Feta Stuffed Chicken Breasts

I’ve been making this Feta-Stuffed Chicken Breast for as long as I can remember (decades if I’m being honest).

This recipe was always a favorite when my kids were younger. I loved how I could prep everything earlier in the day and just pop it in the oven when dinnertime rolled around—so easy!

With only four simple ingredients (chicken, breadcrumbs, feta and butter), this recipe proves you don’t need an endless list of ingredients to put a delicious meal on the table.

The chicken comes out juicy with a golden, crispy coating and tangy feta filling in every bite.

If you’re looking for a new chicken breast recipe, I really suggest giving this one a try.

Why You’ll Love Feta Stuffed Chicken

Ready in 30 minutes. Remember Shake ‘n Bake? This chicken is a lot like that, but with a spoonful of feta and drizzle of butter. It takes just a few minutes to prep, and in 30 minutes you’ve got a hot meal that tastes really good.

Only 4 ingredients. For a main dish with so much flavor, it’s hard to believe you only need 4 ingredients–but it’s true! The trick is to use ingredients with the seasonings already added in (Italian breadcrumbs…I’m looking at you).

Easy to prep ahead. I love meals that you can get ready ahead of time, then pop in the oven for dinner.

Feta Stuffed Chicken Breast Recipe

Ingredients Needed

• chicken breasts
• Italian seasoned breadcrumbs
• crumbled feta chicken
• butter

Chicken Breasts – You need boneless, skinless chicken breasts for this recipe.

Each chicken breast needs to be about 1/4 inch thick since it will be folded over. You can buy regular chicken breasts and pound them until their thin enough or buy thin-sliced cutlets.

Italian Seasoned Breadcrumbs – To keep the ingredients list short and measuring to a minimum, use Italian seasoned breadcrumbs. It has all the spices you need already mixed in.

If you use plain breadcrumbs, add in spices like oregano, thyme, garlic powder, salt and pepper.

Crumbled Feta Cheese – I usually recommended getting a chunk of feta cheese and crumbling it yourself for recipes like this strawberry spinach salad, or Mediterranean salad in a jar and this easy mason jar Greek salad.

But for feta-stuffed chicken I like to get a flavored feta cheese. My go-to is tomato basil crumbled feta (Athenos brand).

Similar to the seasoned breadcrumbs, the flavored cheese keeps the number of ingredients to a minimum without sacrificing flavor.

Butter – Melted butter is drizzled on top of each breaded chicken breast, which gives it a flavorful crispy crust.

Use whatever you have–salted or unsalted. If preferred you can use olive oil instead.

Steps to Make Feta-Stuffed Chicken

Detailed recipe and instructions are in recipe card at bottom of post.

1. Pre-heat oven to 425°F. Spray an 8×8 or 9×9 baking dish with cooking spray and set aside.
2. Pound chicken breasts to 1/4 inch thickness with a meat mallet or rolling pin. (Place meat between sheets of plastic.)
3. Dredge both sides of each chicken breast in breadcrumbs or put breadcrumbs in a plastic bag and shake one at a time until fully coated. Place each breaded chicken breast in the pan.
4. Put crumbled feta cheese on one half of chicken breast (about 1 1/2 tablespoons per piece), then fold the other half over the cheese.
5. Drizzle melted butter on top of each piece of chicken. Bake for 20-25 minutes, until chicken reaches 165°F.

Pounding the chicken breast

Place chicken breasts between two sheets of plastic wrap. Then pound with a heavy object like a mallet, rolling pin or back of pan.

Make sure each to flatten the thick parts so each chicken breast is an even thinness.

(Confession: I should’ve made my chicken thinner. As an excuse, cooking and photographing the process is easier said than done!)

Breading the chicken breasts

There are two ways you can coat each chicken breast in the breading: dredge each piece with breadcrumbs on a plate or put the breadcrumbs in a plastic bag and shake the chicken in it, one piece at a time.

Stuffing chicken breasts with feta cheese

I know this recipe is called feta-stuffed chicken, but there’s not any stuffing or rolling of the meat involved.

Really, all you do is fold each breast in half with the cheese in-between.

Don’t skip the butter; it brings all the flavors together.

Baking the feta-stuffed chicken

Chicken is done when it reaches a safe 165°F. For this recipe, that’s about 20-25 minutes.

Recipe Notes

• Pound chicken thin enough so the top half doesn’t pop open while baking.
• If you want to be certain chicken stays folded in half, secure each half with toothpicks before placing in oven.
• There’s no need to dip the chicken in egg or moisten it before coating it in the breadcrumbs.
• Discard any remaining breadcrumbs that chicken has come in contact with. To prevent waste, I only use a portion of the breadcrumbs at a time, and add more as needed.

What to Serve with Feta Stuffed Chicken

Many feta-stuffed chicken recipes are stuffed with spinach as well as cheese.

But I prefer to keep the chicken simple and serve it alongside this strawberry spinach salad dressed with either my homemade strawberry vinaigrette or lemon vinaigrette.

It makes a wonderful, light summer meal.

In addition to spinach, feta-stuffed chicken goes well with almost any vegetable, like garlic green beans, asparagus spears, carrots, roasted potatoes and more.

Leftover feta chicken is wonderful on salad. Just slice it up cold and toss it on a green salad with a balsamic vinaigrette. Yum!

More Easy Chicken Recipes

• 10-Minute Pan-Seared Chicken Tenderloins
• Honey Garlic Chicken Tenders