Greek Stuffed Chicken Recipe

Greek Stuffed Chicken Recipe | Savory & Flavorful

I still remember the first time I made this Greek stuffed chicken recipe — the aroma of lemon, herbs, and savory olives filled my kitchen and totally won me over. After trying it once, I found myself craving it again and again. The juicy chicken, tangy feta, and fresh herbs make this dish feel special, yet it’s so easy to prepare that it’s perfect for weeknights too.

I found the balance of Mediterranean flavors just irresistible. If you’re into bold tastes with simple cooking, this recipe will quickly become a favorite. You can also enjoy similar flavors in desserts like Heavenly Summer Peach Bars or a Peach Tarte Tatin for a sweet ending to your meal.

Ingredients

Here’s what you’ll need to make this delicious Greek stuffed chicken. I’ve included tips on why each item matters and how to get the best results from them.

• 4 boneless, skinless chicken breasts, butterflied (about 4 pounds) — butterflying creates a pocket for the flavorful filling.
• 3 ounces crumbled feta cheese — fresh, tangy feta melts slightly and adds classic Greek flavor.
• 1/4 cup packed fresh oregano, chopped — fresh herbs brighten the whole dish; dried won’t be as vibrant.
• 4 ounces chopped Kalamata olives — use pitted olives so no one gets an unexpected bite of stone!
• 2 cloves garlic, minced — fresh garlic always beats powdered for punchy flavor.
• 2 green onions, thinly sliced (green parts only) — adds a mild oniony freshness without overpowering.
• 3 teaspoons of fresh lemon juice — fresh lemon gives bright zest that bottled just can’t match.
• 2 teaspoons olive oil — high‑quality olive oil ties all flavors together.
• 1/2 teaspoon salt — adjust to taste
• 1/2 teaspoon freshly ground black pepper — freshly cracked tastes best.

Note: Serves several.

Variations

Want to switch up the flavors or make this recipe fit your dietary preferences? Here are some tasty alternatives:

• Dairy‑free: Swap feta for a dairy‑free cheese or omit entirely and add sun‑dried tomatoes for richness.
• Spinach boost: Add sautéed fresh spinach to the filling for extra color and nutrients.
• Herb twist: Use basil or dill alongside oregano for a unique herbal profile.
• Olive alternative: If Kalamata olives are too strong, try green olives for a milder taste.

Cooking Time

Here’s how the timing breaks down so you can plan your meal:

• Prep Time: 10 minutes (to butterfly and stuff)
• Cooking Time: 20 minutes in the oven
• Total Time: 30 minutes — quick enough for weeknights!

Equipment You Need

Here’s what I used to make this recipe — and why they matter:

• Sharp chef’s knife — to butterfly chicken breasts cleanly.
• Cutting board — keeps prep safe and organized.
• Mixing bowl — to combine the filling ingredients.
• Baking sheet — for roasting the stuffed chicken evenly.
• Parchment paper — makes cleanup a breeze and prevents sticking.
• Meat thermometer — ensures chicken reaches safe temperatures.

How to Make Greek Stuffed Chicken Recipe?

Butterfly the Chicken

I start by placing each chicken breast flat on a cutting board and carefully cutting horizontally almost through, creating a “pocket.” This step lets you fill the meat and keeps the stuffing inside as it cooks.

Prepare the Filling

In a bowl, I combine crumbled feta with chopped oregano, Kalamata olives, minced garlic, green onions, lemon juice, and olive oil. It smells amazing already! Stir it well so all ingredients are evenly distributed and ready to shine once baked.

Stuff and Bake

I spoon the mixture into the butterflied chicken, fold it closed, then sprinkle with salt and pepper before baking at 425°F. In just about 20 minutes, the chicken is juicy, the filling is warm, and dinner is ready to serve.

Additional Tips for Making this Recipe Better

From my own kitchen experiments with this dish, here are some tips that made all the difference:

• Use the freshest herbs you can find — they lift the flavor far above dried versions.
• Don’t skip resting the chicken a few minutes after baking — it keeps the juices locked in.
• I always zest a bit of lemon on top before serving for that extra citrus kick.
• If you like a little heat, a pinch of red pepper flakes in the filling adds great depth.

How to Serve Greek Stuffed Chicken Recipe?

This Greek stuffed chicken looks as good as it tastes when plated with care. I like to slice each breast at a slight angle to reveal the colorful filling inside. You can serve it atop fluffy rice, alongside roasted vegetables, or even over a bed of crisp greens. A sprinkle of additional fresh oregano or parsley adds a pop of green and elevates the presentation. A wedge of lemon on the side gives a fresh squeeze of citrus at the table.

Nutritional Information

Here’s a basic snapshot of what you’re getting per serving of this savory meal:

• Calories: Around 350–400 calories (estimate)
• Protein: Generous amount from lean chicken
• Carbohydrates: Low, mostly from fresh ingredients
• Fat: Mostly heart‑healthy fats from olive oil and feta

Make Ahead and Storage

Refrigerating

If you want to prep this dish ahead of time, you can stuff the chicken completely and store it in the fridge up to 24 hours before baking. This makes dinner prep super easy! Keep it covered tightly so it doesn’t dry out.

Freezing

This recipe freezes beautifully. After baking, cool the chicken completely, then wrap each piece in foil or freezer wrap. Stored in an airtight container, it will stay good for up to 2–3 months. Just thaw in the fridge before reheating.

Reheating

To reheat, I pop the chicken in a 350°F oven for about 10–15 minutes. This keeps it juicy and prevents it from drying out like a microwave might.

Why You’ll Love This Recipe

Here’s what makes this Greek stuffed chicken a dish worth keeping in your rotation:

• Amazing flavor with simple ingredients — Mediterranean staples combine to create a bright, savory dish you’ll crave.
• Quick prep and dinner in under 30 minutes — perfect for busy weeknights.
• Impressive enough for guests — special enough for entertaining.
• Versatile sides and serving options — pairs well with rice, veggies, or salads.
• Customizable to your tastes — easy to make dairy‑free or herb‑heavy.

This Greek stuffed chicken recipe has become one of my go‑to meals because it’s effortless, delicious, and always gets compliments.

Ben Carraoli

Greek Stuffed Chicken Recipe

I still remember the first time I made this Greek stuffed chicken recipe — the aroma of lemon, herbs, and savory olives filled my kitchen and totally won me (and my dinner guests) over. After trying it once, I found myself craving it again and again.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts, butterflied (about 4 pounds) — butterflying creates a pocket for the flavorful filling.
• 3 ounces crumbled feta cheese — fresh tangy feta melts slightly and adds classic Greek flavor.
• 1/4 cup packed fresh oregano chopped — fresh herbs brighten the whole dish; dried won’t be as vibrant.
• 4 ounces chopped Kalamata olives — use pitted olives so no one gets an unexpected bite of stone!
• 2 cloves garlic minced — fresh garlic always beats powdered for punchy flavor.
• 2 green onions thinly sliced (green parts only) — adds a mild oniony freshness without overpowering.
• 3 teaspoons of fresh lemon juice — fresh lemon gives bright zest that bottled just can’t match.
• 2 teaspoons olive oil — high‑quality olive oil ties all flavors together.
• 1/2 teaspoon salt — adjust to taste
• 1/2 teaspoon freshly ground black pepper — freshly cracked tastes best.

Method

 

1. I start by placing each chicken breast flat on a cutting board and carefully cutting horizontally almost through, creating a “pocket.” This step lets you fill the meat and keeps the stuffing inside as it cooks.
2. In a bowl, I combine crumbled feta with chopped oregano, Kalamata olives, minced garlic, green onions, lemon juice, and olive oil. It smells amazing already! Stir it well so all ingredients are evenly distributed and ready to shine once baked.
3. I spoon the mixture into the butterflied chicken, fold it closed, then sprinkle with salt and pepper before baking at 425°F. In just about 20 minutes, the chicken is juicy, the filling is warm, and dinner is ready to serve.

Notes

• Use the freshest herbs you can find — they lift the flavor far above dried versions.
• Don’t skip resting the chicken a few minutes after baking — it keeps the juices locked in.
• I always zest a bit of lemon on top before serving for that extra citrus kick.
• If you like a little heat, a pinch of red pepper flakes in the filling adds great depth.