Sun-Dried Tomato Feta Stuffed Chicken

Looking for a dinner that feels gourmet but is surprisingly easy to make? This Sun-Dried Tomato Feta Stuffed Chicken recipe is packed with bold Mediterranean flavors and comes together in under an hour. Juicy chicken breasts are stuffed with a creamy mixture of sun-dried tomatoes, feta cheese, and herbs, then seared and baked to perfection. It’s the kind of dish that looks impressive and tastes even better!

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Why You’ll Love This Recipe
Elegant Yet Easy – Great for date night or entertaining, but simple enough for weeknights.
Flavor-Packed Filling – Feta, sun-dried tomatoes, garlic, and herbs create a delicious stuffing.
Low Carb & Gluten-Free – A wholesome option for a balanced dinner.
One-Pan Option – Finish it in the oven using the same skillet for easy cleanup.
Meal Prep Friendly – Great for making ahead and reheats beautifully.

Ingredients You’ll Need

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil (for searing)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

For the Stuffing:

• ½ cup crumbled feta cheese
• ¼ cup cream cheese, softened
• ½ cup sun-dried tomatoes (packed in oil), finely chopped
• 2 cloves garlic, minced
• 2 tbsp chopped fresh basil (or 1 tsp dried basil)
• ¼ tsp crushed red pepper flakes (optional, for a little heat)

For Garnish:

• Fresh basil leaves or chopped parsley
• A drizzle of olive oil or balsamic glaze (optional)

Tools You’ll Need

• Sharp knife
• Skillet (oven-safe if possible)
• Mixing bowl
• Toothpicks or kitchen twine
• Baking dish (if not using an oven-safe skillet)

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures even cooking once the chicken is stuffed and seared.

Step 2: Prepare the Chicken
Use a sharp knife to slice a deep pocket into the side of each chicken breast—be careful not to cut all the way through.
Season both sides of the chicken with salt, pepper, garlic powder, and paprika.

Step 3: Make the Stuffing
In a medium bowl, combine crumbled feta, cream cheese, chopped sun-dried tomatoes, minced garlic, basil, and red pepper flakes.
Mix until well blended into a thick, creamy mixture.

Step 4: Stuff the Chicken
Spoon the feta and sun-dried tomato mixture into each chicken breast pocket.
Secure with toothpicks or tie with kitchen twine to keep the stuffing inside while cooking.

Step 5: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
This step locks in moisture and adds flavor.

Step 6: Bake Until Done
If using an oven-safe skillet, transfer directly to the oven. If not, move the seared chicken to a baking dish.
Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

Step 7: Rest and Garnish
Remove from the oven and let the chicken rest for 5 minutes.
Garnish with fresh basil or parsley and drizzle lightly with olive oil or balsamic glaze if desired.
Slice and serve warm.

Tips for Juicy Stuffed Chicken
Don’t Overstuff – Leave space to close the chicken securely to avoid leakage.
Sear Before Baking – Adds depth of flavor and a nice texture.
Use a Meat Thermometer – Ensures your chicken is cooked safely and perfectly juicy.
Let It Rest – Resting after baking keeps the juices locked in.

Serving Suggestions
Lemon Herb Rice – A perfect base for the flavorful chicken.
Garlic Roasted Potatoes – Crispy and comforting.
Steamed Asparagus or Green Beans – Adds color and crunch to your plate.
Side Salad – A light mixed greens salad with vinaigrette balances the richness.
Warm Pita or Flatbread – Soak up any cheesy tomato filling that escapes.

How to Store & Reheat

Storing:
Refrigerate: Keep leftovers in an airtight container for up to 3 days.
Freeze: Wrap individual cooked breasts tightly and freeze for up to 2 months.

Reheating:
Oven: Warm in a 350°F oven for 10-15 minutes, covered with foil.
Microwave: Heat gently on medium power for 1-2 minutes, checking to avoid drying out.

Frequently Asked Questions

1. Can I use chicken thighs instead?
Yes, boneless skinless thighs work, but they’re smaller—adjust filling and cook time accordingly.

2. Is this dish spicy?
Only slightly from the red pepper flakes, which are optional. Skip them for a milder version.

3. What can I substitute for feta?
Goat cheese, ricotta, or shredded mozzarella can work—each gives a different texture and flavor.

4. Can I prepare this in advance?
Yes! Stuff the chicken ahead of time and refrigerate. Just sear and bake when ready.

5. What kind of sun-dried tomatoes should I use?
Use the ones packed in oil for added flavor and easier chopping. Drain before adding to the mixture.

Final Thoughts
Sun-Dried Tomato Feta Stuffed Chicken is a flavor explosion with every bite—creamy, tangy, juicy, and just a little herby. It brings a Mediterranean flair to your dinner table without needing hours in the kitchen. Whether you’re cooking for family, friends, or a special someone, this dish is sure to impress.

Give it a try and let the flavors speak for themselves. Share your creations and leave a review—I’d love to see how yours turns out!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 390 | Protein: 36g | Carbohydrates: 6g | Fat: 24g | Fiber: 1g | Sodium: 640mg

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