Mediterranean Stuffed Chicken
This Mediterranean Stuffed Chicken recipe combines tender chicken breasts with a vibrant, flavorful filling. Perfect for a healthy and satisfying meal.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 6-8 oz each
- 1 cup fresh spinach, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh oregano
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Lemon wedges for serving
Optional Garnishes
- Fresh dill or mint
- Kalamata olives, pitted and halved
Instructions
- Prepare Chicken: Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels. On a cutting board, place one chicken breast flat. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, nearly but not completely through, creating a pocket. Open it like a book. Repeat for all chicken breasts. Season the inside and outside of each breast with salt and pepper.
- Prepare Filling: In a medium bowl, combine chopped spinach, crumbled feta cheese, sun-dried tomatoes, fresh parsley, fresh oregano, and minced garlic. Mix well until all ingredients are evenly distributed.
- Stuff Chicken: Evenly divide the filling mixture among the chicken breasts. Spoon the mixture into the pocket of each breast. Fold the chicken breast halves over the filling, ensuring the filling is enclosed. You can secure the edges with toothpicks if needed, but often, the chicken will stay together when baked.
- Sear Chicken (Optional but Recommended): Heat olive oil in a large oven-safe skillet over medium-high heat. Carefully place the stuffed chicken breasts in the hot skillet. Sear for 2-3 minutes per side until lightly golden brown. This step helps seal in juices and develop flavor.
- Bake Chicken: If you seared the chicken, transfer the skillet directly to the preheated oven. If not, place the stuffed chicken breasts in a baking dish. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. The chicken should be cooked through and juices run clear.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring moist and tender chicken. Remove any toothpicks if used. Serve immediately with fresh lemon wedges.
Notes
- Don't Overstuff: A common mistake is overfilling, which can cause the chicken to burst. Leave some room for the chicken to cook evenly.
- Pound Evenly: For uniform cooking, pound the chicken breasts to an even thickness after butterflying. This helps to prevent Mediterranean stuffed chicken from drying out.
- Secure with Toothpicks: If your chicken breasts struggle to hold their shape, use a few toothpicks to secure the edges before searing and baking.