Make the best Feta Cheese Stuffed Chicken in just 25 minutes. Loaded with flavors and easy to make, this is a great weekend dish that will make any dinner party guest happy. For an extra treat, make some extra Feta filling and serve on the side.
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This Feta Cheese Stuffed Chicken is a remnant from my college days. Whenever me and my girlfriends where having dinner together, we made this recipe, or some version of it.
I still make these stuffed chicken breasts quite a lot. Basically whenever I crave something "weekend-y" but don't really know what to make. It's a great dish - easy to make, quick, pretty hands-off, and everyone loves it.
So you just have to try it, it probably won't be the only time you make it.
Why you will love this recipe
- It's quick and all done in just 25 minutes
- It's easy with just a few simple steps
- It's delicious and loaded with flavor
- Fancy enough for a dinner party & simple enough for busy weeknights
- It's a crowd pleaser! Everyone loves it.
What you need to make it
Ingredient notes & substitutions
- Chicken breasts are the best cut of chicken for this recipe, as they are the easiest to fill. You can make it with other bone-less cuts of chicken as well, but they will be harder to fill.
- Feta cheese can be swapped for a Feta style cheese
- Sun-dried tomatoes: we want to use both the sun-dried tomatoes and some of their oil, so I recommend getting the kind in oil. You can also soak the dried kind and use together with olive oil, but you will miss out on some of the flavor.
- Vegetable oil and butter: you can choose to use just only of them, just double the amount
- Fresh basil leaves can be swapped for dried basil
How to make it
- Place all ingredients for the Feta filling, except ground black pepper, in a bowl. Mix with an immersion blender. You can also use a food processor.
- Taste test and season with ground black pepper as needed, then set aside
- Season the chicken breasts on both sides with salt & ground black pepper
- Heat oil & butter in a pan over high heat, then sear the chicken breasts on all sides for 1-2 minutes total
- Remove the chicken from the pan and place in a baking dish. Using a sharp knife, cut a deep pocket in the long side of the chicken breasts, as deep and wide as possible without cutting through the bottom or the sides.
- Fill the chicken breasts with the Feta mixture
- Place them leaning against the sides of the baking dish, to avoid the Feta filling spilling out
- Cook for 15 minutes at 400°F (200°C), until cooked through
Tips & tricks
- Lean the chicken breasts against the side of the baking dish to avoid the filling spilling out
- Use a meat thermometer to get the cook on the chicken just right - it should reach 165°F (73°C)
- Make extra Feta cheese filling and serve on the side
- Store leftovers in the fridge in an air tight container for up to 4 days
- Freeze leftovers to keep them for up to 3 months
- Serve leftovers cold - they're great sliced in salads
Recipe FAQ
Can I make a vegetarian version of Feta Stuffed Chicken?
For vegetarians, I recommend stuffing Portobello mushrooms instead.
Can I make this recipe without stuffing the chicken breasts?
Yes! You can cook the chicken the whole way in the pan, or pan fry and then finish it in the oven, and serve with the Feta filling as a sauce instead. Either keep the consistency as is, or add some crème fraîche or natural yogurt to make it thinner.
How do I reheat leftoves?
Reheat leftovers in the microwave in 1 minute increments
Reheat leftovers in the oven at 300°F (150°C) for about 10 minutes
Reheat leftovers in the air fryer at 350°F (180°C) for 5 minutes
What to serve with it
This Feta Cheese Stuffed Chicken is great with potatoes or veggies. I especially love to have it with these sides:
- Smashed Potatoes with Garlic & Parmesan
- Creamy Rice with Chicken Broth
- Air Fryer Potato Wedges
- Air Fryer Sweet Potatoes
- Arugula Salad with Sun-dried Tomatoes
- Garlic Roasted Broccoli
- Whipped Feta Cheese
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Feta Cheese Stuffed Chicken
Print RateServings: 4
Calories: 465kcal
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Ingredients
Feta Cheese Filling
- ¾ cup Feta cheese*
- 10 sun-dried tomatoes
- 2 tablespoon oil from the sun-dried tomatoes
- 1 clove garlic minced
- 30 leaves fresh basil
- ground black pepper according to taste
Chicken
- 4 chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon butter
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl or food processor, combine Feta cheese, sun-dried tomatoes, oil from the sun-dried tomatoes, minced garlic and fresh basil leaves. Mix together with an immersion blender or food processor, taste test, and season with black pepper according to taste. Set aside for now.¾ cup Feta cheese*, 10 sun-dried tomatoes, 2 tablespoon oil from the sun-dried tomatoes, 1 clove garlic, 30 leaves fresh basil, ground black pepper
- Season the chicken breasts with salt and pepper and heat the olive oil and butter in a pan over high heat. Place the chicken in the pan and cook on all sides for a total of about 2 minutes, until it has a nice color.4 chicken breasts, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon vegetable oil, 1 tablespoon butter
- Remove the chicken from the pan and place in an oven safe dish. Taking care not to burn or cut yourself, slice a deep pocket along the long side of the chicken breast. It should run as deep as possible without going out the other side, and be as long as possible.
- Fill the gashes in the chicken breasts with the Feta cheese mixture, then lean the chicken breasts against the side of the pan, with the open side up, to avoid the filling spilling out.
- Bake the chicken in the middle of the oven at 400°F (200°C) for approximately 15 minutes. The chicken should reach 165°F (73°C) and the juices run clear.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
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Ingredient notes & substitutions
- Chicken breasts are the best cut of chicken for this recipe, as they are the easiest to fill. You can make it with other bone-less cuts of chicken as well, but they will be harder to fill.
- Feta cheese can be swapped for a Feta style cheese
- Sun-dried tomatoes: we want to use both the sun-dried tomatoes and some of their oil, so I recommend getting the kind in oil. You can also soak the dried kind and use together with olive oil, but you will miss out on some of the flavor.
- Vegetable oil and butter: you can choose to use just only of them, just double the amount
- Fresh basil leaves can be swapped for dried basil
Tips & trick
- Lean the chicken breasts against the side of the oven dish to avoid the filling spilling out
- Use a meat thermometer to get the cook on the chicken just right - it should reach 165°F (73°C)
- Make extra Feta cheese filling and serve on the side
- Store leftovers in the fridge in an air tight container for up to 4 days
- Freeze leftovers to keep them for up to 3 months
- Serve leftovers cold - they're great sliced in salads
- Reheat leftovers in the microwave in 1 minute increments
- Reheat leftovers in the oven at 300°F (150°C) for about 10 minutes
- Reheat leftovers in the air fryer at 350°F (180°C) for 5 minutes
Nutrition
Calories: 465kcal | Carbohydrates: 4g | Protein: 53g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 759mg | Potassium: 1042mg | Fiber: 1g | Sugar: 3g | Vitamin A: 516IU | Vitamin C: 6mg | Calcium: 165mg | Iron: 2mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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Carol Ferrier
I did not find the amount of feta cheese to use in this recipe but I was already committed to trying it so I adjusted and continued. I did not have créme fraiche which I read was like sour cream but I used cream cheese with almond milk mixed in to adjust the consistency more like sour cream. I made 1/2 the recipe so I used 1/4 cup crumbled feta cheese and 1/4 cup cream cheese (plus almond milk) for the sauce & filling.along with the sundried tomatoes, garlic, basil and sundried tomato oil. I cut my chicken butterfly style and added the filling. I added an additional tablespoon of crumbled feta inside each breast. The rest of the recipe I followed as stated. I loved the flavor! It was yummy and I will be using it again! Note, In # 3 of the instructions the recipe states tomatoes which I think may have been an oops which should have read potatoes. The #10 was confusing, I thought I already did this prep while doing the sauce. Also when do you use the "chicken juice"? Thanks for the recipe, although I had trouble following it the end was delicious!!
Emmeline Kemperyd
Hi Carol! I am so happy you liked this recipe and I'm sorry the instructions were a bit confusing. I added the amount of Feta cheese (oops!) and tried to make the instructions a bit easier to follow based on your comment. Thank you for taking the time to point it out to me! Regarding the chicken juice I am not sure what you're referring to - you shouldn't use this. Just be careful when stuffing the chicken that no juice gets into what will be made into the sauce, since you don't want raw chicken juice in there.
Carol Ferrier
Thank you Emmeline for your reply!. Perhaps in the future you will create a youtube video of this recipe. It was such a delicious one! I hope others try it as well 🙂
Emmeline Kemperyd
Yes, that's a very good idea! This recipe is really one of those that can use some visual guidance in how to make. So happy you liked it! 😀