Greek Stuffed Chicken Recipe

Ash Tyrrell

Greek Stuffed Chicken Recipe

I have to tell you, when I first tried this Greek stuffed chicken, I was completely blown away by how such simple ingredients could create something so spectacular. The combination of tender chicken filled with vibrant Mediterranean flavors transformed my usual weeknight dinner routine into something extraordinary.

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Prep Time 20

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

3 tablespoons extra-virgin olive oil - Use good quality olive oil since it's a key flavor component. The fruity notes will enhance the overall dish.
1 tablespoon fresh lemon juice - Always squeeze your own lemons rather than using bottled juice. Fresh citrus brightens all the flavors and adds that authentic Greek taste.
1 tablespoon chopped fresh dill plus extra for garnish - Fresh dill is essential here. Dried dill lacks the bright, aromatic quality that makes this dish sing.
1 tablespoon chopped fresh parsley plus extra for garnish - Flat-leaf parsley works best. It's more flavorful than curly parsley and holds up better during cooking.
2 cloves garlic minced - Fresh garlic is non-negotiable. Pre-minced garlic from a jar won't give you the same punch of flavor.
Kosher salt and freshly ground black pepper - Season generously. Chicken breast needs proper seasoning to reach its full potential.
4 skinless boneless chicken breasts - Choose evenly sized breasts for consistent cooking. Pound them lightly if they're very thick.
1 zucchini halved and thinly sliced - The key is paper-thin slices. A mandoline slicer makes this job much easier and ensures even cooking.
2 medium tomatoes halved and thinly sliced - Choose firm, ripe tomatoes. Roma tomatoes work particularly well because they have less water content.
1/2 red onion sliced into half moons - Red onion adds color and a mild, sweet flavor that complements the other ingredients perfectly.
2 lemons halved and thinly sliced - Yes, you'll be stuffing lemon slices inside! Remove any seeds first, but leave the peel for extra flavor.
1 cup crumbled feta cheese - Buy block feta and crumble it yourself. Pre-crumbled feta often contains anti-caking agents that affect texture.
1 cup shredded mozzarella cheese - Fresh mozzarella works wonderfully but regular shredded mozzarella is perfectly fine and melts beautifully.

Method

Start by preheating your oven to 400°F, then place your chicken breasts on a clean cutting board. Using a sharp knife, carefully make five parallel slits in each breast, spacing them about half an inch apart. The trick is cutting about three-quarters of the way through the chicken without breaking through the bottom. This creates pockets that will hold all your delicious fillings while keeping the chicken intact during cooking.
In a small bowl, whisk together the olive oil, fresh lemon juice, chopped dill, chopped parsley, and minced garlic until well combined. This fragrant mixture will infuse the chicken with incredible Mediterranean flavors and help keep it moist during baking. Drizzle this mixture over the chicken breasts, making sure to work some of it into each slit with your fingers or a small spoon.
Season the chicken generously with kosher salt and freshly ground black pepper, both on top and in the slits. Now comes the fun part - stuffing each breast with your prepared vegetables. Alternate between zucchini slices, tomato slices, red onion pieces, and thin lemon slices, creating beautiful layers in each pocket. The vegetables should fit snugly but not be packed too tightly.
Sprinkle the crumbled feta evenly over the top of each stuffed chicken breast, followed by the shredded mozzarella. The combination of these two cheeses creates the perfect balance of tangy and creamy flavors that will melt beautifully during baking. Don't worry if some cheese falls onto the baking sheet - it will create delicious crispy bits.
Place the baking sheet in your preheated oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F and is no longer pink inside. The cheese should be golden and bubbly, and the vegetables should be tender. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Notes

I always pound my chicken breasts to an even thickness before making the slits. This ensures even cooking and makes it easier to create uniform pockets.
When slicing the vegetables, I keep them in ice water to maintain crispness until I'm ready to use them. This prevents wilting and keeps colors vibrant.
I've learned to pat the tomato slices dry with paper towels before stuffing them into the chicken. This prevents the dish from becoming watery.
For extra flavor, I sometimes marinate the chicken in the herb oil mixture for 30 minutes before stuffing and baking.
I always use a meat thermometer to check for doneness. Overcooked chicken breast can become dry, so this ensures perfect results every time.