Mediterranean Stuffed Chicken

5 from 104 votes

These stuffed chicken breasts are a flavorful and healthy weeknight meal. Easy to make with simple ingredients, serve them with all of your favorite sides for a nutritious family dinner.

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This healthy low carb dinner is so delicious and simple to make! Mediterranean stuffed chicken is a quick and easy weeknight meal that is ready to serve in around 30 minutes and it’s loaded with fresh and vibrant flavors.

Mediterranean stuffed chicken on a long serving plate garnished with basil
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Ingredients to make stuffed chicken

  • Chicken breasts: Use skinless boneless thick breasts for this recipe. Make sure to pat them dry before adding the seasoning.
  • Seasonings: Oregano, paprika, salt and pepper.
  • Spinach: I love the pop of color that the spinach adds as well as being a great source of vitamins and minerals.
  • Feta cheese: Feta is a Greek cheese made of sheep milk. It has a great rich and tangy flavor.
  • Roasted red peppers: For ease and convenience I like to use jarred roasted peppers in this recipe.
  • Basil: Fresh basil adds a nice herby quality to the stuffing mixture.
  • Kalamata olives: I love to use kalamata olives in any Mediterranean style dishes. They add a great texture and salty flavor.
  • Garlic: Use fresh garlic cloves for the best flavor.
  • Olive oil: For cooking. I like to use olive oil for flavor but avocado or canola will also work well.
Ingredients to make the recipe

How to make stuffed chicken

Place the ingredients for the stuffing in a bowl and combine. It helps to chop everything small to make it easier to combine it all.

Collage of two images showing the stuffing mixture before and after combining
  • Create a pocket in each chicken breast using kitchen sheers or a paring knife.
  • Season the chicken all over and don’t forget the inside as well.
  • Place the mixture inside each breast and secure with toothpicks.
Collage of three images showing how to cut the chicken, rub the the spices and then stuff and seal

Sear the breasts on the stovetop before baking in the oven and serving.

Stuffed chicken on skillet

Tips for stuffing chicken

  1. Pat the chicken dry before adding the spice rub. Use paper towels to remove any excess moisture from the chicken. This will allow the outside of the chicken to have a wonderful brown crisp.
  2. Use frozen spinach if you prefer. It works well with frozen spinach, but make sure to thaw completely and drain any excess liquid.
  3. Don’t overcrowd the pan. If you add all the chicken in one skillet, you may end up steaming the chicken rather than searing it. So, make sure to leave enough space around each chicken breast for proper browning.
  4. Use an instant-read thermometer for best results. It should ready 165°F for the ideal temperature, and that way the chicken is not undercooked or overly dry.

Frequently asked questions

What do you serve with stuffed chicken?

This recipe will work really well with most veggie, potato and salad side dishes. Try it with:
Cauliflower Fried Rice
Avocado Caprese Salad
Air Fryer Brussel Sprouts
Mediterranean Potato Salad
Baked Sweet Potato Fries

Can you make it ahead of time?

You can make the stuffing mixture two to three days ahead of time and keep it covered in the fridge. You can stuff the breasts earlier in the day and keep them covered and chilled until you are ready to cook them.

How long does it keep?

These chicken breasts are best served as soon as they are cooked, but if you have leftovers they will keep refrigerated for up to 3 days. You can reheat them covered in the oven at 200°F for about 20 minutes.

Can you freeze stuffed chicken breasts?

Yes, you can stuff these chicken breasts and then freeze them for make ahead meals. Defrost them in the fridge overnight before cooking. If you can, allow the chicken to come to room temperature before cooking them.

Mediterranean chicken stuffed with spinach, feta, olives and peppers

More chicken recipes to try

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Mediterranean Stuffed Chicken

These stuffed chicken breasts are a flavorful and healthy weeknight meal. Easy to make with simple ingredients, serve them with all of your favorite sides for a nutritious family dinner.
5 from 104 votes
Servings 4
Calories 384
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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  • 4 8- ounce skinless boneless chicken breasts
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup baby spinach chopped
  • ½ cup crumbled feta cheese
  • ¼ cup chopped roasted red peppers
  • 1 tablespoon chopped basil
  • 2 tablespoons kalamata olives
  • 2 garlic cloves minced
  • 2 tablespoons olive oil divided


  • Preheat the oven to 400°F.
  • Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
  • Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.
  • In a small bowl, combine the spinach, feta cheese, roasted red peppers, basil, olives, garlic and 1 tablespoon olive oil. Stuff the mixture evenly inside the chicken breast. Use a couple toothpicks to close each pocket.
  • Heat the remaining olive oil in a large oven-safe skillet or cast iron skillet, add the stuffed chicken and sear until golden brown, about 3 minutes per side.
  • Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes.


Storage: Store any leftovers in an airtight container. They will last up to 3 days.


Calories: 384kcal, Carbohydrates: 3g, Protein: 51g, Fat: 18g, Saturated Fat: 5g, Cholesterol: 162mg, Sodium: 952mg, Potassium: 905mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1061IU, Vitamin C: 9mg, Calcium: 125mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course
5 from 104 votes (81 ratings without comment)

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Recipe Rating


  1. Elena says:

    It’s came out so good! I served it also with a Greek kind of salad with cucumbers, the roasted red peppers, feta, olives, and added some walnuts and Craisins with raspberry walnut vinaigrette. Also did a dollop of tzatziki with the chicken.

    1. Yumna J. says:

      So glad you liked it Elena! That salad sounds so good!

  2. Lorri says:

    I made this for my husband and we loved it; very tender and juicy. Served it with a Greek salad and lemon orzo with asparagus. I want to make it for a group of 12; what do you think of stuffing and searing in the morning and putting back in refrigerator and baking just before dinner (the searing for 12 people will take some time and I don’t want to be doing that just as guests arrive)? Thanks!

    1. Yumna Jawad says:

      That’s amazing! Such a delicious way to enjoy it. I usually stuff the breasts earlier in the day and keep them covered and chilled until I am ready to cook them. I think your way could work too, but I have yet to try it.

      1. Lorri says:

        OK; I will let you know how it works out. Thanks!

  3. Lau says:

    This did not disappoint! Perfect for a meal prep 😍 Definitely making this again.

    1. Yumna Jawad says:

      I’m so glad to hear it! Yay!!

  4. Nida Smith says:

    Thank you Yumna for sharing this delicious recipe! This was so easy to make , simple ingredients and was bursting with flavor! I also meal prepped for healthy lunches for my family, will pair up with a side salad 😋

    1. Yumna Jawad says:

      You’re so welcome! That’s exactly what I was going for. Such a great way to enjoy it!

  5. Jen Nguyen says:

    This will be added into regular rotation. Was a hit with the family. Even 6 yr old son loved it!

    1. Yumna Jawad says:

      Yay! That’s great to hear!

  6. Shirin safarian says:

    This was excellent dinner 🥘 like always you are fantastic and thank you 🙏🏼 love 💗

    1. Yumna Jawad says:

      Thank you! Aww, that’s so sweet!

  7. ghadeer says:

    I tried it and It’s so easy and sooo good .

    1. Yumna Jawad says:

      That makes me so happy to hear! Thank you!!

  8. Chrystal says:

    OMG this was delicious! It was quick and easy. So juicy and flavorful! Will definitely make this again!!

    1. Yumna Jawad says:

      Thank you so much! That makes me so happy to hear. Yay!!

  9. Kathy says:

    Just tried this recipe and it was so moist and tasty. Will be making this again and again.
    Kathy x

    1. Yumna J. says:

      I absolutely love that! Yay!!

  10. Ellyn Dratch says:

    Yummm! This was so good! I usually make chicken for my husband and something else for myself…but I ate every bite! Super easy too…thanks so much for the great recipe and simple to follow instructions!

    1. Yumna J. says:

      I’m so glad you both enjoyed it! You’re so welcome!!

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