These feta stuffed chicken breasts are a bold & flavorful main dish recipe! Chicken breasts are marinated then stuffed with a delicious feta cheese filling.

My love for mediterranean-inspired dishes runs deep, which is why I had to create this feta stuffed chicken breasts recipe!

I have many delicious chicken recipes on my website, but this Greek stuffed chicken is an extra-special, yet still easy recipe that is perfect for any occasion from busy weeknights, to date nights in, etc.

Marinating the chicken in a delicious Greek marinade infuses them with flavor. Then they’re stuffed with an irresistible feta cheese filling!

Feta stuffed chicken breasts are browned on the stovetop to seal in moisture, then baked in the oven until they are cooked all the way through.

Feta Stuffed Chicken: Ingredients & Substitutions

• Greek Marinade. For notes on possible substitutions in the marinade, check out this Greek Chicken Marinade Recipe.
• Feta cheese. This is the namesake ingredient, however you can substitute goat cheese if you’d like.
• Mayonnaise. sour cream works in a pinch.
• Garlic powder. Use 1 tsp minced garlic in place of powder if you’d like.
• Onion powder. 1 tsp finely diced onion is a good substitute for onion powder.
• Dried oregano. 1 Tablespoon fresh oregano works well in place of the 1 teaspoon dried.
• Kalamata olives. these are key to imparting an authentic Greek flavor, however you can use your favorite olives.

How to Make Feta Stuffed Chicken

Let’s walk through this recipe together! You can watch the video for additional guidance if needed.

Prepare the Chicken Breasts

Begin this recipe by trimming 4 large chicken breasts (2 pounds).

Then, using a sharp knife cut a “pocket” into the chicken breast by cutting a slit ¾ of the way through the chicken, but not going all the way through to the other side (or the filling will spill out).

Marinate the Chicken

Then make the Greek marinade by whisking the lemon juice, olive oil, mustard, honey, oregano, paprika, onion powder, minced garlic, sea salt, and pepper together in a medium bowl.

Next, place the prepared chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).

Then, pour the marinade over the chicken turn to coat the chicken.

Marinate the chicken in the refrigerator for 1- 3 hours.  Or at room temperature for 30-60 minutes.

Make the Feta Filling

Towards the end of the marinating time, make the filling by combining the feta cheese, mayonnaise, garlic powder, onion powder, sea salt and oregano in a medium bowl.

Then, gently fold in the kalamata olives.

Stuff the Chicken Breasts

Remove the chicken from the marinade and shake off any excess marinade.

Then, stuff ¼ of the filling into each chicken breast and close the opening of the “pocket” with a toothpick, making sure it is not sticking out either side of the breast.

Lightly season both sides of the breasts with salt and pepper.  

Brown the Chicken

Once the Greek stuffed chicken breasts are assembled, cook them in two phases. Begin with pan-searing them to lock in the moisture.

To do this, heat 2 Tablespoons olive oil in a large, nonstick skillet over medium-high heat until shimmering.

Then, add the feta stuffed chicken breasts and cook on the first side for 4-5 minutes, or until golden brown.

Carefully flip the chicken and cook on the second side for 4-5 minutes, or until golden brown.

Bake the chicken

Next, transfer the browned breasts to the prepared 9×13” baking dish. Laying them out in an even layer so they do not overlap.

Bake in the preheated oven for 15-20 minutes, or until the internal temperature is 165 degrees F.

Serve

Once the chicken has finished baking, remove from the oven and let cool slightly before serving.

Serve with some of our favorite Mediterranean recipes:

• Serve with a side of tzatziki, hummus and pita!
• Or with a side of chickpea salad or Greek salad.
• I like to make roasted broccoli or roasted carrots with it too.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for 2 months.

Reheat covered in the oven or microwave.

Feta Stuffed Chicken Breasts FAQS

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