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Chicken breasts are great and all that – but they can be a little on the bland side if we are being completely honest. The great thing is that they can be jazzed up really easily and the possibilities are endless. These Greek stuffed chicken breasts will not disappoint. They are packed with fresh, Mediterranean flavours which will almost make you think you are in a Greek taverna. Serve with a crisp white wine for added authenticity!
Stuffed chicken for one
Greek stuffed chicken breasts are perfect to make as an individual portion. They only take around 20 minutes to prepare before popping them in the oven and they do work pretty well made in advance so they lend themselves to cooking in multiple portions to eat over a few days. Many of the ingredients can be used straight from a jar or larger packet so aside from some pepper and tomato, you don’t need to end up with a load of half-eaten vegetables lying around either.
What are the ingredients in Greek stuffed chicken breast?
These stuffed chicken breasts include many flavours of the Mediterranean. This includes olives, artichoke hearts, red pepper, garlic and freshly sliced tomato. They are flavoured with oregano and all the lovely stuffing is bound together with some salty rich feta.
You can get creative with this recipe and substitute anything within reason. Spinach is also great – as is goats cheese, cherry tomatoes, diced courgette/zucchini… The possibilities are endless!
How long do they keep?
These chicken breasts will keep, prepared but uncooked, in the fridge for 2 days. When preparing cool the feta mixture fully before stuffing in the chicken and wrap very tightly with cling film. Also, make sure that the 2 days does not exceed the use-by date on the chicken.
Once cooked these will keep for 2-3 days in the fridge and can easily be reheated. They aren’t as good as fresh as when reheated the chicken will dry out a little – but all the ingredients stuffed in will help to keep the moisture and flavour. They are pretty good cold however and you could eat them for lunch with a salad.
Can you freeze these?
Stuffed chicken breasts freeze well – either cooked or uncooked. If freezing them uncooked then wrap tightly in clingfilm (to stop the ingredients falling out) and place in a freezer bag or container for up to 3 months. Thaw in the fridge until fully defrosted before following the cooking instructions below.
To freeze cooked breasts then again, wrap in clingfilm and place in a freezer container or bag. Freeze for up to 3 months. When you come to reheat make sure that the breasts are thoroughly defrosted and splash a little water over them before reheating in the oven or microwave – to stop them drying out.
What can you serve them with?
Stuffed chicken breasts are so versatile they go with so many things! You can add a crisp salad or some steamed green veg. If you are looking for some carbs then some simple boiled potatoes or a jacket potato are good options. You can also serve with rice, couscous or even pasta.
Products that work well for this recipe
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These Greek stuffed chicken breasts bring the real taste of the Mediterranean right into your home. Flavoured with rich salty feta, sweet red pepper and tasty artichokes and olives.
- 2 tsp olive oil
- 1/4 red pepper (around 35 g)
- 1 boneless skinless chicken breast (around 150 g)
- 10g black olives, thinly sliced (around 1 heaped tbsp)
- 30g artichoke hearts, finely chopped (around 1 heaped tbsp)
- 20g feta cheese, crumbled (around 1 tbsp)
- 1/2 tsp dried oregano
- 1 garlic clove
- 3 pieces of very thinly sliced tomato
1. Preheat the oven to 200 C / 400 F. Heat 1 tsp of olive oil in a frying pan / skillet over a medium heat. Add the pepper and cook for around 5 minutes, until softened. Add the garlic and cook for a further minute.
2. Remove the pepper from the pan and temporarily remove the pan from the heat. Mix the pepper with the feta, artichoke hearts, oregano and olives and combine. Season well (as the feta is already quite salty you probably won’t need much)
3. Carefully slice the chicken breast lengthways and stuff with the feta mix. Place the pan over the heat again and another tsp of olive oil. Fry the chicken for 2 minutes on each side to seal.
4. Remove the chicken from the pan, place on a baking tray and layer the tomato slices on top. Place in the oven for 20 minutes.
- If you don’t want to pan fry the breasts first then they can go straight into the oven – just increase the cooking time to 30 minutes. The pan frying does add an extra few calories with the oil – but seals in more of the juices making it extra tender.
- Feel free to make whatever substitutions you like! The beauty of chicken breasts is that they go with so many things!
- To freeze cooked or uncooked breasts, wrap in clingfilm and place in a freezer proof container or bag. Thaw completely before cooking or reheating.
- Category: Dinner
- Method: Bake
- Cuisine: Greek
- Serving Size: 1
- Calories: 350
- Fat: 19g
- Carbohydrates: 9g
- Protein: 38g
Keywords: greek, dinner, chicken, feta, tomato, artichoke, mediterranean