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Sliced feta and herb stuffed chicken breast on a plate showing melted feta and spinach filling with a golden seared crust

Mediterranean Seared Feta and Herb Stuffed Chicken

Chicken breasts stuffed with feta, spinach, and sun-dried tomatoes, seared for color and baked until the center hits 165 F / 74 C.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling
  • 100 g feta cheese crumbled
  • 60 g baby spinach chopped fine
  • 40 g sun-dried tomatoes oil-packed, chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh oregano chopped, or 1 tsp dried
  • 1 tbsp fresh basil chopped
Chicken
  • 4 boneless, skinless chicken breasts (about 180 g each); even thickness works best
  • 2 tbsp olive oil for searing
  • 1 tsp paprika
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 4 lemon wedges for serving

Method
 

Make the filling and prep the chicken
  1. Heat the oven to 200 C / 400 F.
  2. In a mixing bowl, combine the feta, chopped spinach, sun-dried tomatoes, garlic, oregano, and basil. Mix until evenly combined.
  3. 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.
  4. Season the inside and outside of each breast with salt, pepper, and paprika.
  5. Spoon about 2 tablespoons of the feta filling into each pocket. Close the opening and secure with two toothpicks per breast.
Sear and bake
  1. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering.
  2. 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.
  3. Once all the chicken is seared, return all four breasts to the skillet.
  4. 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.
  5. Remove the skillet from the oven and let the chicken rest for 5 minutes.
  6. 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.