Sun-Dried Tomato and Feta Stuffed Chicken is one of my favorite ways to make chicken breasts taste like an actual dinner, not just “plain chicken.” It’s juicy, a little salty-tangy from the feta, and the sun-dried tomatoes give it that concentrated Mediterranean flavor I really like.
The filling is simple but it hits all the right notes: savory garlic, warm herbs, and spinach to keep it from feeling heavy. I also like that it looks a little special on the plate, even though it’s still very doable on a weeknight.
For me, this is best with something easy on the side—like rice, roasted potatoes, or a big chopped salad—so you can use up every bit of that lemony pan sauce if you make it. It’s also a solid “cook once, eat twice” dinner if you plan for leftovers.
Why You’ll Love This Recipe
Weeknight Friendly: It’s quick enough for a normal weeknight, but it still feels like you cooked something with a plan.
Juicy Chicken: Stuffed chicken stays tender, and the filling helps protect the breast from drying out.
Big Mediterranean Flavor: Sun-dried tomatoes, feta, herbs, and lemon all work together without needing a long ingredient list.
One-Pan Option: If you use an oven-safe skillet, it’s sear, bake, then sauce in the same pan.
Easy to Adjust: Make it mild, add a little heat, swap the cheese, or skip the dairy—this recipe is flexible.
Ingredients You’ll Need
Chicken
- Boneless skinless chicken breasts: I look for breasts that are similar in size so they cook evenly. If they’re huge, I usually pound them a bit so the thick end isn’t undercooked while the thin end dries out.
- Kosher salt: Seasoning the outside well matters here since the filling is inside.
- Black pepper: Freshly ground is nice, but whatever you have is fine.
- Italian seasoning: This keeps the outside simple and herby without having to pull out five separate jars.
- Garlic powder: I like it on the chicken itself, even though there’s fresh garlic in the filling.
Filling
- Feta cheese: Feta gives you that salty, tangy bite. Goat cheese works too if you want it creamier.
- Sun-dried tomatoes: I prefer oil-packed for flavor, but drain them well so the filling doesn’t get slippery or leak.
- Fresh spinach: Fresh is easiest here since it wilts down quickly. Kale works, but chop it smaller and expect a little more chew.
- Garlic: Fresh garlic is best here. It makes the filling taste like more than just “cheese and tomatoes.”
- Cream cheese (optional): This helps the filling hold together and feel a little richer. You can skip it if you want the feta to stay more crumbly.
- Fresh basil or parsley: Use whichever you have. Basil feels more Mediterranean to me, but parsley is reliable and clean-tasting.
- Red pepper flakes (optional): A small pinch gives the filling a little warmth. I keep it light so the feta still stands out.
Cooking and Sauce
- Olive oil: Use a decent olive oil since you’ll taste it in the pan sauce too.
- Low sodium chicken broth: Low sodium lets you control the salt, especially since feta and sun-dried tomatoes bring plenty.
- Dry white wine (optional): This adds a little brightness and helps pick up the browned bits. If you don’t cook with wine, just use more broth.
- Lemon juice: Lemon wakes up the whole pan sauce. Fresh is best, but bottled works in a pinch.
- Butter (optional): A small amount makes the sauce smoother and a little richer. Totally optional, but nice.
- Fresh parsley: I like a quick sprinkle at the end so it looks finished and tastes fresh.
Recipe Instructions
- Preheat the oven: Heat the oven to 400°F. Pat the chicken breasts dry with paper towels so they sear well.
- Cut the pockets: Slice a deep pocket into the side of each chicken breast, stopping before you cut all the way through. Take your time here so the filling stays inside.
- Mix the filling: In a bowl, mix the feta, chopped sun-dried tomatoes, spinach, minced garlic, cream cheese (if using), fresh herbs, and red pepper flakes (if using). Season it lightly with a pinch of salt and pepper.
- Stuff the chicken: Spoon the filling into each pocket, dividing it evenly. Don’t overstuff; if needed, secure the opening with toothpicks.
- Season the outside: Season both sides of the chicken with kosher salt, black pepper, Italian seasoning, and garlic powder.
- Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 3 to 4 minutes per side, until golden.
- Bake: Transfer the skillet to the oven and bake for about 12 to 16 minutes, until the thickest part of the chicken reaches 165°F.
- Rest the chicken: Move the chicken to a plate and let it rest for 5 minutes. Pull out any toothpicks before serving.
- Make the pan sauce: Put the skillet back over medium heat and add the chicken broth and white wine (if using). Scrape up the browned bits and simmer for about 3 to 5 minutes, until the sauce reduces slightly.
- Finish and serve: Stir in the lemon juice and butter (if using), then taste and adjust salt and pepper. Spoon the sauce over the chicken and top with fresh parsley.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the sun-dried tomatoes really well. If they’re oily and wet, the filling can slide around and you’ll lose more of it in the pan. I usually blot them quickly with a paper towel after chopping.
Pound big chicken breasts a little. You don’t need them thin like cutlets, just more even. It helps the chicken cook through before the outside gets too dark.
Don’t overstuff the pockets. It’s tempting, but too much filling will push out when you flip the chicken or as it bakes. If you have extra filling, just warm it in a small pan and serve it on the side.
Use toothpicks if the seam won’t stay closed. Some chicken breasts have a natural “flap” and others don’t. Toothpicks keep things neat, especially during the sear.
Pull the chicken at 165°F. A thermometer makes stuffed chicken so much less stressful. If you cook it past that, it can get dry fast.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Rice or orzo: I like this with rice or lemony orzo so the sauce has somewhere to go. Even plain rice works great here.
- Roasted potatoes: Crispy roasted potatoes are a solid match, especially if you roast them with oregano or rosemary. It makes the plate feel like a full meal without much extra work.
- Simple salad: A chopped cucumber and tomato salad with a little olive oil and lemon is really good on the side. Something fresh helps a lot with the salty feta.
- Vegetables: Roasted asparagus, green beans, or zucchini are easy here. I usually keep the seasoning simple since the chicken already has a lot going on.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 3 days. I like to keep the chicken and any sauce together so it stays moist.
To rewarm, heat gently in the microwave in short bursts, or warm in a covered skillet with a splash of broth. Low heat is better so the chicken doesn’t dry out.
You can prep the filling ahead and keep it in the fridge, then stuff the chicken when you’re ready to cook. If the filling is very cold, it may add a couple minutes to the bake time.
If you want to freeze it, I’ve had the best luck with freezing the cooked chicken and thawing it in the fridge overnight. The spinach can soften a bit after freezing, but it still tastes good.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to use an oven-safe skillet?
No. You can sear the chicken in any skillet, then transfer it to a baking dish to finish in the oven. Just add a splash of broth to the baking dish if you want a little moisture.
What can I use instead of feta?
Goat cheese is the easiest swap if you like that tangy flavor. Mozzarella works too if you want it milder and more melty, but you may want an extra pinch of salt in the filling.
How do I keep the filling from leaking out?
Don’t cut the pocket all the way through, and don’t overstuff it. Toothpicks help a lot, especially if the opening is wide or the chicken is uneven.
Can I skip the wine in the pan sauce?
Yes. Just use chicken broth, and add the lemon juice at the end like the recipe says. The sauce still tastes bright and clean without the wine.
How do I know the chicken is done without drying it out?
A thermometer is the most reliable way, especially with stuffed chicken. I pull it right when the thickest part hits 165°F, then let it rest for a few minutes before slicing.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Sun-Dried Tomato and Feta Stuffed Chicken
INGREDIENTS
Chicken
- 4 boneless skinless chicken breasts
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder.
Filling
- 1/2 cup crumbled feta cheese
- 1/3 cup sun-dried tomatoes chopped and drained
- 2 cups fresh spinach chopped
- 2 cloves garlic minced
- 2 tbsp cream cheese softened optional
- 1 tbsp fresh basil or parsley chopped
- 1/4 tsp red pepper flakes optional.
Cooking and Sauce
- 2 tbsp olive oil
- 1/2 cup low sodium chicken broth
- 1/4 cup dry white wine optional
- 1 tbsp lemon juice
- 1 tbsp butter optional
- fresh parsley for garnish.
INSTRUCTIONS
Prep and Stuff
- Preheat oven to 400 F and pat chicken dry
- slice a deep pocket into the side of each chicken breast without cutting through
- mix feta
- sun-dried tomatoes
- spinach
- garlic
- cream cheese if using
- herbs
- and red pepper flakes then season lightly
- stuff filling into each pocket and secure with toothpicks if needed
- season outside of chicken with salt
- pepper
- Italian seasoning
- and garlic powder.
Sear and Bake
- Heat olive oil in a large oven safe skillet over medium high heat
- sear chicken 3 to 4 minutes per side until golden
- transfer skillet to oven and bake 12 to 16 minutes until chicken reaches 165 F in the thickest part.
Pan Sauce and Serve
- Move chicken to a plate and rest 5 minutes
- place skillet over medium heat and add broth and wine if using then scrape up browned bits and simmer 3 to 5 minutes
- stir in lemon juice and butter if using then taste and adjust salt and pepper
- spoon sauce over chicken and garnish with parsley.
