Mediterranean Stuffed Chicken

6 days ago 12

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 made with juicy chicken breasts and a simple pan-to-oven method. An easy, impressive dinner that feels special without the work.

Know Before You Scroll

Servings: 4

Prep: 30 minutes

Cook: 30 minutes

Total Time: 1 hour

Chicken breasts, Kalamata olives, sun-dried tomatoes, feta cheese, fresh herbs, lemon zest, zucchini, cherry tomatoes, olive oil, butter.

Savory and bright with briny olives, creamy feta, fresh herbs, and a hint of lemon.

Intermediate. Stuffing the chicken takes a little care, but the method itself is straightforward.

Sharp knife, cutting board, mixing bowl, large skillet, baking sheet, parchment paper, toothpicks, meat thermometer.

Don’t overfill the chicken pockets. A snug fit keeps the filling inside and helps the chicken cook evenly.

Use goat cheese instead of feta for a milder, creamier filling.

A close-up of Mediterranean Stuffed Chicken breast slices on a plate with mixed vegetables, as a spoon drizzles golden sauce over the top. The flavorful stuffing includes Mediterranean herbs and cheese.

In the Test Kitchen

This recipe was created by my friend Claudio Vaida—he’s a Romanian chef, my recipe tester, and he has been shooting a lot of my photos and videos over the past couple of years. So we swapped roles on this one (you can check out his youtube video here). This recipe is a real joy to share with you because it’s absolutely delicious! When testing this Mediterranean stuffed chicken, I found that fully draining the sun-dried tomatoes was key to keeping the filling creamy instead of oily. Searing the chicken before baking added flavor and helped seal in moisture, while finishing the vegetables in the same pan picked up all those savory bits left behind.

Sliced Mediterranean Stuffed Chicken breast topped with herbs and sauce, served on a bed of diced, colorful vegetables with a gold fork and knife on the side.

Ingredient Notes

chicken breasts, lemon zest, butter, parsley, sage, garlic, feta, olives, roasted red peppers, oil, pepper, salt, tomatoes, water, and green onions.

Boneless, skinless chicken breasts that are similar in size so they cook evenly.

Pounded boneless chicken thighs or turkey cutlets

Block feta in brine for the best texture, Kalamata olives, Oil-packed sun-dried tomatoes, fresh green onions, fresh dill, fresh parsley, and lemon zest.

Goat cheese for a milder filling; sliced scallions can replace green onions.

Firm zucchini with glossy skin and ripe cherry tomatoes for balanced texture and sweetness.

Yellow squash can replace part or all of the zucchini.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Make the Filling

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a medium bowl, mix the olives, sun-dried tomatoes, green onions, dill, parsley, feta cheese, and lemon zest until evenly combined.

A glass bowl filled with a Mediterranean salad made of chopped herbs, feta cheese, Kalamata olives, sun-dried tomatoes, and green onions sits beside savory Mediterranean Chicken. A metal spoon with a wooden handle rests in the bowl.

Prepare the Chicken

Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Season the chicken inside and out with salt and black pepper.
Divide the filling evenly among the chicken breasts, pressing it gently into each pocket. Secure the openings with toothpicks to keep the filling inside while cooking.

Close-up of raw chicken breasts on a wooden cutting board. The left side features a plain breast with a knife, while the right displays Mediterranean Stuffed Chicken breasts secured with toothpicks.

Sear and Bake

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.

on the left, raw and seasoned with toothpicks securing them; on the right, the same breasts are cooked and golden brown on one side.

Bake

Transfer the chicken to the prepared baking sheet and bake for 15 minutes, or until the internal temperature reaches 165°F. Remove from the oven and rest for 10 minutes before slicing.

Two baking trays each hold four Mediterranean stuffed chicken breasts on parchment paper; the left tray displays the raw, seasoned chicken, while the right tray shows the same Mediterranean chicken baked to a golden brown.

Cook the Vegetables

Return the skillet to medium-high heat. Add the zucchini and cook for about 5 minutes, stirring occasionally. Add the cherry tomatoes and garlic and cook for another 5 minutes, allowing excess moisture to cook off.

A frying pan on a stovetop with chopped zucchini and halved cherry tomatoes being sautéed, stirred with a wooden spatula—perfect for pairing with Mediterranean chicken.

Season and Serve

Stir in the thyme and oregano, then season with salt and black pepper to taste. Remove toothpicks from the chicken, slice, and serve over the warm vegetables.

Sliced Mediterranean Stuffed Chicken breast filled with cheese, olives, and sun-dried tomatoes, served on a plate with diced zucchini and colorful cherry tomatoes.

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.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serves 4

▢ 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)

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.

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.