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Homemade Mediterranean Stuffed Chicken recipe photo

Mediterranean Stuffed Chicken

Juicy chicken breasts stuffed with a flavorful Mediterranean mix of artichokes, olives, sun-dried tomatoes, spinach, and feta.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings

Equipment

  • Cutting Board
  • Sharp Knife
  • Large Skillet
  • Casserole Dish
  • Spatula or wooden spoon
  • Measuring Spoons
  • Measuring Cups
  • Instant Read Thermometer

Ingredients
  

  • 2 lb chicken breasts about 4 breasts
  • 2 Tbsp avocado oil divided
  • 1 1/2 tsp ground paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/3 yellow onion finely chopped
  • 1 cup artichoke hearts chopped
  • 1/2 cup kalamata olives chopped
  • 1/2 cup sun-dried tomatoes chopped if large
  • 5 oz baby spinach
  • 6 oz feta cheese crumbles

Instructions
 

  • Preheat the oven to 375°F (190°C). Rinse the chicken breasts and pat dry with paper towels.
  • On a cutting board, slice a pocket into the thick side of each chicken breast with a sharp knife, taking care not to cut through.
  • Rub the outside of each breast with 1 tablespoon avocado oil, then season evenly with the paprika, garlic powder, and sea salt. Arrange the breasts in a large casserole dish.
  • Heat the remaining 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté, stirring occasionally, until softened, about 5 minutes.
  • Add the chopped artichoke hearts, sun-dried tomatoes, and chopped kalamata olives to the skillet, then add the baby spinach. Cover briefly until the spinach wilts, about 1–2 minutes.
  • Remove the skillet from heat and stir in the feta cheese until everything is well combined; let the mixture cool slightly so it is easier to handle.
  • Spoon the stuffing into the pocket of each chicken breast, pressing gently to keep the filling inside.
  • Bake on the center rack for 35–45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  • Let the chicken rest for 5 minutes before serving.

Notes

  • Pat chicken dry to help the oil and seasonings stick.
  • Chop sun-dried tomatoes and olives to small pieces for easier stuffing.
  • Allow filling to cool slightly before stuffing to prevent melting the cheese too much.
  • Use an instant-read thermometer to confirm doneness.