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
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!
Tips on Stuffing Chicken Breasts
If you’ve never stuffed a chicken breast before, it’s not difficult.
- Cut a shallow pocket about 1/4 inch deep in the thick side of the breast with the tip of a paring knife.
- Gently use your fingers to make the pocket bigger without pushing through to the other side.
- You want to end up with a pocket that’s around 2″ deep that runs the length of the chicken.
- 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:
- Rice pilaf and a simple tossed green salad with homemade Italian dressing
- This easy Lemon Asparagus Orzo and slices of good Italian bread
- Tabbouleh-style Turmeric Cauliflower Salad
- Pasta tossed with fresh homemade basil pesto
Enjoy!
Mediterranean Stuffed Chicken Breasts
Equipment
- toothpicks
- Oven-safe skillet (or baking sheet)
Ingredients
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Michelle Leslie says
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
Katie Berry says
Oooh, I haven’t had a good chicken curry in a long time. You’ve got me craving some now!
Christina Makri says
I love chicken breast and this is a great recipe just for change!
Mother of 3 says
Wow; this sounds and look amazing! I am always on the lookout for new chicken recipes. Pinned.
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.
Trish says
This is just the kind of easy fancy food I love. Pinning!
Katie Berry says
Thanks for Pinning!
Sandra L Garth says
I found this at the right time, I’m making out my grocery list. Thank you!
Katie Berry says
Enjoy!
Chelle says
Absolutely delicious! Thanks so much for sharing this. 😀
Katie B. 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!
Amber K says
This looks so amazing, thank you for sharing this great recipe!
Terry says
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.
Katie B. says
I bet tomato pesto would work, too. How did yours turn out?
Terry says
They turned out beautifully! I had to wing it with the cheese, too. Delighted to have this recipe… so easy and very delicious.