Greek Stuffed Chicken Breast with Balsamic Vinaigrette

Greek Stuffed Chicken Breast with Balsamic Vinaigrette is a delicious meal for anyone especially if you’re following a Mediterranean diet! Stuffed with creamy feta cheese, kalamata olives, onions, and spinach sauteed in white wine, this chicken is a seductive dish you just can’t say no to. Add the sweet and savory balsamic vinaigrette and the perfect seasoning blend, you have a meal that is truly satisfying!

Mediterranean Diet – The Best of the Best

I am one to always boast about the Mediterranean diet as a lifestyle because of its health benefits. It has consistently been rated as the healthiest diet/lifestyle to follow because people stick with it. You won’t lose weight as fast as Keto, but most people do lose more weight overall because it doesn’t make unrealistic demands.

Another awesome reason to to try out the Mediterranean diet is because the food is all natural, fresh, and tastes amazing! You don’t have to find strange alternatives.

Greek Stuffed Chicken Breast with Balsamic Vinaigrette 

Recipe List. At first glance, the recipe list may look a little long. However, once you take a closer look, you’ll notice that it’s almost all pantry items you most likely have, and most of those are herbs and spices. So don’t let the ingredient list intimidate you.

Feta Cheese. I almost always use a block of feta and crumble it myself. The pre-crumbled has anti-caking agents added to them so the cheese doesn’t melt as well. Either will work, but the block is definitely the better way to go.

What Ingredients Are in Greek Stuffed Chicken Breast with Balsamic Vinaigrette ?

• Boneless/Skinless Chicken Breasts
• Olive Oil
• Paprika
• Kosher Salt
• Dried Oregano
• Dried Parsley
• Garlic Powder
• Onion Powder
• Black Pepper
• Fresh Parsley

Stuffing

• Olive Oil
• Onions
• Baby Spinach
• Kalamata Olives
• Fresh Parsley
• White Wine
• Fresh Basil
• Feta Cheese
• Salt and Pepper to taste

Balsamic Vinaigrette

• Olive Oil
• Balsamic Vinegar
• Oregano, Dried
• Basil, Dried
• Parsley, Dried
• Garlic Powder
• Kosher Salt
• Black Pepper

Ingredient Notes & Substitutions

Onions – I mostly use sweet onions in all of my cooking and I highly recommend using them here. But you can use yellow onions or Vidalia.

Baby Spinach – you can find packages of baby spinach in most grocery stores in clamshell packages. They come in 5 or 6 ounce packages. Either will work.

White Wine – I use chardonnay, but any dry white wine will work, like sauvignon blanc.

How Is Greek Stuffed Chicken Breast with Balsamic Vinaigrette Made?

1. Heat the oven to 425°F.
2. Using a sharp knife, cut a pocket in each of the 4 chicken breasts, being careful to leave about a 1/4 inch around the edge so you don’t accidently slice through the other side. Set the chicken breasts aside to come to room temperature.

Stuffing

1. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and lightly season with salt and pepper. Saute until they are soft, about 5 minutes.
2. Add the spinach and parsley and allow it to wilt, stirring often, about 5 minutes.
3. Next, pour in the white wine and let the liquid cook off. The spinach and onions will absorb the wine and flavor.
4. Transfer the spinach and onions to a mixing bowl and add the kalamata olives, basil, and feta cheese. Lightly season with salt and pepper.

Stuffed Chicken

1. Divide the mix into 4 equal parts. Stuff each chicken breast with the spinach mix. Use toothpicks to close the pocket.
2. Mix the spices – paprika, salt, oregano, dried parsley, garlic powder, onion powder, and black pepper – in a small bowl. Sprinkle some of the spice mix on both sides of each chicken breast. Rub and press the spices into the meat.
3. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. If you have a cast iron skillet large enough, this works the best as this can take the high heat of the oven.
4. Place the chicken breasts in the skillet and cook 2 minutes on each side.
5. Place the skillet in the oven and cook for 15-18 minutes, or until the chicken reads 165°F on an instant read meat thermometer. When you remove the chicken, baste each piece with the juices in the skillet to prevent them from drying out.
6. While the chicken is cooking, make the Balsamic Vinaigrette.

Balsamic Vinaigrette

1. In a medium or large mixing bowl, add in the balsamic vinegar, oregano, basil, parsley, garlic powder, salt, and pepper.
2. Slowly drizzle in the olive oil while whisking the ingredients together. This will thicken the oil to make the dressing.

Serving

1. Remove the toothpicks and baste the chicken on more time just before serving. Serve the chicken with the vinaigrette and fresh chopped parsley.

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 5-7 days in an airtight container. This reheats nicely on the stove or in the microwave.

Can I Freeze Greek Stuffed Chicken Breast with Balsamic Vinaigrette ?

Yes. This will freeze very well. You can thaw this on the counter or in the microwave. To reheat, you can use the stove or the microwave.

Useful Kitchen Tools

I don’t know what I would do without these amazing kitchen tools. I use all of these at least once a week, some I use every day. None of these are sponsors. However, the links below are brands I trust and use regularly. I highly recommend these product to make your life in the kitchen easier.

Other Amazing Recipes That You’ll Love!

Lemon Garlic Rice Pilaf

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Lemon Butter Salmon

Butter Poached Tilapia

Print

Greek Stuffed Chicken Breast with Balsamic Vinaigrette

Course Main Course

Cuisine Greek, Mediterranean

Keyword chicken breast, feta cheese, Greek food, kalamata, Mediterranean, Mediterranean diet, stuffed chicken

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Ingredients

• 4 Boneless/Skinless Chicken Breasts
• 2 Tablespoons Olive Oil
• 1 Tablespoon Paprika
• 2 teaspoons Kosher Salt
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Parsley
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Black Pepper
• Fresh Parsley, chopped for garnish

Stuffing

• 2 Tablespoons Olive Oil
• 1/2 cup Onions, diced
• 5-6 ounce package Baby Spinach, chopped
• 1/2 cup Kalamata Olives, sliced in half lengthwise
• 1/4 cup Fresh Parsley
• 1/2 cup White Wine
• 2 Tablespoons Fresh Basil
• 1 cup Feta Cheese, crumbled
• Salt and Pepper to taste

Balsamic Vinaigrette

• 1/2 cup Olive Oil
• 1/4 cup Balsamic Vinegar
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/2 teaspoon Dried Parsley
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper

Instructions

1. Heat the oven to 425°F.

2. Using a sharp knife, cut a pocket in each of the 4 chicken breasts, being careful to leave about a 1/4 inch around the edge so you don't accidently slice through the other side. Set the chicken breasts aside to come to room temperature.

   

Stuffing

1. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and lightly season with salt and pepper. Saute until they are soft, about 5 minutes.

2. Add the spinach and parsley and allow it to wilt, stirring often, about 5 minutes.

3. Next, pour in the white wine and let the liquid cook off. The spinach and onions will absorb the wine and flavor.

4. Transfer the spinach and onions to a mixing bowl and add the kalamata olives, basil, and feta cheese. Lightly season with salt and pepper.

Stuffed Chicken

1. Divide the mix into 4 equal parts. Stuff each chicken breast with the spinach mix. Use toothpicks to close the pocket.

2. Mix the spices - paprika, salt, oregano, dried parsley, garlic powder, onion powder, and black pepper - in a small bowl. Sprinkle some of the spice mix on both sides of each chicken breast. Rub and press the spices into the meat.

3. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. If you have a cast iron skillet large enough, this works the best as this can take the high heat of the oven.

4. Place the chicken breasts in the skillet and cook 2 minutes on each side.

5. Place the skillet in the oven and cook for 15-18 minutes, or until the chicken reads 165°F on an instant read meat thermometer. When you remove the chicken, baste each piece with the juices in the skillet to prevent them from drying out.

   While the chicken is cooking, make the Balsamic Vinaigrette.

Balsamic Vinaigrette

1. In a medium or large mixing bowl, add in the balsamic vinegar, oregano, basil, parsley, garlic powder, salt, and pepper.

2. Slowly drizzle in the olive oil while whisking the ingredients together. This will thicken the oil to make the dressing.

Serving

1. Remove the toothpicks and baste the chicken on more time just before serving. Serve the chicken with the vinaigrette and fresh chopped parsley.