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Mediterranean stuffed chicken breast sliced on white plate showing sun-dried tomatoes, spinach and feta filling
Julia Monroe

Mediterranean Stuffed Chicken Breasts

Juicy Mediterranean Stuffed Chicken Breasts filled with spinach, feta, sun-dried tomatoes, fresh herbs, and bright lemon zest. This easy, restaurant-worthy dinner bakes up tender and flavorful—perfect for weeknights or entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 cups fresh spinach, chopped (packed)
  • 3/4 cup feta cheese, crumbled
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried oregano (or 1 tbsp fresh)
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt (plus more to taste)
  • 1/4 tsp black pepper (plus more to taste)
  • 8 toothpicks (for securing)

Equipment

  • cutting board
  • sharp knife For butterflying chicken.
  • mixing bowl
  • oven-safe skillet (or baking dish)
  • meat thermometer Cook to 165°F for safety and juiciness.
  • toothpicks To secure the chicken pockets.

Method
 

  1. Preheat oven to 375°F. Pat chicken breasts dry and season both sides with salt and pepper.
  2. Butterfly each chicken breast by slicing horizontally to create a pocket (do not cut all the way through).
  3. Make the filling: mix chopped spinach (patted very dry), feta, sun-dried tomatoes, garlic, parsley, oregano, and lemon zest.
  4. Spoon 2–3 tablespoons of filling into each chicken pocket. Secure openings with toothpicks.
  5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly golden.
  6. Transfer skillet to the oven (or move chicken to a baking dish). Bake 15–20 minutes, or until chicken reaches 165°F. Rest 5 minutes, remove toothpicks, then slice and serve.

Notes

Don’t overstuff: Use about 2–3 tablespoons of filling per breast so it doesn’t burst while cooking.
Moisture control: Squeeze or pat spinach very dry before mixing to prevent a watery filling.
Doneness: Cook chicken to 165°F, then rest 5 minutes before slicing.
Serving ideas: Pair with roasted vegetables, a crisp salad, couscous, or rice.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat covered at 350°F until warmed through.
Freezing: Freeze cooked stuffed chicken up to 2 months; thaw overnight in the fridge before reheating.
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