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Greek Stuffed Chicken Recipe
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.
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Prep Time 10 minutes
Cook Time 20 minutes
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.