This Sun-Dried Tomato Feta Stuffed Chicken is the perfect dish when you’re looking for a combination of juicy, tender chicken with a burst of Mediterranean flavors. The sun-dried tomatoes add a tangy depth, while the creamy feta cheese brings a rich, savory element. It’s a simple yet impressive recipe that’s perfect for weeknight dinners or entertaining guests. Whether you’re a seasoned cook or just getting started, this dish will surely become a favorite!
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Why You’ll Love This Sun-Dried Tomato Feta Stuffed Chicken
✔ Flavor-packed – The combination of sun-dried tomatoes, feta, and herbs creates an unforgettable taste.
✔ Quick & Easy – This dish comes together in just 30 minutes.
✔ Low-Carb & Keto-Friendly – It’s a great choice for low-carb or keto diets.
✔ Impressive Presentation – Perfect for dinner parties or when you want to wow your guests.
Ingredients for Sun-Dried Tomato Feta Stuffed Chicken
- 4 boneless, skinless chicken breasts
- ½ cup sun-dried tomatoes (packed in oil, drained and chopped)
- ½ cup crumbled feta cheese
- 2 tablespoons cream cheese (softened)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fresh parsley (chopped, for garnish)
Tools You’ll Need
✔ Sharp knife
✔ Small bowl for mixing
✔ Toothpicks or kitchen twine
✔ Skillet or oven-safe pan
✔ Tongs or spatula
How to Make Sun-Dried Tomato Feta Stuffed Chicken
Step 1: Prepare the Chicken Breasts
- Preheat your oven to 375°F (190°C).
- Use a sharp knife to carefully cut a pocket into each chicken breast, making sure not to cut all the way through. You want to create a space for the stuffing.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and dried oregano.
Step 2: Make the Stuffing
- In a small bowl, mix the sun-dried tomatoes, feta cheese, and cream cheese until well combined. This creamy, tangy filling will pack the chicken breasts with flavor.
Step 3: Stuff the Chicken
- Spoon the sun-dried tomato and feta mixture into each chicken breast pocket.
- Use toothpicks or kitchen twine to secure the opening of each chicken breast so the stuffing stays inside while cooking.
Step 4: Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the stuffed chicken breasts to the skillet and cook for 4-5 minutes per side until golden brown.
- Transfer the chicken to the oven and bake for 15-20 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
Step 5: Garnish and Serve
- Once cooked, remove the toothpicks or twine.
- Garnish with fresh chopped parsley and serve immediately.
Serving Suggestions
- Side dishes: Serve with a fresh green salad, roasted vegetables, or cauliflower rice for a complete low-carb meal.
- Wine pairing: A crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the flavors of this dish perfectly.
- Extra sauce: Drizzle with a bit of balsamic glaze or olive oil for extra richness.
Tips for the Best Sun-Dried Tomato Feta Stuffed Chicken
✔ Don’t overstuff – Be sure not to overstuff the chicken breasts, as it may cause the filling to spill out during cooking.
✔ Adjust the filling – You can swap the feta for goat cheese or cream cheese for a different flavor profile.
✔ Searing – Be sure to get a nice, golden sear on the chicken before transferring it to the oven for baking. It helps lock in moisture.
✔ Make ahead – You can prepare the chicken breasts and stuffing ahead of time, then cook them just before serving.
Storage Instructions
- Refrigerate leftover stuffed chicken in an airtight container for up to 3 days.
- Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also microwave for a quicker option.
Frequently Asked Questions (FAQ)
Q1: Can I make this dish ahead of time?
A: Yes! You can stuff the chicken breasts and store them in the fridge for up to 24 hours before cooking. Just be sure to cook them fully once you’re ready to eat.
Q2: Can I use fresh tomatoes instead of sun-dried?
A: Sun-dried tomatoes provide a concentrated, tangy flavor that fresh tomatoes can’t match. However, if you prefer, you can use fresh tomatoes, but it will alter the flavor profile a bit.
Q3: Can I cook the chicken entirely on the stovetop?
A: Yes! If you prefer not to use the oven, you can cook the chicken entirely in the skillet. Just be sure to cook the chicken on low heat after searing it to ensure it cooks through.
Conclusion: A Mediterranean-Inspired Winner!
This Sun-Dried Tomato Feta Stuffed Chicken is a flavorful, filling, and healthy dish that’s sure to impress. The combination of savory cheese, tangy sun-dried tomatoes, and tender chicken is perfect for any occasion. Try it out tonight for a simple, delicious dinner!
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🕒 Preparation Time: 10 minutes
🔥 Cooking Time: 20 minutes
🌍 Cuisine: Mediterranean-inspired (Dinner)
Nutritional Information (per serving)
Calories: 280
Protein: 35g
Carbohydrates: 4g
Fat: 16g
Fiber: 1g
Enjoy this flavorful and satisfying meal, packed with Mediterranean goodness!
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Sun-Dried Tomato Feta Stuffed Chicken
- Total Time: 30 minutes
Description
This Sun-Dried Tomato Feta Stuffed Chicken is the perfect dish when you’re looking for a combination of juicy, tender chicken with a burst of Mediterranean flavors. The sun-dried tomatoes add a tangy depth, while the creamy feta cheese brings a rich, savory element. It’s a simple yet impressive recipe that’s perfect for weeknight dinners or entertaining guests. Whether you’re a seasoned cook or just getting started, this dish will surely become a favorite!
Subscribe to our newsletter to get more delicious, easy-to-make recipes delivered right to your inbox!
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup sun-dried tomatoes (packed in oil, drained and chopped)
- ½ cup crumbled feta cheese
- 2 tablespoons cream cheese (softened)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
Step 1: Prepare the Chicken Breasts
- Preheat your oven to 375°F (190°C).
- Use a sharp knife to carefully cut a pocket into each chicken breast, making sure not to cut all the way through. You want to create a space for the stuffing.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and dried oregano.
Step 2: Make the Stuffing
- In a small bowl, mix the sun-dried tomatoes, feta cheese, and cream cheese until well combined. This creamy, tangy filling will pack the chicken breasts with flavor.
Step 3: Stuff the Chicken
- Spoon the sun-dried tomato and feta mixture into each chicken breast pocket.
- Use toothpicks or kitchen twine to secure the opening of each chicken breast so the stuffing stays inside while cooking.
Step 4: Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the stuffed chicken breasts to the skillet and cook for 4-5 minutes per side until golden brown.
- Transfer the chicken to the oven and bake for 15-20 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
Step 5: Garnish and Serve
- Once cooked, remove the toothpicks or twine.
- Garnish with fresh chopped parsley and serve immediately.
Notes
✔ Don’t overstuff – Be sure not to overstuff the chicken breasts, as it may cause the filling to spill out during cooking.
✔ Adjust the filling – You can swap the feta for goat cheese or cream cheese for a different flavor profile.
✔ Searing – Be sure to get a nice, golden sear on the chicken before transferring it to the oven for baking. It helps lock in moisture.
✔ Make ahead – You can prepare the chicken breasts and stuffing ahead of time, then cook them just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Mediterranean-inspired (Dinner)
