Sun-Dried Tomato Feta Stuffed Chicken
Sun-Dried Tomato Feta Stuffed Chicken is a delightful, savory dish that perfectly blends juicy chicken with the rich flavors of sun-dried tomatoes and creamy feta. I often whip this up when I want a meal that feels gourmet but is surprisingly simple to prepare. Whether it’s a weeknight family dinner or a special gathering with friends, this recipe never fails to impress. The combination of sun-dried tomatoes and feta creates a burst of Mediterranean flavors that transform a basic chicken breast into something extraordinary.
Why you’ll love this dish
What makes this recipe stand out is its effortless elegance paired with comfort food appeal. Not only does it come together quickly, but it also uses ingredients you can typically find in your pantry or local grocery store. This stuffed chicken works wonderfully for a busy weeknight dinner, yet it’s fancy enough for special occasions, making it a versatile addition to your repertoire. Plus, it’s relatively budget-friendly, giving you a taste of the Mediterranean without breaking the bank.
“I made this for my family last night and it was a hit! Tender chicken, and the stuffing was bursting with flavor. Definitely going into our regular dinner rotation!” – Jamie R.
Preparing Sun-Dried Tomato Feta Stuffed Chicken
To create this culinary delight, we’ll break down the process into easy-to-follow steps. You’ll start by prepping the chicken, followed by making the stuffing out of delectable ingredients like sun-dried tomatoes and feta cheese. Finally, you’ll sauté and finish cooking the chicken to ensure it’s juicy and full of flavor.
What you’ll need
Gathering your ingredients beforehand makes the cooking process smoother. Here’s what you’ll need for this stuffed chicken marvel:
- 4 boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil (for searing)
- ½ cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
- ½ cup feta cheese, crumbled
- 2 tablespoons cream cheese (optional for extra creaminess)
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons fresh spinach, chopped (optional)
- 1 cup chicken broth
- 1 tablespoon butter
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening the sauce)
Feel free to customize the ingredients based on what you have on hand, such as using goat cheese instead of feta for a tangy twist!
Step-by-step instructions
Step 1: Prep the Chicken
Start by preheating your oven and preparing the chicken. Butterfly the chicken breasts gently, making a pocket for the stuffing.
Step 2: Prepare the Stuffing
In a bowl, combine the sun-dried tomatoes, feta cheese, optional cream cheese, oregano, and spinach. Mix well to form a flavorful stuffing.
Step 3: Secure the Chicken
Spoon the stuffing into each chicken breast. Use toothpicks or kitchen twine to secure them, ensuring none of that delicious filling escapes while cooking.
Step 4: Sear the Chicken
In a heated skillet, add olive oil. Sear the chicken on both sides until golden brown. This step adds depth of flavor and gives you that beautiful crust.
Step 5: Cook the Chicken
Transfer the seared chicken to a baking dish, adding chicken broth around the chicken. Bake until fully cooked, about 25-30 minutes. If desired, baste with pan juices halfway through for extra moisture.
Step 6: Serve
Let it rest for a few minutes before slicing to keep all the juices intact.
Best ways to enjoy it
To plate this beautifully, serve the stuffed chicken breasts on a bed of sautéed greens or roasted vegetables. A drizzle of balsamic glaze adds a gourmet touch and balances the creaminess of the filling. For a complete meal, consider pairing it with fluffy quinoa or a light salad.
Storage and reheating tips
Leftovers of Sun-Dried Tomato Feta Stuffed Chicken can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, ensure that the chicken reaches an internal temperature of 165°F to maintain food safety. If you want to keep it longer, freezing is an option! Just make sure to wrap it tightly to prevent freezer burn.
Helpful cooking tips
- Ensure the chicken is patted dry before searing for a perfect golden crust.
- If you’re short on time, consider preparing the stuffing in advance. It can sit in the fridge for a day without losing flavor.
- For added flavor, marinate the chicken in olive oil and spices for a couple of hours before prepping, allowing the flavors to permeate the meat.
Creative twists
Consider experimenting with different cheese or herbs based on your preferences. Swap the feta for ricotta or mozzarella, or toss in some fresh herbs like basil or parsley. You can even add a bit of heat by incorporating chopped jalapeños or red pepper flakes into the stuffing. Going vegetarian? Substitute chicken with thick slices of eggplant for a fabulous stuffed alternative!
Your questions answered
How long does it take to prepare?
The entire process should take about 15 minutes of prep time and 30 minutes of cooking.
Can I use frozen chicken breasts?
Yes, but it’s best to thaw them completely before cooking to ensure even cooking throughout.
What can I serve with this dish?
This stuffing pairs well with a crisp green salad, roasted veggies, or a simple rice pilaf.
Can I make this dish ahead of time?
Absolutely! You can prep everything the day before and just bake it on the day you plan to serve it.
Incorporate this delightful Sun-Dried Tomato Feta Stuffed Chicken into your meal planning for a flavor-packed option that’s sure to please! Enjoy every bite and the compliments that follow!
Sun-Dried Tomato Feta Stuffed Chicken
Ingredients
Method
- Preheat your oven.
- Butterfly the chicken breasts gently, making a pocket for the stuffing.
- In a bowl, combine the sun-dried tomatoes, feta cheese, optional cream cheese, oregano, and spinach. Mix well to form a flavorful stuffing.
- Spoon the stuffing into each chicken breast. Use toothpicks or kitchen twine to secure them.
- In a heated skillet, add olive oil and sear the chicken on both sides until golden brown.
- Transfer the seared chicken to a baking dish, adding chicken broth around the chicken. Bake until fully cooked, about 25-30 minutes.
- If desired, baste with pan juices halfway through for extra moisture.
- Let it rest for a few minutes before slicing.
