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Made with simple everyday ingredients, your whole family will love this easy Mediterranean Stuffed Chicken. Easy, healthy, and full of flavor, this stuffed chicken recipe is perfect for a weeknight dinner. Fill with all of your favorite Mediterranean flavors, you’ll be wishing you made more!
This Mediterranean stuffed chicken will hit the spot every single time. It’s so easy to make and so flavorful! It’s so filling and the Mediterranean flavor is definitely a household favorite. All you need are a few simple ingredients and you’ll have this stuffed chicken recipe ready in no time!
I love stuffed chicken because it takes plain chicken breasts from boring to flavorful in a few simple steps. For another stuffed chicken recipe, try my Broccoli and Cheese Stuffed Chicken or Spinach Stuffed Chicken Breast.
Why You’ll Love This Stuffed Chicken Breast Recipe
- A hearty weeknight meal. These stuffed chicken breasts are guaranteed to satisfy your hungry family!
- An easy chicken recipe. The stuffing is a breeze to whip up and the whole chicken recipe comes together in less than 50 minutes. Perfect for busy weeknights!
- A delicious filling. Feta cheese, sundried tomato, roasted red peppers, herbs, spices, and olives all blend together for the tastiest, melty, and flavor-packed filling!
Stuffed Chicken Ingredients
- Chicken breasts: I use skinless boneless chicken breasts. Try to get chicken breasts that are of a similar size so they cook evenly.
- Seasoning: you’ll need garlic powder, paprika, oregano, ground black pepper, and salt.
- Spinach: you can use baby spinach or regular spinach.
- Crumbled feta cheese: I recommend the feta blocks that come in liquid.
- Roasted red peppers: these come in jars. No need to roast your own unless you want to.
- Sun-dried tomatoes: I recommend the jarred sun-dried tomatoes.
- Kalamata olives: you’ll have to slice them so they’ll fit in the chicken.
- Basil leaves: torn roughly.
- Garlic: I recommend freshly mincing the garlic.
- Red chili flakes: just a pinch is all you’ll need.
- Olive oil: or you can use another oil of your choice.
How To Make Stuffed Chicken
- Prepare the oven: Preheat the oven to 375 degrees F.
- Cut the chicken: Cut the chicken breast lengthwise to create a pocket making sure the chicken breast is not cut all the way through.
- Season: Season the chicken breasts with garlic powder, paprika, oregano, pepper, and salt. Rub the seasoning evenly on the inside and outside. Set aside.
- Make the stuffing: In a medium bowl combine the spinach, feta cheese, roasted red peppers, sun-dried tomatoes, kalamata olives, basil, garlic, red chili flakes, and a tablespoon of olive oil. Mix the stuffing thoroughly and check for seasonings.
- Stuff the chicken: Stuff the chicken pocket with a spoonful of spinach mixture and seal the chicken with a toothpick.
- Sear the chicken: Heat a large oven safe skillet with remaining olive oil. Add the chicken gently and sear the chicken to golden on both sides for about 5-6 minutes.
- Bake the chicken: Transfer the chicken to an ovenproof dish or a casserole dish. Bake the chicken for 15-20 minutes until the chicken is cooked through.
- Enjoy: Serve the Mediterranean stuffed chicken with some greens on the side.
Tips to Make Stuffed Baked Chicken Breast
- Chop your filling small so they can all fit inside the chicken.
- Use chicken breasts that are the same size so they can cook evenly.
- To keep the cleaning minimal, you can use an oven-safe skillet so you can go from stove-top to oven without needing a casserole dish.
- Allow your chicken to rest covered for 5 minutes before serving, this lets all the juices distribute throughout the chicken – making it super succulent!
- Seal the pockets with toothpicks to keep the cheese and filling from oozing out too much but don’t forget to remove the toothpicks before serving.
- If the chicken was frozen beforehand, be sure to thaw and pat the chicken dry before seasoning so it’ll stick.
- Avoid overcrowding the pan when you sear the chicken. This way they’ll have a nice golden sear and not steam.
Frequently Asked Questions
The best way to avoid undercooked chicken is to test it with a food thermometer. The internal temperature of the chicken breast (not the stuffing) should be 165 degrees F in order to be sure that the chicken is cooked thoroughly and ready.
This hearty stuffed chicken dish goes well with all kinds of sides! Here are some tasty ideas:
Easy Mashed Potatoes
Herb and Parmesan Oven Roasted Potatoes
Oven-Baked Brussel Sprouts
Brown Sugar Glazed Carrots
Homemade Green Bean Casserole
You can can stuff the chicken and store in an airtight container a day ahead or stuff the chicken the morning of, so you can prep less during dinner. Alternatively, you can simply make the entire stuffed chicken ahead of time and reheat it for dinner.
These stuffed chicken breasts are best served immediately, but leftovers will keep for up to 3 days in the fridge. Be sure to store them in an airtight container.
Yes, you can stuff these chicken breasts. Freeze them after stuffing. When ready to cook, thaw them in the fridge overnight. Continue to cook as instructed. You can also cook them completely, cool and freeze them.
More Chicken Recipes to Try
- Chicken Alfredo Lasagna Roll Ups
- Baked Chicken Breast with Mushrooms
- Creamy White Chicken Lasagna
- Creamy Mustard Chicken
- Creamy Garlic Parmesan Chicken
I hope you enjoy all the recipes I share with you, including this delicious Mediterranean Stuffed Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Mediterranean Stuffed Chicken
Ingredients
- 4 whole chicken breasts, skinless boneless
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 2 cups fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup roasted red peppers, chopped
- ¼ cup sun dried tomatoes, chopped
- 2 tablespoons kalamata olives, sliced
- 1 tablespoon basil leaves, torn
- 1 teaspoon garlic, minced
- 1 teaspoon red chili flakes
- 3 tablespoons olive oil, divided
Instructions
- Preheat the oven to 375 degrees F.
- Cut the chicken breast lengthwise to create a pocket making sure the chicken breast is not cut all the way through.
- Season the chicken breasts with garlic powder, paprika, oregano, pepper and salt. Rub the seasoning evenly on the inside and outside. Set aside.
- In a medium bowl combine the spinach , feta cheese, roasted red peppers, sun dried tomatoes, kalamata olives, basil, garlic, red chili flakes and a tablespoon of olive oil. Mix the stuffing thoroughly and check for seasonings.
- Stuff the chicken pocket with a spoonful of spinach mixture and seal the chicken with a toothpick.
- Heat a large skillet with remaining olive oil. Add the chicken gently and sear the chicken to golden on both sides for about 5-6 minutes.
- Transfer the chicken to an ovenproof dish or a casserole dish. Bake the chicken for 15-20 minutes until the chicken is cooked through.
- Serve the mediterranean stuffed chicken with some greens on side.
Notes
- Chop your filling small so they can all fit inside the chicken.
- Use chicken breasts that are the same size so they can cook evenly.
- To keep the cleaning minimal, you can use an oven-safe skillet so you can go from stove-top to oven without needing a casserole dish.
- Allow your chicken to rest covered for 5 minutes before serving, this lets all the juices distribute throughout the chicken – making it super succulent!
- Seal the pockets with toothpicks to keep the cheese and filling from oozing out too much but don’t forget to remove the toothpicks before serving.
- If the chicken was frozen beforehand, be sure to thaw and pat the chicken dry before seasoning so it’ll stick.
- Avoid overcrowding the pan when you sear the chicken. This way they’ll have a nice golden sear and not steam.
Excellent! We served it over a small swirl of fettuccine w/Rao’s marinara, and freshly made Italian green beans/kidney beans.
Happy you enjoyed it!