Mediterranean Stuffed Chicken Breasts Recipe

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This Mediterranean Stuffed Chicken Breasts Recipe is easy, healthy, and can be mostly prepared in advance. It freezes and reheats well, too, making it ideal for big-batch cooking.

Plus, it suits a variety of dietary plans: low-carb, keto, gluten-free and low-calorie.

No wonder it is also one of my favorite main courses to serve when we have company. The combination of nutty Parmesan and savory Mediterranean vegetables in a perfectly cooked chicken breast is amazing.

Mediterranean Stuffed Chicken Breasts

Mediterranean Stuffed Chicken Breasts

Prep Ahead Tips

Although this recipe is super easy to make from start to finish, there’s no reason you can’t get some of the work done ahead of the dinner-making rush if you like.

  • Stuff the chicken breasts, then cover them with cling wrap or wax paper and pop them into the fridge.
  • Take them out of the refrigerator about 10-15 minutes before you’re ready to proceed with cooking, so they have a chance to reach room temperature.

Try These Artichoke Hearts

The stuffing for these Mediterranean Stuffed Chicken Breasts is an effortless blend of freshly-grated Parmesan cheese, chopped sundried tomatoes, and marinated artichoke hearts.

Using marinated artichoke hearts, rather than unflavored ones, is a must. I make these homemade marinated artichoke hearts and always keep some on hand. They’re delicious!

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Tips on Stuffing Chicken Breasts

If you’ve never stuffed a chicken breast before, it’s not difficult.

  1. Cut a shallow pocket about 1/4 inch deep in the thick side of the breast with the tip of a paring knife.
  2. Gently use your fingers to make the pocket bigger without pushing through to the other side.
  3. You want to end up with a pocket that’s around 2″ deep that runs the length of the chicken.
  4. After stuffing, close the pocket with toothpicks — about 3 per chicken breast. It helps if you can slightly overlap the edges of the chicken before sliding the toothpick through.

You want to make sure that the seam is closed well, so you don’t lose the stuffing to the skillet in the next step.

Side Dish Ideas

Coming up with ideas for side dishes is always a big challenge for me, especially when I’m pressed for time. If that sounds familiar, here are some pairing ideas we’ve enjoyed:


Mediterranean Stuffed Chicken Breasts

Boneless, skinless chicken breasts filled with savory vegetables and cheese. It's an easy, healthy dinner perfect for weeknights and yet delicious enough for company.
Print Recipe
Mediterranean Stuffed Chicken Breasts
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins


  • toothpicks
  • Oven-safe skillet (or baking sheet)



  • 4 boneless, skinless chicken breasts
  • 1/2 cup marinated artichoke hearts drained and chopped
  • 4 oz. sun-dried tomatoes drained and chopped
  • 1 cup Parmesan cheese freshly grated
  • 2 tbsp Extra-virgin olive oil
  • Salt and pepper


  • Preheat the oven to 400° F / 200° C / gas mark 6. 
  • Combine the artichoke hearts, sun-dried tomatoes, and grated Parmesan in a small bowl.
  • Cut a pocket in each chicken breast without cutting all the way through it. Gently use your fingers to widen the pocket.
  • Divide the cheese mixture equally between the chicken breasts, using a spoon to stuff them into the pockets. Use toothpicks to seal the seams well, overlapping the edges if possible. Season with salt and pepper on both sides.
  • Heat an oven-safe skillet over medium heat. Add oil and brown the chicken on both sides. Transfer the skillet to the oven and bake for 20 minutes until golden brown and a thermometer inserted in the center reads 165°F / 74°C.
  • Let the chicken rest for 5 minutes, then remove toothpicks and serve.


Make-ahead tip: Make the stuffing and stuff the chicken breasts ahead of time if you like. Just be sure to remove them from the refrigerator when you preheat the oven so they have a chance to reach room temperature.
No oven-safe skillet? Transfer the browned chicken breasts to a lightly oiled baking dish and proceed with the recipe.


Serving: 1breast | Calories: 389kcal | Carbohydrates: 18g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 697mg | Potassium: 1413mg | Fiber: 4g | Sugar: 11g | Vitamin A: 727IU | Vitamin C: 18mg | Calcium: 338mg | Iron: 3mg
Servings: 4 people
Calories: 389kcal
Author: Katie Berry

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Recipe Rating


  1. This prompted me to remove two chicken breasts from the freezer last night. I will probably use tomato pesto sauce, though, since I have no sun-dried tomatoes at hand.

    1. Katie Berry says:

      I bet tomato pesto would work, too. How did yours turn out?

    2. 5 stars
      They turned out beautifully! I had to wing it with the cheese, too. Delighted to have this recipe… so easy and very delicious.

  2. Katie Berry says:

    You’re welcome! Hope you get a chance to try this recipe. It’s yummy. 🙂

  3. 5 stars
    This looks so amazing, thank you for sharing this great recipe!

  4. Katie Berry says:

    It is! Lately I’ve been adding Parmesan into the mix, too. So yummy!

  5. Katie Berry says:

    This sure beats the stuffed breasts I sported in high school! 😉

  6. 5 stars
    Absolutely delicious! Thanks so much for sharing this. 😀

    1. Katie Berry says:

      Oh thank you for letting me know your results, Chelle! After you’d said on FB you were going to try it, I’d been waiting and waiting. I’m so glad you liked it!

  7. Katie Berry says:

    Thank you for pinning!

  8. Sandra L Garth says:

    5 stars
    I found this at the right time, I’m making out my grocery list. Thank you!

    1. Katie Berry says:


  9. This is just the kind of easy fancy food I love. Pinning!

    1. Katie Berry says:

      Thanks for Pinning!

  10. Mother of 3 says:

    Wow; this sounds and look amazing! I am always on the lookout for new chicken recipes. Pinned.

    1. Katie Berry says:

      It’s so good! I made a batch last week and froze half for a quick dinner some night later this month.

  11. Christina Makri says:

    5 stars
    I love chicken breast and this is a great recipe just for change!

  12. Michelle Leslie says:

    5 stars
    That’s sounds so delicious Katie. I was going to make some chicken curry with the breasts I took out this morning but this sounds waaaayyyy batter

    1. Katie Berry says:

      Oooh, I haven’t had a good chicken curry in a long time. You’ve got me craving some now!