These feta stuffed chicken breasts are a bold & flavorful main dish recipe! Chicken breasts are marinated then stuffed with a delicious feta cheese filling.
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My love for mediterranean-inspired dishes runs deep, which is why I had to create this feta stuffed chicken breasts recipe!
I have many delicious chicken recipes on my website, but this Greek stuffed chicken is an extra-special, yet still easy recipe that is perfect for any occasion from busy weeknights, to date nights in, etc.
Marinating the chicken in a delicious Greek marinade infuses them with flavor. Then they’re stuffed with an irresistible feta cheese filling!
Feta stuffed chicken breasts are browned on the stovetop to seal in moisture, then baked in the oven until they are cooked all the way through.
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Feta Stuffed Chicken: Ingredients & Substitutions
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- Greek Marinade. For notes on possible substitutions in the marinade, check out this Greek Chicken Marinade Recipe.
- Feta cheese. This is the namesake ingredient, however you can substitute goat cheese if you’d like.
- Mayonnaise. sour cream works in a pinch.
- Garlic powder. Use 1 tsp minced garlic in place of powder if you’d like.
- Onion powder. 1 tsp finely diced onion is a good substitute for onion powder.
- Dried oregano. 1 Tablespoon fresh oregano works well in place of the 1 teaspoon dried.
- Kalamata olives. these are key to imparting an authentic Greek flavor, however you can use your favorite olives.
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How to Make Feta Stuffed Chicken
Let’s walk through this recipe together! You can watch the video for additional guidance if needed.
Prepare the Chicken Breasts
Begin this recipe by trimming 4 large chicken breasts (2 pounds).
Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).
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Marinate the Chicken
Then make the Greek marinade by whisking the lemon juice, olive oil, mustard, honey, oregano, paprika, onion powder, minced garlic, sea salt, and pepper together in a medium bowl.
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Next, place the prepared chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
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Then, pour the marinade over the chicken turn to coat the chicken.
Marinate the chicken in the refrigerator for 1- 3 hours. Or at room temperature for 30-60 minutes.
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Make the Feta Filling
Towards the end of the marinating time, make the filling by combining the feta cheese, mayonnaise, garlic powder, onion powder, sea salt and oregano in a medium bowl.
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Then, gently fold in the kalamata olives.
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Stuff the Chicken Breasts
Remove the chicken from the marinade and shake off any excess marinade.
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Then, stuff ¼ of the filling into each chicken breast and close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.
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Lightly season both sides of the breasts with salt and pepper.
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Brown the Chicken
Once the Greek stuffed chicken breasts are assembled, cook them in two phases. Begin with pan-searing them to lock in the moisture.
To do this, heat 2 Tablespoons olive oil in a large, nonstick skillet over medium-high heat until shimmering.
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Then, add the feta stuffed chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.
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Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.
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Bake the chicken
Next, transfer the browned breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.
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Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.
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Serve
Once the chicken has finished baking, remove from the oven and let cool slightly before serving.
Serve with some of our favorite Mediterranean recipes:
- Serve with a side of tzatziki, hummus and pita!
- Or with a side of chickpea salad or Greek salad.
- I like to make roasted broccoli or roasted carrots with it too.
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Store/Freeze
Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.
Reheat covered in the oven or microwave.
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Feta Stuffed Chicken Breasts FAQS
Make sure to trim the fat and pat the breast dry. Then cut a pocked in to the breast without going all the way through.
There are two ways this recipe achieves moist stuffed chicken:
1) Searing the outside to lock in moisture.
2) Baking at a high temperature, quickly.
We love to serve this recipe with our favorite Mediterranean recipes like:
Yes, you can double this recipe and bake it in a large sheet pan or two 9×13″ pans.
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If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
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Feta Stuffed Chicken Breasts Recipe
Equipment
Ingredients
- 2 pounds chicken 4 breasts
- Salt and pepper
Marinade
- ¼ cup lemon juice
- ¼ cup olive oil
- 1 Tablespoon Dijon mustard
- 1 teaspoon honey
- 1 Tablespoon dried oregano
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- 1 Tablespoon minced garlic
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
Feta Cheese Filling
- 6 oz feta cheese crumbled
- 3 Tablespoons mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
- 1 teaspoon dried oregano
- ⅓ cup kalamata olives 2 oz, coarsely chopped
Instructions
Prepare the Chicken Breasts
- Trim 4 large chicken breasts (2 lbs).
- Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).
Marinate chicken
- In a medium bowl, whisk together lemon juice, olive oil, mustard, honey, oregano, paprika, onion powder, minced garlic, sea salt, and pepper.
- Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
- Pour the marinade over the chicken turn to coat the chicken.
- Marinate in the refrigerator for 1- 3 hours. Or at room temperature for 30-60 minutes.
Make the Feta Filling
- Towards the end of the marinating time, make the filling.
- Combine feta cheese, mayonnaise, garlic powder, onion powder, sea salt and oregano in a medium bowl.
- Gently fold in the kalamata olives.
Stuff the Chicken Breasts
- Preheat oven to 425 degrees F.
- Lightly grease a 9×13” baking dish, set aside.
- Remove the chicken from the marinade and shake off any excess marinade.
- Then, stuff ¼ of the filling into each chicken breast.
- Close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.
- Lightly season both sides of the breasts with salt and pepper.
Brown the Chicken
- Heat 2 TBS olive oil over medium heat in a large, nonstick skillet until shimmering.
- Add chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.
- Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.
Bake the chicken
- Transfer the browned breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.
- Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.
Serve
- Once the chicken has finished baking, remove from the oven and let cool slightly before serving.
Video
Notes
- Greek Marinade. For notes on possible substitutions in the marinade, check out this Greek Chicken Marinade Recipe.
- Feta cheese. This is the namesake ingredient, however you can substitute goat cheese if you’d like.
- Mayonnaise. sour cream works in a pinch.
- Garlic powder. Use 1 tsp minced garlic in place of powder if you’d like.
- Onion powder. 1 tsp finely diced onion is a good substitute for onion powder.
- Dried oregano. 1 Tablespoon fresh oregano works well in place of the 1 teaspoon dried.
- Kalamata olives. these are key to imparting an authentic Greek flavor, however you can use your favorite olives.
