Sun Dried Tomato Feta Stuffed Chicken

Sun-Dried Tomato Feta Chicken is an amazingly flavorful chicken breast dinner! This pan-grilled chicken breasts feature aromatic pesto inside and out as well as a mouthwatering stuffing of sun-dried tomatoes, pesto, and feta cheese.

Stuffed Chicken Recipe

I don’t know if anything goes together better than sun-dried tomatoes and feta cheese. They just compliment each other so well, especially when stuffed together in a chicken breast that’s rubbed with fresh, vibrant pesto. If you love classic Italian-inspired flavors, you’ll love how highlighted and prominent they are in this quick and easy weeknight dinner.

The first time I ever made this chicken dinner for myself, I honestly didn’t eat a bite of the side salad I plated it with until I was all done with the entrée. It was just too good – bite after bite, I couldn’t get enough! It’s so filling and flavorful, this stuffed chicken breast can fully satisfy all on its own.

Plus, there are plenty of sun-dried tomatoes in the center of it, which technically count as vegetables… right? (Don’t worry, I’ve included some of my favorite sides in this post so you can really round out your plate)!

I mentioned earlier that this dinner recipe is quick and easy, and those descriptors couldn’t be truer. The chicken breasts are sliced, stuffed, rubbed with pesto, and pan-grilled to juicy perfection in half an hour or less. On those crazy busy weeknights when you’re craving real flavor from a homemade meal without a ton of hassle, recipes like this one are great to depend on! My entire family loves this chicken dinner and I know it always leaves everyone full and satisfied.

Ingredients You’ll Need:

The ingredients needed for this stuffed chicken recipe are simple and inexpensive. You can easily grab it all at your local grocery store.

• Boneless Chicken Breasts – Try to make sure that all of them are about the same size so they cook evenly.
• Crumbled Feta Cheese
• Sun-Dried Tomatoes in Oil – take tomatoes out of oil and shake off the access.
• Fresh Italian Parsley – try to use fresh parsley, it lends the best aroma.
• Pesto – For the absolute best flavor, I recommend using Homemade Pesto! Also, keep in mind that this pesto will be used both to rub the chicken and as part of the stuffing.
• Seasonings – A simple sprinkle of salt and freshly cracked black pepper is all you need.
• Olive Oil – This is only used for cooking. You can use avocado oil instead, if preferred.

Cooking Instructions

You’ll love how easy it is to make this unforgettably good stuffed chicken dinner! You only need about half an hour of your time and a handful of ingredients. Plus, the steps are wonderfully easy to follow.

Prepare the chicken.

Lay the chicken flat on a cutting board. Slide a sharp knife at the top part of the breast, in the center, and cut a pocket in the middle without slicing all the way through. Remember, the goal here is to create a pocket, not to halve the chicken breast.

Make the stuffing and stuff the chicken.

Combine the sun-dried tomatoes, feta cheese, pesto, and parsley in a bowl.

Sprinkle the chicken with salt and pepper inside the pocket you made. Then, stuff each chicken breast with the feta mixture. Use a few toothpicks to secure the opening of the pocket.

Warning! If you skip the toothpick step, the cheesy stuffing will ooze out of the chicken and the entire thing will become a mess.

Rub and cook the chicken.

Rub the outside of each chicken breast with pesto.

Heat a skillet over medium heat and add oil. Place the breasts in the pan and let them sear on each side. Getting that golden brown sear is so important, because so much flavor comes from that!

Cover the pan and lower the heat to medium-low. Let the chicken breasts cook until done, flipping halfway through.

Remove the lid during the last few minutes of cooking. The total cook time may take around 20-30 minutes, depending on how thick the meat is.

Can I Bake It Instead?

I’ve been asked this question a lot and the answer it YES. You can definitely bake it.

The reason I like to pan-cook is the beautiful outside sear that the chicken gets. It just ads so much flavor to the chicken, it’s totally worth it. But, if you want to pop it in the oven, you can do it and there are two ways.

Sear first: to help with some of the sear on the outside, you can use an oven-safe pan to start the dish on the stove. Preheat the pan first over medium to medium high heat and add the chicken. Sear the chicken for about a minute on one side, until you get a nice golden-brown outside. Flip the chicken and sear for a few seconds. After that, transfer the pan into the preheated oven. Bake at 375° for about 25-30 minutes, until internal temperature reaches 165°. (Note, that the time will be different for different size chicken breasts so check the internal temperature.)

Straight to the oven: You can also simple stuff the chicken, rub it with pesto and then place them into a greased baking dish or a skillet. Bake it at 375° for 30-35 minutes. Again, exact time will depend on the size of the chicken, so make sure it reaches 165° internal temperature.

Servings Suggestions:

While this chicken is mighty tasty all by itself, it pairs wonderfully with all of these side dishes and so much more. Check out our side dish recipe collection to choose your own:

Creamy Parmesan Rice

Brussels Sprouts Roasted with Garlic Butter

Italian Roasted Asparagus

Oven Roasted Potatoes

Storing Recommendation:

You should store the stuffed chicken in an airtight food storage container in the refrigerator. Properly stored, it should be good for about 3-4 days.

If you choose to reheat it in the microwave, I recommend cutting in in half so it heats through better. For even better results, reheat it on your stove top over medium-low heat, covered with a lid until warmed all the way through.

Originally published on Will Cook For Smiles on January 15, 2015.