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Home Recipes by Type Main Dish

Feta Stuffed Chicken Breasts with Sun-Dried Tomato and Kale

4.80
/5
45 minutes mins
35 Comments
Jump to Recipe
By: Rachel GurkPosted: 07/13/2015Updated: 10/11/2023

This post may contain affiliate links. Please read my disclosure policy.

These Sun Dried Tomato, Kale, and Feta Stuffed Chicken Breasts are impressive enough to serve to guests but easy enough to make for weeknight family dinners. You won't believe how simple and delicious these are! Get the easy recipe on RachelCooks.com.

Sun-dried tomato, kale and feta stuffed chicken breasts are impressive enough to serve to guests but easy enough to make for weeknight family dinners.

Recipe Overview

Why you’ll love it: The flavors of the stuffing are amazing, so bright and tangy. It’s an impressive way to dress up boneless skinless chicken breasts.

How long it takes: 45 minutes
Equipment you’ll need: sharp knife, skillet, small mixing bowl, 9 x 13 inch baking dish
Servings: 4

Partial image of stuffed chicken breast, cut in half, on white plate.


 
Table of Contents
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  • 1 Recipe Overview
  • 2 About This Stuffed Chicken Breast Recipe
  • 3 Cooking Tip
  • 4 How To Make Feta Stuffed Chicken Breasts
  • 5 More Stuffed Chicken Recipes
  • 6 More Chicken Recipes
  • 7 Get the Recipe: Sun-Dried Tomato, Kale and Feta Stuffed Chicken Breasts

Often when I develop a new recipe, I’m a little hesitant about it. I wait to hear other people’s opinions, I ask Ben what he truly thinks of it, and I critique it carefully myself.

But then there are certain recipes that I’m absolutely confident I nailed. Even still, the recipe has to be really something that I feel I knocked out of the park before I give myself a little compliment or let out a “yum” as I take my first bite.

This kale and feta stuffed chicken breasts recipe is one of the best chicken recipes I’ve ever made, hands down. There definitely was a “yum” or two escaping my mouth between bites of this flavorful chicken and Ben loved it, too.

Stuffed breast on white plate, with blue striped cloth, baking dish in background.

About This Stuffed Chicken Breast Recipe

Feta stuffed chicken breasts may sound fancy since they’re stuffed but I assure you, just like all my other recipes, these are EASY. The hardest part is butterflying the chicken breasts, but even that is super forgiving. You want to cut them open like a book.

If you’re unfamiliar with the technique, make sure to watch the video in this post. It’s a great visual aid. Don’t worry if you accidentally cut the chicken breasts all the way through. Just place the filling on top of one piece and then layer the other piece on top. Of course, leaving the two pieces attached is ideal because it forms a nice pocket for the filling.

Overhead of plated chicken breast, with baking dish in background.

Cooking Tip

Can’t find, don’t want, or don’t like kale? Spinach works perfectly in this recipe too. Spinach and feta go so well together!

These stuffed chicken breasts are perfect for company because you can prep them ahead, and while they bake you can manage the rest of your dinner (or just sip wine with your guests!). They’re also perfect for weeknight meals because they’re that easy to make and so good that you won’t want to save them only for special occasions.

How To Make Feta Stuffed Chicken Breasts

Overhead of skillet with Sauteed Kale and Onions, with hand holding spatula.

Make the stuffing. Begin by sautéing the onions, garlic, and baby kale. Stir in sun-dried tomatoes (they’re sweet, chewy, and add great color), baby kale, and salty feta. The filling is super flavorful and nutritious.

Overhead of clear glass bowl containing sundried tomato, kale and feta stuffing, with large spoon.

Butterfly and stuff the chicken breasts. Here’s how I do it to keep things really simple. Butterfly all the chicken breasts, leaving them on the cutting board. Spray a baking dish lightly with nonstick cooking spray and set the first chicken breast in the pan. Fill it with about a quarter of the filling and then fold the top half of the chicken breast over the filling.

I repeat this process until they are all full of stuffing. That way you don’t have to transport them to the pan after you stuff them. If you do that, you may lose some of the filling trying to move them.

Bread the chicken. Stir up a simple breading of panko bread crumbs, butter, and dried oregano. Once the chicken breasts are all stuffed and in the pan, sprinkle the panko bread crumb mixture over the top.

Bake. These stuffed chicken breasts only take 30 minutes to bake. It’s SO easy. And yet so impressive.

Stuffed and breaded chicken breasts in baking dish, before baking.

More Stuffed Chicken Recipes

  • Apple gouda stuffed chicken breasts
  • Fajita stuffed chicken
  • Hasselback chicken with spinach and artichokes
  • Spinach and teta stuffed chicken
  • Baked chicken cordon bleu
  • Chicken parmesan stuffed portobello mushrooms
Closeup of stuffed chicken breast, cut into halves, on white plate.

More Chicken Recipes

Creamy Chicken Marsala

Chicken Bites

Crockpot Teriyaki Chicken Recipe

Tarragon Chicken with Vegetables

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Closeup front view of stuffed chicken breast sliced in half, on plate with asparagus.
Recipe

Get the Recipe: Sun-Dried Tomato, Kale and Feta Stuffed Chicken Breasts

4.80 from 10 votes
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
4 servings
Print Rate Recipe
Prevent your screen from going dark
Sun-dried tomato, kale and feta stuffed chicken breasts are impressive enough to serve to guests but easy enough to make for weeknight family dinners.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • ⅓ cup finely chopped yellow onion (½ of a medium onion)
  • 1 clove garlic, finely minced
  • 1 ½ cups loosely packed baby kale (or baby spinach)
  • ½ cup finely diced sun-dried tomatoes, packed in olive oil (drain and pat dry)
  • ½ cup crumbled feta cheese
  • salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 1 cup panko breadcrumbs
  • 2 teaspoons finely minced fresh oregano (or 1 teaspoon dried)
  • 4 boneless skinless chicken breasts, 2 to 2.5 pounds total

Instructions

  • Preheat the oven to 425°F. Heat olive oil in a medium skillet over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about one minute. Reduce heat to medium low; add kale and stir until wilted, about 2 to 3 minutes.
  • Transfer mixture to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper. Mix well.
  • Melt the butter in the same frying pan over medium-low heat, turn off the heat and add panko breadcrumbs and oregano. Toss to combine all ingredients.
  • Spray a 9×13 inch baking dish with nonstick cooking spray. Butterfly the chicken breasts (split each chicken breast across but not through and open like a book) Place chicken pieces in baking dish and stuff with sun-dried tomato mixture, letting the stuffing overflow at the edges if needed.
  • Top evenly with the panko breadcrumb mixture. Bake until the juices run clear and internal temperature registers at 165°F, about 25 to 35 minutes.

Nutrition Information

Serving: 1stuffed chicken breast, Calories: 554kcal, Carbohydrates: 17g, Protein: 66g, Fat: 23g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 213mg, Sodium: 695mg, Potassium: 1369mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1320IU, Vitamin C: 26mg, Calcium: 183mg, Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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Post updated with new photos and video 1/8/2018.

For fun, here are a couple of the old photos!

Closeup of stuffed chicken breast, sliced in half., with asparagus in background.
Plated dinner with glass of white wine in background.
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  1. Julie says

    June 23, 2022 at 5:54 pm

    5 stars
    Excellent. I substituted red bell pepper for the tomatoes but this was a great use of fresh kale from the garden. Super moist and tasty

    Reply
    • Rachel Gurk says

      July 3, 2022 at 11:21 am

      Oh I love the idea of red bell peppers – yummmy!

      Reply
  2. Billie says

    November 13, 2021 at 1:23 pm

    5 stars
    Last night I made this recipe for the 4th time in just a few weeks. I had lacinto kale in the refrigerator but no baby kale or spinach. It took the lacinto kale a little longer to wilt down but the finished dish was just as good. This is now one of my husband’s favorite recipes.

    Reply
    • Rachel Gurk says

      November 14, 2021 at 4:43 pm

      I’m so happy to hear this recipe has become a favorite! Thanks for leaving a comment!

      Reply
  3. Billie says

    November 6, 2021 at 10:38 pm

    5 stars
    We love this recipe. It has great flavor and while it’s in the oven there’s time to make a vegetable and salad. I’ve now made it 3 times in less than 3 weeks. It’s one of my husband’s favorites. I’ve used spinach instead of kale each time I made it because I didn’t have kale. The spinach cooks very fast, probably only a minute.

    Reply
    • Rachel Gurk says

      November 8, 2021 at 9:21 pm

      So happy to hear it! Thanks for leaving a review!

      Reply
  4. Billie says

    October 16, 2021 at 9:36 pm

    5 stars
    Great flavors. We loved the combinations of sun-dried tomatoes, feta and greens in the stuffing. I substituted baby spinach for baby kale since our store didn’t have any kale when I shopped. I also like that it is in the oven while I prepared the rest of the meal and doesn’t need last minute attention. Just take it out when done and serveThis recipe is definitely a keeper.

    Reply
    • Rachel Gurk says

      October 17, 2021 at 1:06 pm

      So glad you liked this recipe! Thanks for taking the time to leave a comment!

      Reply
  5. Valerie says

    December 6, 2020 at 11:08 pm

    This looks so delicious! What do you think is the best way to prep ahead of time? 

    Reply
    • Rachel Gurk says

      December 9, 2020 at 8:36 pm

      I would stuff them and keep them covered in the fridge and then just put the breading on prior to baking. Hope that helps!

      Reply
  6. Carolyn says

    January 26, 2018 at 9:23 pm

    This sounds incredible!

    Reply
  7. Megan @ Megunprocessed says

    January 25, 2018 at 2:26 pm

    Sun dried tomatoes and kale sound like a perfect combo!! 

    Reply
  8. Jessica says

    August 9, 2016 at 4:30 pm

    I plan on making this tonight! Should I cover the baking dish while its in the oven or should I leave it uncovered? 

    Reply
    • Rachel Gurk says

      August 9, 2016 at 4:33 pm

      Uncovered!

      Reply
  9. Allison says

    March 26, 2016 at 5:00 pm

    If I make this without the panko will it be okay?

    Reply
    • Rachel Gurk says

      March 26, 2016 at 5:12 pm

      Yep!

      Reply
  10. Joanie @ Zagleft says

    January 22, 2016 at 12:47 pm

    Such great flavors in the filling, I know my family would love these!

    Reply
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