Greek Feta and Olive Stuffed Chicken
A bright, comforting dish that brightens weeknights with sun-kissed olives, crumbly feta, and herbs tucked inside tender chicken breasts. Juicy, savory, and surprisingly easy to pull off, this recipe delivers a Mediterranean-inspired dinner with minimal fuss and maximum flavor.
Ingredients
- 4 boneless skinless chicken breasts
- 4 oz feta cheese
- 1/3 cup kalamata olives
- 1/4 cup sun-dried tomatoes
- 2 tbsp fresh parsley
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup chicken broth
- to taste salt
Instructions
- Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness, about 1/2 inch. This ensures even cooking and makes room for the stuffing.
- In a small bowl, mix together feta, olives, sun-dried tomatoes, parsley, oregano, garlic powder, and a pinch of salt and pepper. The mixture should be cohesive enough to scoop but not so wet it leaks out of the chicken.
- Divide the stuffing into four portions. Create a pocket in each chicken breast by slicing horizontally from the side, being careful not to cut all the way through. Spoon the stuffing into each pocket, pressing gently to seal and secure.
- Season the outside of the chicken lightly with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken for 2–3 minutes per side until golden.
- Pour the chicken broth into the pan and transfer the skillet to a preheated 375°F (190°C) oven. Bake for 14–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the stuffing is melted and fragrant.
- Remove from the oven and let the chicken rest for 5 minutes. Spoon any pan juices over the chicken before serving to keep it juicy.
- Serve with a simple side of roasted vegetables or a light cucumber-yogurt salad to echo the Greek flavors in the dish.