauce elevates the dish, bringing a touch of sweetness that complements the savory meat. Serve it with mashed potatoes or sautéed greens for an indulgent meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup finely chopped pecans
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/4 cup pure maple syrup
• 1 tbsp butter
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
2. Make the Pecan Crust: In a shallow bowl, combine chopped pecans and breadcrumbs. Dip each chicken breast into the beaten egg, then coat with the pecan mixture.
3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. Transfer the chicken to a baking sheet and bake for 15-20 minutes, until the internal temperature reaches 165°F (74°C).
4. Make the Maple Cream Sauce: While the chicken bakes, combine heavy cream, maple syrup, and butter in a small saucepan. Simmer over low heat for 5-7 minutes until thickened.
5. Serve: Drizzle the maple cream sauce over the pecan-crusted chicken and serve.

Pecan-Crusted Chicken with Maple Cream Sauce is a dish that brings a touch of elegance to your Easter table. The combination of crunchy pecans and the rich, creamy sauce creates an indulgent meal that will be loved by all your guests. It’s a flavorful, festive dish that is perfect for holiday entertaining.

Lemon Rosemary Grilled Chicken

Lemon Rosemary Grilled Chicken is a light and aromatic dish that captures the essence of spring. The bright lemon and fragrant rosemary infuse the chicken with fresh flavors, making it a perfect option for an Easter feast. It’s simple to prepare yet packed with flavor, and it pairs beautifully with a variety of sides, from grilled vegetables to a crisp salad.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tbsp fresh rosemary, chopped
• 3 garlic cloves, minced
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, lemon zest, rosemary, garlic, honey, salt, and pepper. Add the chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken for 5-6 minutes per side, or until fully cooked (internal temperature should reach 165°F or 74°C).
3. Serve: Let the chicken rest for a few minutes before serving. Garnish with additional rosemary and lemon slices, if desired.

Lemon Rosemary Grilled Chicken offers a refreshing and fragrant flavor profile that makes it a perfect addition to any Easter meal. Its zesty, herb-infused taste is simple yet satisfying, and the grilled texture adds a delicious smokiness that pairs well with fresh spring sides. It’s a light, healthy, and flavorful option for those who want to enjoy a delicious Easter meal without the heaviness.

Balsamic Glazed Chicken with Roasted Vegetables

Balsamic Glazed Chicken with Roasted Vegetables is a vibrant and flavorful dish that’s perfect for Easter dinner. The rich, tangy balsamic glaze elevates the chicken while pairing wonderfully with the sweetness of roasted seasonal vegetables. This recipe is not only visually stunning but also easy to prepare, making it an ideal choice for a stress-free holiday meal.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups baby carrots, peeled
• 1 cup Brussels sprouts, halved
• 1 large red onion, sliced

Instructions

1. Make the Balsamic Glaze: In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, garlic, thyme, salt, and pepper. Simmer over low heat for about 10 minutes until thickened. Set aside.
2. Prepare the Chicken: Preheat the oven to 400°F (200°C). Season the chicken thighs with olive oil, salt, and pepper. Place the chicken on a baking sheet.
3. Roast the Vegetables: Arrange the carrots, Brussels sprouts, and onion around the chicken on the baking sheet. Drizzle with a bit of olive oil and season with salt and pepper.
4. Bake the Chicken: Roast the chicken and vegetables for 35-40 minutes, until the chicken is fully cooked (internal temperature reaches 165°F or 74°C) and the vegetables are tender.
5. Glaze and Serve: Brush the chicken with the balsamic glaze during the last 10 minutes of cooking. Serve the chicken alongside the roasted vegetables, drizzling any remaining glaze over the top.

Balsamic Glazed Chicken with Roasted Vegetables is a simple yet elegant dish that combines savory chicken with the sweetness of the glaze and roasted vegetables. The balsamic reduction adds depth and complexity, making it a standout dish for Easter. It’s a complete meal on one tray, allowing you to focus on enjoying the holiday with your loved ones.

Crispy Skin Lemon Herb Chicken Thighs

For a crispy, flavorful chicken dish, these Lemon Herb Chicken Thighs are an excellent choice for Easter dinner. The skin crisps up beautifully in the oven, while the fresh lemon and herb marinade infuses the chicken with aromatic flavors. Served with a side of roasted potatoes or a light salad, this dish is a perfect balance of comfort and elegance.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tbsp fresh thyme leaves, chopped
• 2 tbsp fresh rosemary, chopped
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Prepare the Marinade: In a bowl, combine olive oil, lemon juice, lemon zest, thyme, rosemary, garlic, salt, and pepper.
2. Marinate the Chicken: Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the Oven: Preheat the oven to 425°F (220°C).
4. Roast the Chicken: Arrange the chicken thighs skin-side up on a baking sheet. Roast for 35-40 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
5. Serve: Let the chicken rest for 5 minutes before serving with your favorite sides.

Crispy Skin Lemon Herb Chicken Thighs offer the perfect balance of crispy skin and tender, juicy meat. The lemon and herbs provide a refreshing, aromatic flavor, making this dish an excellent addition to your Easter dinner. It’s both simple to prepare and full of flavor, perfect for those seeking a classic, satisfying option for the holiday.

Rosemary and Garlic Stuffed Chicken Breasts

Rosemary and Garlic Stuffed Chicken Breasts are a flavorful and elegant option for Easter dinner. The chicken breasts are stuffed with a fragrant mixture of rosemary, garlic, and cream cheese, resulting in a tender, juicy dish that’s packed with fresh, herby flavors. This recipe is sure to impress guests and is perfect for a special holiday meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cream cheese, softened
• 2 tbsp fresh rosemary, chopped
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1 tbsp butter

Instructions

1. Prepare the Stuffing: In a bowl, combine cream cheese, rosemary, garlic, and Parmesan cheese. Season with salt and pepper.
2. Stuff the Chicken: Cut a pocket into each chicken breast and stuff with the cream cheese mixture. Secure the opening with toothpicks.
3. Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
4. Bake the Chicken: Transfer the chicken breasts to a baking dish. Pour the chicken broth around the chicken and place a small piece of butter on top of each breast. Bake at 375°F (190°C) for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).
5. Serve: Remove the toothpicks and serve the chicken with a drizzle of pan sauce.

Rosemary and Garlic Stuffed Chicken Breasts are a wonderful way to elevate your Easter dinner. The creamy, herby filling adds richness and flavor to the chicken, while the pan sauce ensures a juicy, flavorful finish. This dish is both impressive and comforting, making it an ideal choice for a festive holiday meal.

Honey Dijon Roasted Chicken with Asparagus

Honey Dijon Roasted Chicken with Asparagus is a flavorful and visually striking dish that is perfect for Easter dinner. The chicken is roasted to golden perfection with a sweet and tangy honey Dijon glaze, while the asparagus roasts alongside, absorbing the delicious flavors. This dish is quick to prepare and pairs wonderfully with mashed potatoes or a light side salad, making it an ideal choice for a holiday meal.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• Fresh thyme or rosemary for garnish

Instructions

1. Preheat and Prepare the Chicken: Preheat the oven to 375°F (190°C). Pat the chicken dry and season generously with salt and pepper.
2. Make the Honey Dijon Glaze: In a bowl, combine Dijon mustard, honey, olive oil, minced garlic, lemon juice, salt, and pepper. Mix well.
3. Roast the Chicken: Place the chicken on a roasting rack in a baking dish. Brush the honey Dijon glaze generously over the chicken, making sure it’s coated evenly.
4. Prepare the Asparagus: Arrange the trimmed asparagus around the chicken in the baking dish. Drizzle with a little olive oil and season with salt and pepper.
5. Bake: Roast the chicken and asparagus for 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with more glaze halfway through cooking.
6. Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted asparagus and a drizzle of any remaining glaze.

Honey Dijon Roasted Chicken with Asparagus is a perfect balance of sweet, savory, and fresh flavors, making it a wonderful choice for Easter. The glaze adds a deliciously sticky and flavorful coating to the chicken, while the roasted asparagus complements the dish with its tender, crisp texture. This meal is easy to prepare, visually appealing, and incredibly tasty—a true crowd-pleaser for your holiday dinner.

Smoked Paprika and Garlic Roast Chicken

Smoked Paprika and Garlic Roast Chicken is a rich, smoky, and aromatic dish that is sure to impress at your Easter dinner. The smoked paprika gives the chicken a deep, smoky flavor, while garlic and herbs infuse it with savory goodness. The chicken turns out tender and juicy on the inside, with a perfectly crisp skin on the outside. This recipe pairs well with roasted potatoes, green beans, or a fresh garden salad.

Ingredients

• 1 whole chicken (about 4 lbs)
• 2 tbsp smoked paprika
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, halved
• 1 cup chicken broth

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Chicken: Pat the chicken dry and season with salt, pepper, smoked paprika, garlic, and thyme. Rub the olive oil over the chicken, ensuring it’s evenly coated.
3. Stuff the Chicken: Insert the lemon halves into the cavity of the chicken to add flavor while it roasts.
4. Roast the Chicken: Place the chicken on a rack in a roasting pan and pour chicken broth into the bottom of the pan. Roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), basting occasionally with the pan juices.
5. Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with the pan juices drizzled over the meat.

Smoked Paprika and Garlic Roast Chicken delivers rich, smoky flavors and tender meat, making it a standout option for your Easter celebration. The combination of garlic and smoked paprika creates a deliciously complex seasoning, and the roast method ensures the chicken is juicy and full of flavor. This dish is perfect for those looking for a savory, aromatic centerpiece to their holiday meal.

Stuffed Chicken with Spinach, Feta, and Sun-Dried Tomatoes

Stuffed Chicken with Spinach, Feta, and Sun-Dried Tomatoes is a flavorful, hearty dish that combines savory ingredients into a tender, juicy chicken breast. The filling is packed with fresh spinach, creamy feta cheese, and tangy sun-dried tomatoes, creating a Mediterranean-inspired dish that’s perfect for a festive Easter dinner. It’s a great way to impress your guests with minimal effort, and it pairs beautifully with roasted potatoes or a light couscous salad.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Filling: In a bowl, combine chopped spinach, feta cheese, sun-dried tomatoes, breadcrumbs, garlic, oregano, salt, and pepper. Mix well.
3. Stuff the Chicken: Cut a pocket into each chicken breast and stuff with the spinach mixture. Secure with toothpicks if necessary.
4. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
5. Bake: Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh herbs, if desired.

Stuffed Chicken with Spinach, Feta, and Sun-Dried Tomatoes is an elegant and flavorful dish that combines Mediterranean ingredients into a deliciously moist and satisfying meal. The spinach and feta filling keeps the chicken tender and flavorful, while the sun-dried tomatoes add a rich, tangy depth. This dish is perfect for those who want a healthier yet indulgent option for Easter dinner that’s both visually stunning and delicious.

Note: More recipes are coming soon!