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.
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.
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.
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Notes
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