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Mediterranean Stuffed Chicken breast, sliced and garnished with herbs, is served alongside chopped zucchini, yellow squash, and cherry tomatoes. A gold fork and knife rest at the top of the plate.
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Mediterranean Stuffed Chicken

Juicy chicken breasts are filled with a bright Mediterranean stuffing of briny olives, creamy feta, fresh herbs, and lemon zest, then seared and baked until tender and flavorful.
Course Dinner, lunch, Main Course
Cuisine American, Greek, Mediterranean
Diet Halal, Kosher, Low Lactose
Keyword Mediterranean Chicken Recipe, Mediterranean Stuffed Chicken
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 370
Author Erren Hart

Ingredients

  • 4 boneless skinless chicken breasts
  • ½ cup Kalamata olives chopped
  • ¼ cup sun-dried tomatoes in oil drained and chopped
  • 2 green onions sliced
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • ½ cup feta cheese crumbled
  • 1 teaspoon lemon zest
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 pound zucchini cut into 1-inch cubes
  • ½ pound cherry tomatoes halved
  • 1 clove garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh oregano chopped
  • Salt and black pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Using a thin, sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through.
  • In a medium bowl, combine the olives, sun-dried tomatoes, green onions, feta cheese, dill, parsley, and lemon zest. Mix until evenly combined.
  • Spoon the filling evenly into each chicken breast. Secure the openings with toothpicks to keep the filling inside while cooking.
  • Heat the olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 3 to 4 minutes per side, until lightly browned.
  • Transfer the browned chicken breasts to the prepared baking sheet and bake for 15 minutes, or until cooked through.
  • Remove the chicken from the oven and let rest for 10 minutes, then remove toothpicks and slice.
  • In the same skillet used for the chicken, add the zucchini and cook over medium heat for about 5 minutes.
  • Add the cherry tomatoes and garlic and continue cooking for another 5 minutes, stirring occasionally.
  • Stir in the thyme, oregano, salt, and black pepper. Cook for 2 more minutes, seasoning to taste.
  • Serve the sliced stuffed chicken breasts over the warm vegetable mixture.

Notes

Erren’s Top Tips

  • Drain the sun-dried tomatoes well to prevent a greasy filling.
  • Don’t overstuff the chicken. A snug pocket keeps the filling inside.
  • Let the chicken rest before slicing so the juices stay put.
  • Use medium-high heat for the vegetables so they sauté instead of steaming.  

Variations & Add-Ins

  • Add chopped spinach to the filling for extra greens.
  • Swap feta for ricotta salata for a firmer texture.
  • Add sliced red onion to the vegetables for sweetness.
  • Finish with a squeeze of fresh lemon juice before serving.  

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or skillet. The cooked chicken can be frozen for up to 2 months, though the vegetables are best enjoyed fresh.

Nutrition

Calories: 370 | Carbohydrates: 10g | Protein: 27g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 614mg | Potassium: 862mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 46mg | Calcium: 156mg | Iron: 3mg