Stuffed Chicken Breast
Published May 15, 2026
Stuffed chicken breast with spinach, feta, olives, and roasted red peppers. The filling flavors the chicken from the inside out as it bakes. One skillet, start to finish
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My Fav easy stuffed chicken breast recipe!
I am all for stuffed chicken breast! The filling actually flavors the chicken from the inside as it cooks, so I feel like I end up with something a lot more interesting than just a plain seared breast. And the filling is really good on its own, too, which makes it hard not to sneak bites while I’m putting everything together.
I always go Mediterranean with mine: spinach, feta, kalamata olives, roasted red peppers, and a little basil. It’s a combination that just comes naturally for me; you can modify the stuffing anyway you’d like. This baked stuffed chicken breast is something I make for weeknight dinners and when people come over, and it works for both. I usually serve it with Greek lemon potatoes or Persian rice.
Happy Cooking!
– Yumna
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Mediterranean Stuffed Chicken Breast Ingredients
- Chicken breasts: I use boneless, skinless chicken breasts. They’re easy to stuff, and they cook quickly. Pat them completely dry before cutting the pocket so the seasoning sticks and you get a proper sear. Cut into the thickest part of each breast horizontally, going deep enough to hold the filling but stopping before you cut all the way through. After you cut the pocket for the stuffing, season the chicken all over (including inside the pocket!) with oregano, paprika, salt, and pepper.
- For the Mediterranean stuffed chicken filling: Combine chopped baby spinach, crumbled feta, chopped roasted red peppers, chopped kalamata olives, chopped fresh basil, minced garlic, and olive oil. Frozen spinach works, but make sure to thaw it completely and drain any excess liquid. You can buy jarred roasted red peppers to save time, but making your own is easy! Read my tips on how to roast red peppers. If you don’t have fresh basil, you can use another herb like parsley. Or, substitute 1 teaspoon of ground or dried basil for every 1 tablespoon of fresh basil. Be sure to chop everything up evenly so it’s easy to eat!
How to Make Stuffed Chicken Breasts
The photos below walk through each step of stuffing a chicken breast. For the full ingredient list and detailed instructions, jump straight to the → Stuffed Chicken Breast Recipe
1. Add the Filling Ingredients
The spinach, feta, roasted red peppers, olives, basil, garlic, and 1 tablespoon of olive oil all go into a small bowl. Make sure everything is chopped fairly small before it goes in, so the filling packs evenly into the pocket when stuffing the chicken.
2. Stir to Combine
Mix until the olive oil coats everything and the filling holds together slightly. Set it aside while you prep the chicken.
3. Pocket and Season the Chicken
Use a sharp knife to cut horizontally into the thickest part of each breast, going in about ¾ of the way without cutting all the way through. Season both sides and the inside of each pocket with oregano, paprika, salt, and black pepper.
4. Stuff and Close the Chicken Breast
Spoon the filling evenly into each pocket. Press two toothpicks across the opening of each breast to keep it closed. Don’t over stuff the breast or the filling will push out when the chicken hits the pan.
5. Sear the Chicken
Heat the olive oil in a large oven-safe skillet over medium-high until shimmering. Lay the chicken in carefully and cook until the bottom is golden brown, then flip. The crust should release cleanly from the pan when it’s ready to turn.
6. Bake Until Cooked Through
Slide the whole skillet into the oven and roast uncovered until the chicken reaches 165°F. Let it rest a few minutes before pulling the toothpicks and serving.
Full Stuffed Chicken Breast Recipe
Stuffed Chicken Breast Recipe
Video
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 1 cup baby spinach chopped
- ½ cup crumbled feta cheese
- ¼ cup roasted red peppers chopped
- 2 tablespoons kalamata olives chopped
- 1 tablespoon fresh basil chopped
- 2 garlic cloves minced
- 2 tablespoons olive oil divided
- 2 teaspoons oregano
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry with a paper towel. Using a sharp knife, cut a horizontal slit in the thickest part of each breast to create a pocket, being careful not to cut all the way through.
- In a small bowl, combine the spinach, feta, roasted red peppers, olives, basil, garlic, and 1 tablespoon olive oil. Set aside.
- Season the chicken on both sides and inside the pocket with oregano, paprika, salt, and black pepper. Divide the filling evenly among the chicken breasts and close each one with 2 toothpicks.
- Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 3 minutes per side, until golden brown.
- Transfer the skillet to the oven and bake uncovered for 15–18 minutes, or until the chicken is cooked through and reaches 165°F internally. Let rest for 5 minutes before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make the stuffing creamy: Mix a tablespoon or two of cream cheese into the filling to help hold it together and make it extra rich.
- Change the stuffing flavor: Swap in 1 teaspoon lemon zest, ¼ cup sun-dried tomatoes, ¼ cup artichoke hearts, or 1 tablespoon pesto.
- Add a breadcrumb topping: Before baking, sprinkle the top of the chicken with ¼ cup panko mixed with 1 teaspoon olive oil for a crunchier finish.
Recipe Tips
- Don’t overcrowd the skillet. If the chicken is crowded, you may end up steaming it rather than searing it. Make sure you leave enough space around each chicken breast so it can brown properly.
- Use an instant-read thermometer for best results. When fully cooked through, chicken should register at 165ºF.
- Pull the Toothpicks Before You Serve. Remove them in the kitchen or set them visibly on the side of each plate. Don’t skip this step.
FAQs
You likely overcooked the chicken, which dries it out and causes it to become chewy. Make sure you pay close attention to the cooking times.
Skillets made with cast-iron, aluminum, or stainless steel are oven-safe as long as the handles don’t have plastic, glass, or other non-metal materials on them. Check your cookware manual to be sure.
Comments
I love the stuffing part of this. So many times I just make and eat that, sooo good
So glad you like it, Rachel! Thanks!!
This looks amazing! I am trying to put together some freezer meals for a family member having surgery next week and they are gluten free so it’s hard to find recipes. Would you recommend this to freeze? If so, would you cook the chicken ahead of time or freeze it raw? Any suggestions would be hugely appreciated 🙂
You can absolutely freeze this recipe! I recommend stuffing the chicken breasts and freezing them raw. Before cooking, defrost them in the fridge overnight and (ideally) allow the chicken to come to room temperature before cooking them. Hope your family member recovers quickly!
Easy, pretty, and delicious. Had to substitute chopped sundried tomatoes for the roasted red peppers. Once done cooking in the oven, I flipped the chicken breasts over once so the tops would glisten. Then I removed the chicken and added cooked brown rice to the pan drippings to give the rice added flavor. Yumm!
Aww, thank you so much! Love your tip about cooking rice in the drippings. That sounds so good!!
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