Greek stuffed chicken breasts with tomatoes, olives and feta cheese are topped with a buttery breadcrumb mixture that gets crunchy and golden brown in the oven. This chicken dish is easy to put together and so flavorful!
Last week was my kids' spring break and we were down in Florida for 3 days at Disney World and a day at Universal.
We really packed it in and had such a fun trip! The kids loved all the rides and experiences, and we got to explore the Star Wars world at Hollywood Studios -- including making light sabers and droids of our own -- as well as the Harry Potter world at Universal. That was complete with some wands from Ollivander's, a ride on the Hogwarts Express and of course some frozen butterbeer.
It was a whirlwind, and I think we all took a couple of days to fully recover, but wow, what a trip! My heart is so full. ❤️
But let’s move right along to the food.
I’ve got yet another stuffed chicken recipe for you today.
I love stuffing some chicken breasts and making that part of a fun family dinner.
Spinach stuffed chicken is a great go-to any night of the week. And I love making chicken breasts stuffed with prosciutto, spinach and mozzarella for a fancier dinner like a date night in or for company!
Apple and brie stuffed chicken is perfect for some fall flavors while pizza stuffed chicken and cheesy Mexican stuffed chicken breasts are a couple of kid favorites here.
Today, though, we’re going Greek.
Greek stuffed chicken breasts are butterflied and filled with tomatoes, olives and feta cheese then seasoned and topped with buttery breadcrumbs.
They bake in the oven for a really easy, hands-off and delicious chicken dinner.
That crunchy, buttery, golden brown breadcrumb topping is killer and the juicy tomatoes and briny olives and sharp, tangy feta cheese all add some really big, seriously scrumptious flavor.
You will love this combination of flavors for a great way to jazz up your chicken dinner!
So let’s get cooking!
Now, I’ve got those notes and tips coming up below on how to make Greek stuffed chicken breasts. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making Greek stuffed chicken:
- Chicken breasts: You need to butterfly the chicken to get it ready for stuffing. Check out that post for step-by-step photos and a tutorial if it’s your first time. Also, it helps to have decent sized chicken breasts, not the super thin ones or perfectly portioned ones, since you’ll have to slice them across in half to stuff them.
- Cheese: Feta is my go-to for the Greek flavor here and it adds a great tangy flavor, but you could also try goat cheese or use an Italian blend cheese if you want to change it up.
- Olives: Kalamata olives are my fave and are easy to find in most grocery stores. But you could certainly substitute another olive variety if you prefer.
- Breadcrumbs: I love the crunchy, golden brown and buttery breadcrumb topping on these chicken breasts. However, you could just drizzle the top with olive oil and skip the breadcrumbs if you want to make these gluten-free or low-carb.
Also, I should mention that I don’t secure my chicken breasts with toothpicks or string before baking. I find that butterflying them and just folding them back over is sufficient.
And I’m kinda lazy like that. ♀️
If your chicken breasts look like they might want to fall apart, feel free to add a few toothpicks.
Oh, and I use and recommend using a digital thermometer to ensure your chicken is properly cooked through. It should get to 165 before you remove it from the oven.
OK, let’s get ready to eat.
We need to round out this meal and I’ve got a few ideas for you in that department, in case you need some inspiration.
What to serve with Greek stuffed chicken:
- Greek roasted potatoes and a big salad are one of my favorite pairings for this chicken.
- An orzo salad or pasta salad would also be great with this.
- You could even do some polenta and your favorite steamed or roasted veggie.
- Cauliflower rice and roasted vegetables would also be good here for a low-carb option.
Lots of choices! It’s very versatile.
Last thing, if you have leftovers…
Leftover Greek stuffed chicken will keep in the refrigerator for up to 5 days.
I recommend slicing it before you reheat it — which you can do either in the microwave or stovetop — so it warms through more evenly and more quickly without drying out the chicken.
OK, there you have it.
A brand new way to stuff your chicken and get a delicious dinner on the table any night of the week!
Enjoy!
XO,
Kathryn
Greek Stuffed Chicken Breasts
Ingredients
- 4 (6-7 oz.) boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 2 roma tomatoes, sliced
- ½ cup Kalamata olives, halved or sliced
- ½ cup crumbled feta cheese
- 3 tablespoons unsalted butter, melted
- ¼ cup plain breadcrumbs
Instructions
- Preheat oven to 400.
- Butterfly chicken breasts and season with salt, pepper, oregano and garlic powder.
- Add slices of tomato to one side of each butterflied chicken breast. Top with sliced olives and feta cheese divided among the chicken breasts. Fold the chicken breasts up and place in a greased 9x13 baking dish.
- In a small bowl, combine the melted butter and breadcrumbs. Spread the mixture on top of the chicken breasts.
- Bake at 400 for 25-35 minutes, until the chicken is cooked through. (It will depend on how thick your chicken breasts are.)
- Serve hot and enjoy!
Notes
Video
Nutrition
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