Looking for a delicious way to elevate your chicken dinner? These Mediterranean Stuffed Chicken Breasts combine the bright, fresh flavors of the Mediterranean with juicy chicken for a meal that’s both impressive and surprisingly simple to make. I love how this dish transforms ordinary chicken breasts into something special, using ingredients that are easy to find in most grocery stores.
Ingredients
- 4 large boneless, skinless chicken breasts
- 6 oz crumbled feta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/4 cup kalamata olives, pitted and chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- Kitchen twine or toothpicks for securing
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating, butterfly each chicken breast by cutting horizontally through the middle, being careful not to cut all the way through.
- In a mixing bowl, combine the feta, spinach, sun-dried tomatoes, garlic, and olives. This will be your Mediterranean filling.
- Open each chicken breast like a book and season the inside with salt and pepper. Divide the filling mixture evenly between the four breasts.
- Close the chicken breasts and secure them with kitchen twine or toothpicks. Brush the outside with olive oil and season with oregano, basil, salt, and pepper.
- Heat an oven-safe skillet over medium-high heat. Sear the stuffed breasts for 3-4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before removing the twine or toothpicks and serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 portions
Recipe Notes
- Make sure your chicken breasts are similar in size for even cooking. If they’re too thick, pound them slightly before butterflying.
- Don’t overstuff the chicken breasts – leave some space around the edges to prevent the filling from leaking out during cooking.
- If you can’t find sun-dried tomatoes, you can substitute with roasted red peppers.
- For a lighter version, use reduced-fat feta cheese without compromising on flavor.
- If the chicken is browning too quickly in the oven, cover it loosely with foil.
- These stuffed chicken breasts can be prepared ahead of time and refrigerated for up to 8 hours before cooking.
- To check for doneness, use a meat thermometer inserted into the thickest part of the chicken, avoiding the filling.
Mediterranean Stuffed Chicken Breasts
These Mediterranean Stuffed Chicken Breasts combine the bright, fresh flavors of the Mediterranean with juicy chicken for a meal that's both impressive and surprisingly simple to make.
Ingredients
- 4 large boneless skinless chicken breasts
- 6 oz crumbled feta cheese
- 1 cup fresh spinach chopped
- 1/2 cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- 1/4 cup kalamata olives pitted and chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- Kitchen twine or toothpicks for securing
Instructions
- Preheat your oven to 375°F (190°C). While it's heating, butterfly each chicken breast by cutting horizontally through the middle, being careful not to cut all the way through.
- In a mixing bowl, combine the feta, spinach, sun-dried tomatoes, garlic, and olives. This will be your Mediterranean filling.
- Open each chicken breast like a book and season the inside with salt and pepper. Divide the filling mixture evenly between the four breasts.
- Close the chicken breasts and secure them with kitchen twine or toothpicks. Brush the outside with olive oil and season with oregano, basil, salt, and pepper.
- Heat an oven-safe skillet over medium-high heat. Sear the stuffed breasts for 3-4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before removing the twine or toothpicks and serving.
