Today, we’re embarking on a journey to the Mediterranean with a recipe that’s sure to impress: Arabesque Stuffed Chicken with Potatoes. This dish features juicy chicken breasts stuffed with a savory mixture of spices, herbs, and cheese, then roasted to perfection alongside tender, golden potatoes. It’s a beautiful blend of flavors and textures that will transport your taste buds to a sunny Mediterranean coastline.
The inspiration for this recipe comes from the rich culinary traditions of the Arab world, where spices and herbs play a starring role. I’ve combined these vibrant flavors with tender chicken and crispy potatoes to create a dish that’s both hearty and elegant. Ready to dive into this Mediterranean feast?
Let’s gather our ingredients and get started!

Arabesque Stuffed Chicken with Potatoes
Ingredients
- 4 large chicken breasts
- 2 cups baby spinach chopped
- 1 cup feta cheese crumbled
- 1/2 cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 lemon sliced
- 1.5 lbs baby potatoes halved
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Stuffing: In a bowl, combine the chopped spinach, feta cheese, sun-dried tomatoes, minced garlic, cumin, coriander, paprika, cinnamon, salt, and black pepper. Mix well.
- Stuff the Chicken: Carefully cut a pocket into each chicken breast. Fill each pocket with the stuffing mixture, securing with toothpicks if necessary.
- Roast the Chicken and Potatoes: Place the stuffed chicken breasts in a large baking dish. Arrange the halved baby potatoes around the chicken. Drizzle with olive oil, and season with salt and black pepper. Top with lemon slices.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
- Serve and Garnish: Remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley.
Notes
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- For an extra burst of flavor, marinate the chicken breasts in olive oil, lemon juice, and spices for a few hours before stuffing and roasting.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 3g
Bringing It All Together:
So, there you have it – Arabesque Stuffed Chicken with Potatoes, a flavorful and elegant Mediterranean feast that’s sure to become a favorite in your home. I hope you enjoy this recipe as much as I do. It’s a wonderful way to explore the rich culinary traditions of the Arab world while creating a delicious meal for your family and friends. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.