Tomato and Feta Stuffed Chicken – I have to be honest—this Tomato and Feta Stuffed Chicken wasn’t exactly planned. One night, I found myself staring at a couple of plain old chicken breasts in the fridge, just begging for something more interesting than salt and pepper. And since I had some feta and cherry tomatoes lying around (leftovers from a salad that never happened), I thought, Why not stuff these beauties?
So I threw together a filling with the feta, a touch of cream cheese for extra creaminess, a handful of basil, and those juicy tomatoes. When I took that first bite, I couldn’t believe how good it was. I remember thinking, Did I actually make this? It felt like a happy little kitchen accident that turned into my favorite go-to for nights when I want something a bit special but don’t have hours to spend. Ever stumble upon a recipe that made you feel like you pulled off some kind of kitchen magic?
Why You’ll Love This Tomato and Feta Stuffed Chicken Recipe?
This stuffed chicken is what I call a show-off recipe that’s secretly simple. The feta and tomatoes make the filling juicy and tangy, while the cream cheese gives it that perfect smooth texture. Add some basil for freshness, and you’ve got a filling that tastes like something you’d order at a nice restaurant. Then there’s the panko breadcrumb topping, which gives the chicken this crunchy, golden goodness on top. Seriously, it’s easy to make but looks—and tastes—like you put in way more effort than you actually did. Perfect for impressing a date, family, or just yourself on a regular Tuesday.
Ingredient Notes:
Let’s talk about what makes each ingredient in this Tomato and Feta Stuffed Chicken so essential:
- Chicken Breasts – Boneless, skinless, and just waiting to be stuffed with goodness. They’re easy to work with and cook quickly.
- Feta Cheese – Tangy, crumbly, and perfect for that creamy texture. Feta melts slightly but still keeps its flavor punch.
- Cream Cheese – Only a touch to smooth out the filling. It’s like the glue that holds everything together.
- Fresh Basil – Adds that fresh, herby flavor that’s pretty much made for tomatoes and feta.
- Cherry Tomatoes – Sweet, juicy, and they add a nice pop of color, too. They also balance the saltiness of the feta.
- Salt and Pepper – Basic but necessary. They keep the chicken and filling from being bland.
- Olive Oil – Helps the breadcrumbs stick and gives the chicken a nice golden finish.
- Panko Bread Crumbs – These little crispy bits on top are like a secret weapon. They make the whole dish feel extra fancy.
How To Make Tomato and Feta Stuffed Chicken?
Here’s how to bring this Tomato and Feta Stuffed Chicken to life, step-by-step.
- Preheat the Oven:
Preheat your oven to 400°F (200°C). A hot oven helps get the chicken nice and juicy on the inside, crispy on top. - Make the Filling:
In a small bowl, combine the feta, softened cream cheese, and fresh basil. Gently fold in the diced cherry tomatoes. Season the filling with a little salt and pepper. Just a heads-up—don’t over-stir, or you’ll end up with pink filling from the tomatoes! - Butterfly the Chicken Breasts:
Take each chicken breast and slice it horizontally almost all the way through, then open it up like a book. Use a rolling pin or meat mallet to flatten it a bit, which makes stuffing it a lot easier. - Stuff and Roll the Chicken:
Spoon half the filling onto each breast, right in the center. Carefully roll up each breast and secure the ends with toothpicks. I know, toothpicks aren’t exactly fancy, but they do the job of keeping the filling in. - Prep for Baking:
Place the stuffed chicken breasts in a greased baking dish. Brush each one with a bit of olive oil so the panko has something to stick to, then sprinkle the panko breadcrumbs over the top for that golden, crispy finish. - Bake:
Pop the dish into your oven and bake for 25–35 minutes. You’ll know it’s ready when a meat thermometer reads 165°F in the thickest part of the chicken, or when the breadcrumbs are beautifully golden and the chicken juices run clear. - Serve and Enjoy:
Carefully remove the toothpicks before serving (nobody likes a surprise toothpick in their meal!). Slice it up and savor the creamy, tangy filling with every bite.
Storage Options:
If you’re lucky enough to have leftovers, keep them in an airtight container in the fridge for up to 2 days. To reheat, place the chicken in an oven-safe dish at 350°F until warmed through. Just a heads-up—the panko won’t be quite as crispy the second time around, but the flavors will still be amazing!
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Variations and Substitutions:
Looking to mix things up a bit? Here are some ideas for putting your own spin on this stuffed chicken recipe:
- Use Goat Cheese Instead of Feta – Goat cheese adds a creamier, tangier flavor that’s a bit more mellow.
- Try Different Herbs – No basil? Fresh thyme, rosemary, or oregano work great too.
- Add Spinach – Sauté a handful of spinach and add it to the filling for a touch of green.
- Breadcrumb Swap – If you’re out of panko, regular breadcrumbs or crushed crackers will work just fine.
- Sun-Dried Tomatoes – Want even more flavor? Swap the cherry tomatoes for chopped sun-dried tomatoes.
What to Serve with Tomato and Feta Stuffed Chicken?
This stuffed chicken pairs perfectly with all sorts of sides. Here are a few ideas to round out your meal:
- Simple Green Salad – A crisp, fresh salad balances the richness of the stuffed chicken.
- Garlic Mashed Potatoes – Comfort food meets “fancy” with this combo.
- Roasted Vegetables – Roasted zucchini, bell peppers, or asparagus are all great choices.
- Rice Pilaf – Flavorful rice is perfect for soaking up any extra juices from the chicken.
- Crusty Bread – A warm baguette is perfect for sopping up every last bit of that filling.
Frequently Asked Questions:
Can I prep this stuffed chicken in advance?
Yes! You can prepare everything and store the stuffed chicken breasts in the fridge for up to a day. Just add the breadcrumbs right before baking so they stay crispy.
What’s the best way to keep the filling from spilling out?
Toothpicks are your best friend here! Use a couple at each end to hold everything together. Just remember to remove them before serving.
Can I use another cheese besides feta?
Definitely. Goat cheese or ricotta are good options. Goat cheese gives a tangier kick, while ricotta is milder and creamy.
I hope this Tomato and Feta Stuffed Chicken becomes a favorite in your kitchen! It’s one of those recipes that feels a little fancy without actually being fancy. Perfect for impressing guests—or just treating yourself. Give it a try and let me know how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Tomato and Feta Stuffed Chicken
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup feta cheese crumbled
- 1 tablespoon cream cheese softened
- 2 teaspoons fresh basil chopped
- 6 cherry tomatoes diced
- Salt and pepper to taste
- 2 teaspoons olive oil
- 1/4 cup Italian-style panko bread crumbs
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish with cooking spray to prevent sticking.
Prepare the Filling:
- In a small bowl, combine the crumbled feta cheese, softened cream cheese, and chopped fresh basil. Carefully fold in the diced cherry tomatoes. Season the filling with salt and pepper to taste, ensuring a balanced flavor without excessive stirring to avoid discoloring the mixture.
Butterfly the Chicken Breasts:
- Using a sharp knife, slice each chicken breast horizontally to create a “butterfly” cut, being cautious not to cut entirely through the chicken. Open each breast and gently flatten with a rolling pin or meat mallet until it is of even thickness.
Stuff the Chicken Breasts:
- Place half of the prepared feta mixture onto one side of each opened chicken breast. Roll the chicken tightly to enclose the filling, securing the edges with toothpicks to prevent the filling from leaking during baking.
Prepare for Baking:
- Arrange the stuffed chicken breasts in the prepared baking dish. Brush each breast with olive oil to help adhere the breadcrumb topping and enhance browning. Evenly sprinkle the panko bread crumbs over each chicken breast.
Bake the Chicken:
- Place the baking dish in the preheated oven and bake for 25 to 35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the breadcrumbs are golden.
Serve and Enjoy:
- Carefully remove the toothpicks before serving. Serve warm to enjoy the flavorful, creamy filling and the crispy breadcrumb topping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
