Close-up of Mediterranean Stuffed Chicken on a plate with vegetables, topped with sauce being poured over it. The chicken is sliced to reveal the colorful Mediterranean stuffing inside. Text on image reads “Mediterranean Stuffed Chicken.”. - 1 Close-up of Mediterranean Chicken breast slices stuffed with herbs and cheese, served alongside vegetables. Text overlay reads “Mediterranean Stuffed Chicken” and “Erren’s Kitchen.”. - 2 Mediterranean Chicken breast stuffed and sliced, garnished with fresh herbs, served alongside colorful roasted Mediterranean vegetables like zucchini, tomatoes, and peppers, with a fork in the background. - 3 Sliced Mediterranean Stuffed Chicken breast topped with herbs and sauce, served on a bed of diced, colorful vegetables with a gold fork and knife on the side. - 4 A close-up of Mediterranean Stuffed Chicken breast slices on a plate with mixed vegetables, as a spoon drizzles golden sauce over the top. The flavorful stuffing includes Mediterranean herbs and cheese. - 5 Close-up of Mediterranean Chicken breast slices stuffed with herbs and cheese, served alongside vegetables. Text overlay reads “Mediterranean Stuffed Chicken” and “Erren’s Kitchen.”. - 6 Mediterranean Stuffed Chicken breast, sliced and garnished with herbs, is served alongside chopped zucchini, yellow squash, and cherry tomatoes. A gold fork and knife rest at the top of the plate. - 7

Mediterranean stuffed chicken made with juicy chicken breasts and a simple pan-to-oven method. An easy, impressive dinner that feels special without the work.

in this article:

  • Know Before You Scroll
  • In the Test Kitchen
  • Ingredient Notes
  • Step By Step Instructions
  • Perfect Pairings
  • Mediterranean Stuffed Chicken
  • Erren’s Top Tips
  • Variations & Add-Ins
  • Storage & Freezing
  • FAQs

Know Before You Scroll

Mediterranean Stuffed Chicken - 8

What You’ll Need

Chicken breasts, Kalamata olives, sun-dried tomatoes, feta cheese, fresh herbs, lemon zest, zucchini, cherry tomatoes, olive oil, butter.

Flavor Profile

Savory and bright with briny olives, creamy feta, fresh herbs, and a hint of lemon.

Difficulty Level

Intermediate. Stuffing the chicken takes a little care, but the method itself is straightforward.

Equipment Needed

Sharp knife, cutting board, mixing bowl, large skillet, baking sheet, parchment paper, toothpicks, meat thermometer.

Top Tip

Don’t overfill the chicken pockets. A snug fit keeps the filling inside and helps the chicken cook evenly.

Ingredient Swaps

Use goat cheese instead of feta for a milder, creamier filling.

A close-up of Mediterranean Stuffed Chicken breast slices on a plate with mixed vegetables, as a spoon drizzles golden sauce over the top. The flavorful stuffing includes Mediterranean herbs and cheese. - 9

In the Test Kitchen

This recipe was created by my friend Claudio Vaida —he’s a Romanian chef, my recipe tester, and he has been shooting a lot of my photos and videos over the past couple of years. So we swapped roles on this one (you can check out his youtube video here ). This recipe is a real joy to share with you because it’s absolutely delicious! When testing this Mediterranean stuffed chicken, I found that fully draining the sun-dried tomatoes was key to keeping the filling creamy instead of oily. Searing the chicken before baking added flavor and helped seal in moisture, while finishing the vegetables in the same pan picked up all those savory bits left behind.

Sliced Mediterranean Stuffed Chicken breast topped with herbs and sauce, served on a bed of diced, colorful vegetables with a gold fork and knife on the side. - 10

Ingredient Notes

A top-down view of various ingredients in bowls, each labeled for making Mediterranean Stuffed Chicken: chicken breasts, lemon zest, butter, parsley, sage, garlic, feta, olives, roasted red peppers, oil, pepper, salt, tomatoes, water, and green onions. - 11

Chicken

Best Choice

Boneless, skinless chicken breasts that are similar in size so they cook evenly.

Substitutions

Pounded boneless chicken thighs or turkey cutlets

Stuffing

Best Choice

Block feta in brine for the best texture, Kalamata olives, Oil-packed sun-dried tomatoes, fresh green onions, fresh dill, fresh parsley, and lemon zest.

Substitutions

Goat cheese for a milder filling; sliced scallions can replace green onions.

Vegetables

Best Choice

Firm zucchini with glossy skin and ripe cherry tomatoes for balanced texture and sweetness.

Substitutions

Yellow squash can replace part or all of the zucchini.

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

1

Make the Filling

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a medium bowl, mix the olives, sun-dried tomatoes, green onions, dill, parsley, feta cheese, and lemon zest until evenly combined.

A glass bowl filled with a Mediterranean salad made of chopped herbs, feta cheese, Kalamata olives, sun-dried tomatoes, and green onions sits beside savory Mediterranean Chicken. A metal spoon with a wooden handle rests in the bowl. - 12

2

Prepare the Chicken

Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Season the chicken inside and out with salt and black pepper. Divide the filling evenly among the chicken breasts, pressing it gently into each pocket. Secure the openings with toothpicks to keep the filling inside while cooking.

Close-up of raw chicken breasts on a wooden cutting board. The left side features a plain breast with a knife, while the right displays Mediterranean Stuffed Chicken breasts secured with toothpicks. - 13

3

Sear and Bake

Heat the olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 3 to 4 minutes per side, until lightly browned.

Side-by-side images show Mediterranean Stuffed Chicken breasts in a pan: on the left, raw and seasoned with toothpicks securing them; on the right, the same breasts are cooked and golden brown on one side. - 14

4

Bake

Transfer the chicken to the prepared baking sheet and bake for 15 minutes, or until the internal temperature reaches 165°F. Remove from the oven and rest for 10 minutes before slicing.

Two baking trays each hold four Mediterranean stuffed chicken breasts on parchment paper; the left tray displays the raw, seasoned chicken, while the right tray shows the same Mediterranean chicken baked to a golden brown. - 15

5

Cook the Vegetables

Return the skillet to medium-high heat. Add the zucchini and cook for about 5 minutes, stirring occasionally. Add the cherry tomatoes and garlic and cook for another 5 minutes, allowing excess moisture to cook off.

A frying pan on a stovetop with chopped zucchini and halved cherry tomatoes being sautéed, stirred with a wooden spatula—perfect for pairing with Mediterranean chicken. - 16

6

Season and Serve

Stir in the thyme and oregano, then season with salt and black pepper to taste. Remove toothpicks from the chicken, slice, and serve over the warm vegetables.

Sliced Mediterranean Stuffed Chicken breast filled with cheese, olives, and sun-dried tomatoes, served on a plate with diced zucchini and colorful cherry tomatoes. - 17

Perfect Pairings

  • Garlic Focaccia with Parmesan & Pesto
  • Crispy Roasted Potatoes
  • Perfect Homemade Garlic Bread
Mediterranean Stuffed Chicken breast, sliced and garnished with herbs, is served alongside chopped zucchini, yellow squash, and cherry tomatoes. A gold fork and knife rest at the top of the plate. - 18

Ingredients

  • ▢ 4 boneless (skinless chicken breasts)
  • ▢ ½ cup Kalamata olives (chopped)
  • ▢ ¼ cup sun-dried tomatoes in oil (drained and chopped)
  • ▢ 2 green onions (sliced)
  • ▢ 1 tablespoon fresh dill (chopped)
  • ▢ 1 tablespoon fresh parsley (chopped)
  • ▢ ½ cup feta cheese (crumbled)
  • ▢ 1 teaspoon lemon zest
  • ▢ 2 tablespoons unsalted butter
  • ▢ 2 tablespoons olive oil
  • ▢ 1 pound zucchini (cut into 1-inch cubes)
  • ▢ ½ pound cherry tomatoes (halved)
  • ▢ 1 clove garlic (minced)
  • ▢ 1 tablespoon fresh thyme (chopped)
  • ▢ 1 tablespoon fresh oregano (chopped)
  • ▢ Salt and black pepper (to taste)

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Using a thin, sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through.
  • In a medium bowl, combine the olives, sun-dried tomatoes, green onions, feta cheese, dill, parsley, and lemon zest. Mix until evenly combined.
  • Spoon the filling evenly into each chicken breast. Secure the openings with toothpicks to keep the filling inside while cooking.
  • Heat the olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 3 to 4 minutes per side, until lightly browned.
  • Transfer the browned chicken breasts to the prepared baking sheet and bake for 15 minutes, or until cooked through.
  • Remove the chicken from the oven and let rest for 10 minutes, then remove toothpicks and slice.
  • In the same skillet used for the chicken, add the zucchini and cook over medium heat for about 5 minutes.
  • Add the cherry tomatoes and garlic and continue cooking for another 5 minutes, stirring occasionally.
  • Stir in the thyme, oregano, salt, and black pepper. Cook for 2 more minutes, seasoning to taste.
  • Serve the sliced stuffed chicken breasts over the warm vegetable mixture.

Tips

Erren’s Top Tips

  • Drain the sun-dried tomatoes well to prevent a greasy filling.
  • Don’t overstuff the chicken. A snug pocket keeps the filling inside.
  • Let the chicken rest before slicing so the juices stay put.
  • Use medium-high heat for the vegetables so they sauté instead of steaming.

Variations & Add-Ins

  • Add chopped spinach to the filling for extra greens.
  • Swap feta for ricotta salata for a firmer texture.
  • Add sliced red onion to the vegetables for sweetness.
  • Finish with a squeeze of fresh lemon juice before serving.

Storage & Freezing

Nutrition

Mediterranean Chicken breast stuffed and sliced, garnished with fresh herbs, served alongside colorful roasted Mediterranean vegetables like zucchini, tomatoes, and peppers, with a fork in the background. - 19

Can I prepare Mediterranean stuffed chicken ahead of time?

Yes. You can stuff the chicken up to 24 hours in advance and refrigerate until ready to cook.

How do I keep the filling from leaking out?

Cut a deep pocket without slicing through the edges and secure with toothpicks.

Can I grill this instead of baking?

Yes, but use indirect heat after searing to prevent burning and ensure the chicken cooks through.

What should I serve with it?

This pairs well with rice, couscous, or crusty bread to soak up the juices.

Mediterranean Stuffed Chicken breast, sliced and garnished with herbs, is served alongside chopped zucchini, yellow squash, and cherry tomatoes. A gold fork and knife rest at the top of the plate. - 20

Mediterranean Stuffed Chicken

Ingredients

  • 4 boneless skinless chicken breasts
  • ½ cup Kalamata olives chopped
  • ¼ cup sun-dried tomatoes in oil drained and chopped
  • 2 green onions sliced
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • ½ cup feta cheese crumbled
  • 1 teaspoon lemon zest
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 pound zucchini cut into 1-inch cubes
  • ½ pound cherry tomatoes halved
  • 1 clove garlic minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh oregano chopped
  • Salt and black pepper to taste

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Using a thin, sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through.
  • In a medium bowl, combine the olives, sun-dried tomatoes, green onions, feta cheese, dill, parsley, and lemon zest. Mix until evenly combined.
  • Spoon the filling evenly into each chicken breast. Secure the openings with toothpicks to keep the filling inside while cooking.
  • Heat the olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 3 to 4 minutes per side, until lightly browned.
  • Transfer the browned chicken breasts to the prepared baking sheet and bake for 15 minutes, or until cooked through.
  • Remove the chicken from the oven and let rest for 10 minutes, then remove toothpicks and slice.
  • In the same skillet used for the chicken, add the zucchini and cook over medium heat for about 5 minutes.
  • Add the cherry tomatoes and garlic and continue cooking for another 5 minutes, stirring occasionally.
  • Stir in the thyme, oregano, salt, and black pepper. Cook for 2 more minutes, seasoning to taste.
  • Serve the sliced stuffed chicken breasts over the warm vegetable mixture.

Video

Notes

Erren’s Top Tips

  • Drain the sun-dried tomatoes well to prevent a greasy filling.
  • Don’t overstuff the chicken. A snug pocket keeps the filling inside.
  • Let the chicken rest before slicing so the juices stay put.
  • Use medium-high heat for the vegetables so they sauté instead of steaming.

Variations & Add-Ins

  • Add chopped spinach to the filling for extra greens.
  • Swap feta for ricotta salata for a firmer texture.
  • Add sliced red onion to the vegetables for sweetness.
  • Finish with a squeeze of fresh lemon juice before serving.

Storage & Freezing

Nutrition

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