Greek-Style Stuffed Chicken

This Greek-Style Stuffed Chicken dish is bursting with Mediterranean flavors, and you’ll want to make it again and again.

Today, I’m sharing another recipe from my brand new cookbook, The Everything Diet Macro Cookbook!

If you’re looking for a recipe to switch up your weekly meal plan game – one that’s easy to make, but tastes gourmet – then this recipe is for you! No boring and bland chicken breasts, here.

This recipe is loaded with flavor from the pesto, sun-dried tomatoes, and salty feta cheese. With just a handful of ingredients, this recipe is one of my favorites to whip up when we’re low on groceries as we often have all of these staple ingredients on hand. Serve with greens, your favorite roasted veggie, or grain of your choice.

Let me know if you give this recipe a try – hope you love it as much as we do!

Ingredients in Greek-Style Stuffed Chicken

  • boneless, skinless chicken breasts
  • pesto
  • feta cheese
  • sun-dried tomatoes
  • salt + pepper

If you make this recipe, please be sure to leave a comment below letting me know how it turns out. Your feedback is so helpful for the CNC team and other CNC readers! Thank you! 

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Greek-Style Stuffed Chicken

  • Author: Tina Haupert
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Bake


This Greek-Style Stuffed Chicken dish is bursting with Mediterranean flavors, and you’ll want to make it again and again.


  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons pesto
  • 1⁄2 cup crumbled feta cheese
  • 1 (8-ounce) package sun-dried tomatoes
  • 1⁄4 teaspoon salt
  • 1⁄2 teaspoon ground black pepper


  1. Preheat oven to 350°F.
  2. Lay chicken breasts on a flat surface. With a sharp knife, butterfly each chicken breast, stopping about ” from the edge.
  3. Open each breast like a book and spread with pesto. Top with cheese and sun-dried tomatoes. Fold the breasts closed over the filling. Use toothpicks to hold stuffed breasts shut, if necessary.
  4. Place stuffed breasts in a 9″ × 13″ baking dish and sprinkle with salt and pepper.
  5. Bake for 35–40 minutes or until the internal temperature reaches 165°F. Serve hot.


  • Serving Size: 1 chicken breast
  • Calories: 376
  • Sugar: 22g
  • Sodium: 582mg
  • Fat: 13g
  • Carbohydrates: 33g
  • Fiber: 7g
  • Protein: 35g


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