Horizontal image of a cooked stuffed chicken breasts on black plates.

Greek Stuffed Chicken

  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Greek stuffed chicken is filled with a mix of feta, olives, herbs, lemon, and green onion. Easy to make, it’s fancy enough to serve at a dinner party.



  • 4 boneless, skinless chicken breasts, butterflied (about 4 pounds)
  • 3 ounces crumbled feta cheese
  • 1/4 cup packed chopped fresh oregano, plus more for garnish
  • 4 ounces chopped Kalamata olives
  • 2 cloves garlic, minced
  • 2 green onions, green parts only, thinly sliced
  • 3 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat oven to 425˚F. Line a baking sheet with parchment paper.
  2. Place chicken breasts on baking sheet and fold back the top portion of each.
  3. Stir together feta, oregano, olives, garlic, green onions, lemon juice, and olive oil in a medium-sized mixing bowl. Spoon onto chicken breasts, then fold top over. Sprinkle with salt and pepper.
  4. Bake for 20 minutes, or until cooked through no longer pink in the middle. An internal thermometer should read 165˚F when done.


Recipe adapted from: Eclectic Recipes.

  • Category: Chicken
  • Method: Oven
  • Cuisine: Poultry

Keywords: Greek, chicken, feta, olive, oregano