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Keto Dinner

Feta and Sun-Dried Tomato Stuffed Chicken

There's something truly special about a meal that feels restaurant-worthy yet requires minimal effort. This keto-friendly stuffed chicken breast takes tangy feta cheese, rich sun-dried tomatoes, and briny Kalamata olives, then wraps them in tender marinated chicken. I love how the bright lemon marinade keeps the meat exceptionally moist while the creamy, savory filling transforms an ordinary weeknight into something memorable.

15 min Prep time 30 min Cook time 45 min Total time 2 Servings 350 Calories
Feta and Sun-Dried Tomato Stuffed Chicken

Ingredients

  • lemon juice
  • extra-virgin olive oil
  • Greek seasoning
  • lemon zest
  • boneless skinless chicken breasts
  • crumbled feta cheese
  • sun-dried tomatoes
  • kalamata olives
  • oil from sun-dried tomatoes
  • roasted red pepper strips

Instructions

  1. Step 1

    I start by whisking together lemon juice, olive oil, Greek seasoning, and lemon zest for a punchy marinade. Pound the chicken breasts between plastic wrap until uniformly thin—about 1/4 inch—so they roll easily. Let them soak in the marinade for at least 30 minutes

  2. Step 2

    this infuses brightness and tenderness. Meanwhile, combine crumbled feta, chopped sun-dried tomatoes, olives, and a spoonful of the tomato oil in a bowl. This stuffing is what makes each bite irresistible. When ready, remove the chicken from the marinade, shaking off any excess. Lay the breasts flat, spoon the feta mixture onto the center, and gently fold the edges over to encase the filling. Secure with toothpicks, placing them seam-side down in a baking dish. Drape two strips of roasted red pepper over each breast for a pop of color and smoky sweetness. Bake at 375°F for about 30 minutes, until the chicken is firm and no longer pink inside. I always remind myself to pull out the toothpicks before serving—nobody wants a surprise crunch! Let the chicken rest briefly, then slice and enjoy the Mediterranean flavors.

Chef's Tip

My secret to a perfect seal is to fold the thinner edges over the filling first, then secure with toothpicks inserted at an angle. Letting the stuffed chicken rest for five minutes after baking helps the filling set slightly, making it easier to slice without spilling.

Storage Tips

Place leftover stuffed chicken in an airtight container and refrigerate up to three days. Reheat in a 300°F oven for about 10 minutes until warmed through—avoid the microwave to keep the chicken tender.

Variation Tips

For a dairy-free twist, swap feta with a plant-based cheese or simply use extra sun-dried tomatoes and roasted peppers. Try adding chopped spinach or artichoke hearts to the filling. Serve alongside garlic-butter cauliflower rice, a crisp Greek salad, or roasted broccolini for a complete keto meal.

Frequently Asked Questions