Mediterranean Stuffed Chicken With Olives & Feta – Juicy, Bright, and Weeknight-Friendly

Picture tender chicken breasts filled with briny olives, creamy feta, and fresh herbs, then baked until golden and juicy. This is one of those recipes that feels special but fits easily into a busy week. The flavors are bold yet balanced, and the prep is pleasantly simple.

You’ll get a crisp finish on the outside, a savory, tangy middle, and a lemony pan sauce that ties it all together. Serve it with a quick salad, roasted potatoes, or couscous, and dinner is done.

Mediterranean Stuffed Chicken With Olives & Feta - Juicy, Bright, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless, skinless chicken breasts (about 6–7 oz each)
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, chopped
• 1/4 cup roasted red peppers, finely chopped (optional but recommended)
• 2 tablespoons sun-dried tomatoes, finely chopped (oil-packed, drained)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 2 cloves garlic, minced
• 1 lemon (zest and 2 tablespoons juice)
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme (optional)
• Salt and black pepper, to taste
• Toothpicks or kitchen twine, for securing

Instructions

 

• Preheat and prep: Heat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels. This helps them sear well and prevents splatter.
• Make the filling: In a bowl, combine feta, chopped olives, roasted red peppers, sun-dried tomatoes, parsley, oregano, garlic, lemon zest, and 1 tablespoon olive oil. Stir to form a chunky mixture. Taste and add a pinch of black pepper. Go easy on salt—the feta and olives are already salty.
• Butterfly the chicken: Place a chicken breast on a cutting board. With your hand flat on top, use a sharp knife to cut a horizontal pocket in the thickest side, stopping about 1/2 inch from the other edge. Don’t cut all the way through. Repeat with the remaining breasts.
• Season the chicken: In a small dish, mix 1 tablespoon olive oil, paprika, dried thyme, a pinch of salt, and black pepper. Rub this on the outside of each chicken breast and lightly inside the pockets.
• Stuff and secure: Spoon the filling evenly into each pocket, pushing it toward the center. Don’t overstuff. Secure the opening with toothpicks inserted at an angle, or tie a loop of kitchen twine around the breast to help hold it closed.
• Sear for flavor: Heat a large oven-safe skillet over medium-high and add the remaining 1 tablespoon olive oil. When hot, add the chicken and sear 2–3 minutes per side until lightly golden. Avoid moving the chicken too soon; it releases when a crust forms.
• Finish in the oven: Transfer the skillet to the oven and bake 10–15 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C). If you don’t have an oven-safe skillet, move the seared chicken to a baking dish before roasting.
• Add lemon and rest: Remove from the oven, squeeze over the lemon juice, and let rest 5 minutes. This helps the juices settle and keeps the chicken moist.
• Serve: Slice the chicken crosswise to show the stuffing, then spoon any pan juices over the top. Great with a simple arugula salad, toasted couscous, or roasted potatoes.

Why This Recipe Works

This dish balances salty, bright, and savory elements in a way that keeps every bite interesting. The feta and olives provide depth and brininess, while the lemon and herbs lift the flavors so the chicken never tastes heavy.

A quick sear locks in juices and builds a flavorful crust, and finishing in the oven ensures the chicken cooks evenly without drying out. It’s a smart method with familiar ingredients that deliver reliable results.

Ingredients

• 4 boneless, skinless chicken breasts (about 6–7 oz each)
• 1/2 cup crumbled feta cheese
• 1/3 cup pitted Kalamata olives, chopped
• 1/4 cup roasted red peppers, finely chopped (optional but recommended)
• 2 tablespoons sun-dried tomatoes, finely chopped (oil-packed, drained)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
• 2 cloves garlic, minced
• 1 lemon (zest and 2 tablespoons juice)
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried thyme (optional)
• Salt and black pepper, to taste
• Toothpicks or kitchen twine, for securing

Instructions

1. Preheat and prep: Heat the oven to 400°F (200°C). Pat the chicken breasts dry with paper towels.

   This helps them sear well and prevents splatter.

2. Make the filling: In a bowl, combine feta, chopped olives, roasted red peppers, sun-dried tomatoes, parsley, oregano, garlic, lemon zest, and 1 tablespoon olive oil. Stir to form a chunky mixture. Taste and add a pinch of black pepper.

   Go easy on salt—the feta and olives are already salty.

3. Butterfly the chicken: Place a chicken breast on a cutting board. With your hand flat on top, use a sharp knife to cut a horizontal pocket in the thickest side, stopping about 1/2 inch from the other edge. Don’t cut all the way through.

   Repeat with the remaining breasts.

4. Season the chicken: In a small dish, mix 1 tablespoon olive oil, paprika, dried thyme, a pinch of salt, and black pepper. Rub this on the outside of each chicken breast and lightly inside the pockets.
5. Stuff and secure: Spoon the filling evenly into each pocket, pushing it toward the center. Don’t overstuff.

   Secure the opening with toothpicks inserted at an angle, or tie a loop of kitchen twine around the breast to help hold it closed.

6. Sear for flavor: Heat a large oven-safe skillet over medium-high and add the remaining 1 tablespoon olive oil. When hot, add the chicken and sear 2–3 minutes per side until lightly golden. Avoid moving the chicken too soon; it releases when a crust forms.
7. Finish in the oven: Transfer the skillet to the oven and bake 10–15 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).

   If you don’t have an oven-safe skillet, move the seared chicken to a baking dish before roasting.

8. Add lemon and rest: Remove from the oven, squeeze over the lemon juice, and let rest 5 minutes. This helps the juices settle and keeps the chicken moist.
9. Serve: Slice the chicken crosswise to show the stuffing, then spoon any pan juices over the top. Great with a simple arugula salad, toasted couscous, or roasted potatoes.

Keeping It Fresh

Leftovers keep well for up to 3 days in an airtight container in the fridge.

Reheat gently in a covered skillet over low heat with a splash of water or broth to keep the chicken from drying out. You can also reheat in the oven at 300°F (150°C) for 10–12 minutes. If meal prepping, store the chicken separately from crisp sides like salad greens so textures stay fresh.

Why This is Good for You

This recipe offers a satisfying balance of protein, healthy fats, and antioxidants.

Chicken provides lean protein to help keep you full and support muscle repair. Olives and extra-virgin olive oil bring heart-healthy monounsaturated fats, while tomatoes, peppers, lemon, and herbs add antioxidants and vitamins. The feta adds calcium and flavor, so you can use less overall and still get a big taste payoff.

Common Mistakes to Avoid

• Overstuffing the chicken: Too much filling forces the seams open, causing leaks and uneven cooking.

  Keep it snug, not bulging.

• Skipping the sear: Searing builds flavor and a better texture. It’s worth the extra few minutes.
• Overcooking: Chicken dries out quickly past 165°F (74°C). Use a thermometer and pull it right when it hits temp.
• Underseasoning the exterior: The filling is salty, but the chicken still needs a light seasoning on the outside for balanced flavor.
• Not resting the meat: Resting helps juices redistribute.

  Slice too soon and they run out onto the board.

Recipe Variations

• Spinach and Feta: Add a handful of thawed, well-squeezed spinach or a quick sauté of fresh spinach to the filling for extra greens.
• Herb Swap: Use dill and mint instead of oregano and parsley for a brighter, fresher profile.
• Capers for Extra Brine: Stir in a teaspoon of capers for sharper, lemony salinity.
• Goat Cheese Instead of Feta: Creamier and tangier, it melts slightly and gives a richer texture.
• Grill Finish: After searing, finish on a medium grill (covered) for 8–12 minutes, turning once, for a subtle smoky note.
• Sheet Pan Option: Skip the stovetop. Place seasoned, stuffed chicken on a sheet pan with cherry tomatoes and sliced red onion. Drizzle with olive oil and roast at 425°F (220°C) for 18–22 minutes.
• Spice It Up: Add a pinch of red pepper flakes to the filling for gentle heat.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Use boneless, skinless thighs and fold them around the filling like a bundle, securing with toothpicks. Sear until browned, then bake 12–16 minutes until they reach 165°F (74°C). Thighs are forgiving and stay juicy.

What if I don’t have Kalamata olives?

Use green Castelvetrano olives for a milder, buttery flavor, or regular black olives if that’s what you have.

Taste and adjust salt since different olives vary in brininess.

Can I make this ahead?

You can assemble the stuffed chicken up to 24 hours in advance. Keep it covered in the fridge. When you’re ready to cook, take it out 15–20 minutes before searing to remove the chill for more even cooking.

How do I keep the filling from leaking out?

Don’t overfill, and secure with toothpicks at an angle like stitching.

Sear seam-side down first to help set the opening. If a little filling escapes, it will flavor the pan juices—no problem.

Is there a dairy-free option?

Swap feta for a dairy-free feta-style cheese, or use a mix of chopped olives, toasted pine nuts, and a spoon of hummus to bind the filling. You’ll keep the Mediterranean character without the dairy.

What sides go best with this?

Try lemony arugula salad, herbed couscous, roasted potatoes, or sautéed green beans.

For a heartier plate, add a spoon of tzatziki and warm pita on the side.

Can I freeze it?

Yes, freeze the uncooked, stuffed chicken well wrapped for up to 2 months. Thaw overnight in the fridge, then sear and bake as directed. Cooked leftovers can also be frozen, but the texture is best when frozen raw.

Final Thoughts

Mediterranean Stuffed Chicken with Olives & Feta is big on flavor, easy on effort, and flexible enough for weeknights or guests.

The method is straightforward, the ingredients are pantry-friendly, and the result feels restaurant-worthy. Keep the sear-and-bake approach, don’t overstuff, and finish with a squeeze of lemon. You’ll have a bright, satisfying dinner that earns a regular spot in your rotation.