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Two halves of a Mediterranean stuffed chicken breast stacked on top of each other.

Mediterranean Stuffed Chicken

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Created by Mariam E.
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!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mediterranean
Servings 4 servings


  • 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


  • 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.


  • 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.


Calories: 281kcal | Carbohydrates: 8g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 816mg | Potassium: 793mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1988IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 2mg
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