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Mediterranean feta and herb stuffed chicken is a boneless chicken breast cut into a pocket and filled with crumbled feta, wilted spinach, and chopped sun-dried tomatoes, then seared in a skillet and finished in the oven. The outside turns golden from the sear, and the inside stays moist with a salty, herby filling running through the center.
I make this on nights when I want something that feels put together but doesn’t take much effort. The filling comes together in one bowl while the oven heats up, and the whole dish is done in under an hour.
The feta brings the salt, so I go light on extra seasoning until I taste the filling first. Sun-dried tomatoes add a little sweetness that balances things out, and fresh oregano or basil keeps the flavor bright instead of heavy.
One thing I’ve learned from making this a lot of times: if you overstuff the pocket, the filling pushes out while searing. A couple tablespoons per breast is plenty, and toothpicks keep everything in place.
Why You’ll Love This Recipe
- One skillet does the searing and the baking
- Feta filling stays put with a couple of toothpicks
- Ready in 45 minutes, good for a weeknight dinner
- Leftovers slice well for lunch the next day
Ingredient Notes
- chicken breasts: Pick breasts that are close in thickness so they cook evenly. Pound the thick end gently if one side is much fatter than the other.
- feta cheese: Buy a block and crumble it yourself for better flavor and less liquid than pre-crumbled feta. Feta is salty, so taste the filling before adding more salt.
- sun-dried tomatoes: Use the oil-packed kind for softer texture and more flavor. Dry-packed works too, just chop them smaller since they’re tougher.
- baby spinach: No need to cook it first, just chop it fine so it mixes evenly into the feta filling.
- olive oil: Used for searing the chicken. A neutral oil works too, but olive oil adds a little extra flavor to the crust.
Mediterranean Seared Feta and Herb Stuffed Chicken
Ingredients
Method
- Heat the oven to 200 C / 400 F.
- In a mixing bowl, combine the feta, chopped spinach, sun-dried tomatoes, garlic, oregano, and basil. Mix until evenly combined.
- Lay each chicken breast flat on a cutting board. Using a sharp knife, cut a horizontal pocket into the thick side of each breast, being careful not to cut all the way through.
- Season the inside and outside of each breast with salt, pepper, and paprika.
- Spoon about 2 tablespoons of the feta filling into each pocket. Close the opening and secure with two toothpicks per breast.
- Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
- Working in two batches of two, sear the stuffed chicken breasts for 3 to 4 minutes per side, until golden brown. Transfer each batch to a plate as it finishes.
- Once all the chicken is seared, return all four breasts to the skillet.
- Transfer the skillet to the oven and bake for 15 to 18 minutes, until the thickest part of the chicken reaches 165 F / 74 C on an instant-read thermometer.
- Remove the skillet from the oven and let the chicken rest for 5 minutes.
- Remove the toothpicks, slice each breast, and serve with lemon wedges.
Notes
- Don't overstuff the pocket or the filling will push out while searing.
- Use an instant-read thermometer at the thickest part for an accurate 165 F / 74 C reading.
- Sear in batches of two so the skillet stays hot enough to brown the chicken.
- Taste the filling before seasoning the chicken, since feta is already salty.
Tips for Success
- Pound the thick end of each breast lightly so the whole piece cooks at the same rate.
- Sear the chicken in two batches of two so the pan doesn’t crowd and the crust actually browns.
- Secure each pocket with two toothpicks so the filling stays inside while searing.
- Check the internal temperature at the thickest part of the meat, not near the filling, for an accurate reading.
- Let the chicken rest 5 minutes before slicing so the juices settle back into the meat.
Variations
- Swap the feta for goat cheese if you want a creamier, tangier filling with the same herbs.
- Add 2 tablespoons of chopped kalamata olives to the filling for a briny, salty bite.
- Wrap each stuffed breast in a slice of prosciutto before searing for a salty, crisp outer layer.
Storage and Reheating
Stuffed chicken keeps in the fridge for 3 to 4 days in an airtight container. Slice it before storing so it reheats more evenly.
To reheat, cover the chicken with foil and warm it in the oven at 175 C / 350 F for 10 to 12 minutes, until it reaches 165 F / 74 C again in the center. A quick 60 to 90 seconds in the microwave works too if you’re not fussy about the crust.
You can freeze the cooked chicken for up to 2 months. Thaw it in the fridge overnight before reheating in the oven so it warms through without drying out.
Serving Suggestions
I like this with a simple lemon rice or orzo on the side, since the grain soaks up the juices from the chicken. A greek salad with cucumber, tomato, and red onion works well too if you want something lighter.
Roasted vegetables like zucchini, bell peppers, or asparagus round out the plate without much extra work, especially if you roast them in the same oven while the chicken bakes.
A squeeze of fresh lemon over the sliced chicken right before serving wakes up the whole dish. Warm pita or crusty bread is good for mopping up any extra filling that spills onto the plate.
FAQ
Why is the filling leaking out of my feta and herb stuffed chicken?
This usually happens when the pocket is overstuffed or the toothpicks aren’t holding it closed tightly. Stick to about 2 tablespoons of filling per breast and use two toothpicks per pocket. Searing over high heat too fast can also cause the pocket to split, so keep it at medium-high.
Can I use mozzarella instead of feta in this stuffed chicken?
Yes, mozzarella works and gives a milder, stretchier filling than feta. You’ll lose the salty tang feta brings, so add a pinch more salt and a squeeze of lemon to the filling to make up for it. Goat cheese is another good swap if you want something in between.
Can I make feta and herb stuffed chicken ahead and freeze it?
Yes, you can stuff and sear the chicken, then freeze it uncooked or fully baked for up to 2 months. If freezing raw, sear first and finish baking straight from frozen, adding 8 to 10 extra minutes. Thaw cooked chicken in the fridge overnight before reheating.
What goes well with feta and herb stuffed chicken breast?
Lemon rice, orzo, or a greek salad with cucumber and tomato all pair well since they balance the salty feta filling. Roasted vegetables like zucchini or asparagus are an easy side that can cook in the oven at the same time. Warm pita is good for scooping up extra filling.
Is feta and herb stuffed chicken gluten free?
Yes, this recipe is gluten free as written, since it’s just chicken, feta, spinach, sun-dried tomatoes, and herbs. Double check your feta and sun-dried tomatoes if you’re strict about cross-contamination, since some brands process in shared facilities. No flour or breading is used anywhere in the recipe.
What’s the difference between this and chicken Florentine?
Chicken Florentine usually means chicken cooked with a spinach and cream sauce on the side, while this stuffed chicken tucks the spinach and feta inside the breast itself. Florentine also tends to use a heavier cream sauce, where this recipe relies on the seared crust and pan juices instead.