Mediterranean Spinach Feta Sundried Tomato Stuffed Chicken Breast

Quick Hook

Stuffed Chicken Breast hits my comfort food sweet spot. It’s a Mediterranean spin that pops with feta, sun-dried tomato, and garlic.

Fun stat: nearly one in three home cooks try a new dinner recipe each month.

Oh my gosh, the first time I made this I burned the garlic. Honestly, the flavor still won everyone over.

This is a classic Mediterranean stuffed chicken breast, bright and salty yet creamy.

Brief Overview

This dish borrows from Mediterranean kitchens. It feels like Greece on a plate.

Difficulty sits at medium. The trickiest bit is how to butterfly a chicken breast evenly. Prep is about 20 minutes, cook about 22– 28 minutes, and total time near 50 minutes.

Yields four servings, one stuffed breast per person. Serve with roasted veg, or a simple salad.

Main Benefits

Top health win: high protein, low carb. It fits a Keto Meal Plan or a broader Ketogenic Meal Plan when you skip the breadcrumbs.

Many folks use this in a Keto Diet Plan or Keto Diet Meal Plan rotation.

Perfect for weeknight dinners or small dinner parties. It looks fancy but cooks fast. I once showed this to friends and they thought I’d been slaving over it.

What makes it special is texture contrast. Warm, melty feta meets chewy sun-dried tomato. Searing gives a golden crust. Finish in the oven and add an oven baked stuffed chicken with pan sauce for extra wow.

This is also a great low-carb stuffed chicken recipe.

Spinach and feta stuffed chicken is a crowd pleaser. The sun-dried tomato stuffed chicken breast recipe angle gives the dish a tangy lift.

If you want a more indulgent version, add a lemon butter pan sauce.

Tips from my kitchen: dry the spinach well. Don’t overstuff the pockets. Use an instant-read thermometer to hit 165° F ( 74° C) .

Sear 2 3 minutes each side, then roast 18 22 minutes .

Ready to grab ingredients? Next, I’ll walk you through the exact ingredient list and simple steps. It’s honest, doable, and delicious.

Ingredients & Equipment what you need for a great Stuffed Chicken Breast

I love this recipe. My friends always say, "This tastes restaurant level." It fits a Ketogenic Meal Plan or a relaxed Keto Diet Meal Plan .

It also works as a Mediterranean stuffed chicken breast for company nights.

Main Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts, 6 8 oz (170 225 g) each.
• Salt and freshly ground black pepper.
• 1 tsp (5 g) smoked paprika.
• 1 2 tbsp (15 30 ml) olive oil for searing.

For the Filling

• 5 oz (140 g) fresh spinach (about 4 cups / 120 g loosely packed).
• 2 garlic cloves, minced.
• 3.5 oz (100 g) feta, crumbled.
• 1/3 cup (45 g) sun-dried tomatoes, thinly sliced.
• 2 tbsp (15 g) plain breadcrumbs or panko (optional).
• 1 tbsp chopped fresh parsley.
• 1/4 tsp crushed red pepper flakes.

Pan Sauce (optional)

• 1/3 cup (80 ml) low-sodium chicken broth or dry white wine.
• 1 tbsp (14 g) unsalted butter.
• Juice of half a lemon ( ~1 1.5 tbsp / 8 12 ml ).
• 1 tsp Dijon mustard.

Quality tips: choose chicken that smells fresh and is pale pink. Pick feta that is crumbly and tangy. Sun-dried tomatoes should be pliable, not rock hard. Spinach should be bright green and crisp.

Seasoning Notes

Essential combos: garlic, lemon, and smoked paprika. They pair perfectly with feta. Add parsley and crushed red pepper for zing.

Flavor enhancers: lemon juice, a knob of butter, and a splash of wine. They lift the pan sauce fast.

Quick swaps: for a low-carb stuffed chicken recipe, replace breadcrumbs with 2 tbsp almond flour. For a milder taste, swap sun-dried tomatoes with roasted red peppers.

Goat cheese works if you skip the feta.

Equipment Needed

Must haves: sharp chef’s knife, cutting board, mixing bowl, silicone spatula, ovenproof skillet, and an instant read thermometer. I use one every time.

Household alternatives: a rolling pin works as a meat mallet. Toothpicks can replace kitchen twine. Use a skillet plus baking dish if not ovenproof.

Final note: preheat oven to 400° F ( 200° C) . Cook until the thickest part reads 165° F ( 74° C) . Honestly, follow that thermometer. It saves dinner.

Cooking Method

Fun fact: protein rich meals curb cravings longer. I love that.
This Stuffed Chicken Breast checks that box. It also impresses guests.

Prep Steps

Get your mise en place ready. Trim breasts and have filling ingredients at hand.
If using frozen spinach, squeeze it bone dry. This prevents soggy filling.

Oh my gosh, I once forgot to pat chicken dry.
The pan refused to brown. Lesson learned.

• Prep time: 20 minutes active.
• Safety: always use an instant-read thermometer.
• If you’re on a Keto Diet Plan or Keto Meal Plan , this is a winner.

step-by-step Process

1. Butterfly each breast or make a pocket. Learn How to butterfly a chicken breast .
2. Season inside and out. Spoon in filling. Secure with toothpicks.
3. Heat skillet and sear each breast 2– 3 minutes per side .
4. Preheat oven to 400° F ( 200° C) . Transfer skillet to oven.
5. Roast 18– 22 minutes until an instant-read reads 165° F ( 74° C) .
6. Rest 5– 7 minutes , then slice and serve with pan sauce.

Visual cues: exterior golden brown. Juices run clear. Filling set and not watery. Oven times change with thickness. Thinner breasts need less time.

This method works for a Mediterranean stuffed chicken breast , Spinach and feta stuffed chicken , or a Sun-dried tomato stuffed chicken breast recipe .

It also fits a Low-carb stuffed chicken recipe for a Ketogenic Meal Plan .

Pro Tips

Use a meat mallet to even thickness. This creates even cooking. Squeeze cooked spinach well. That avoids steam pockets.
Shortcut: assemble and chill for 10– 30 minutes to firm filling.

Common mistakes: overstuffing, skipping the thermometer, and under searing.
make-ahead: stuff breasts, wrap tightly, refrigerate up to 24 hours . Sear and roast when ready.

Honestly, this method saved weeknight dinners for me.
Try it as Oven baked stuffed chicken with pan sauce . You’ll feel fancy.

Recipe Notes Stuffed Chicken Breast love

Oh my gosh, this recipe always feels like a little celebration. I remember my first try. I overstuffed one breast and the seam burst.

Lesson learned. Use restraint and tuck the filling gently.

Serving Suggestions

Serve the Mediterranean stuffed chicken breast on a simple white plate. Slice on a bias for drama. Add roasted new potatoes or orzo tossed with parsley.

For greens, a peppery arugula salad works great. Pair with Sauvignon Blanc or sparkling water with lemon. For a Keto Diet Meal Plan, swap potatoes for cauliflower rice.

This becomes a lovely Low-carb stuffed chicken recipe .

Storage Tips

Cool completely before storing. Refrigerate in an airtight container up to three days. For longer life, freeze wrapped breasts for two months.

Thaw overnight in the fridge. Reheat gently in a 325° F oven until warm. Use an instant read thermometer to check.

Always hit 165° F ( 74° C) in the thickest part.

Variations

Want a twist? Try classic Spinach and feta stuffed chicken . Swap feta for ricotta for creaminess. Add prosciutto and mozzarella for an Italian vibe.

In autumn, mix in roasted pumpkin cubes. For spring, add peas. If you follow a Ketogenic Meal Plan or Keto Diet Plan, omit breadcrumbs.

Use almond flour instead. This turns it into a solid Keto Diet Meal Plan friendly dish.

Nutrition Basics

Per serving, expect about 420 calories. Protein runs high at roughly 42 48 grams. Carbs stay low, near 5 8 grams. This makes it great for a Keto Meal Plan.

Feta provides calcium. Spinach brings iron and vitamins. The meal feels indulgent but stays balanced.

Final thoughts

Making this felt fancy but doable. Learning How to butterfly a chicken breast was the real game changer. Searing then roasting gave me perfect crust and juicy center.

Try the Oven baked stuffed chicken with pan sauce for extra flair. You’ve got this. Go cook something that makes you smile.