This luscious Zucchini Feta Stuffed Chicken is a sure-fire way to elevate your menu! Seasoned and seared chicken breasts stuffed with a flavorful mixture of cream cheese, zucchini, and tangy feta cheese.
Looking for more delicious ways to use chicken breasts? Try our Chicken Bites or Chicken Zucchini Casserole.
I’ve been experimenting with new ways to incorporate more veggies and whole grains in our diet and this absolutely yummy Zucchini Feta Stuffed Chicken is a new favorite.
Shredded zucchini bulks up the creamy filling and feta cheese adds that satisfying salty bite. After stuffing, the seasoned chicken breasts are seared on the stove to create a blackened surface, then finished in the oven until baked to juicy perfection.
Table of contents
Ingredients
Boneless skinless chicken breasts: If your pieces are very thick, pound them lightly with a meat mallet to an even thickness.
Seasoning: The chicken is seasoned with a mixture of Italian seasoning, granulated garlic or garlic powder, smoked paprika, and kosher salt.
Filling: Shredded zucchini, crumbled feta cheese, ⅓ less fat cream cheese, minced garlic, kosher salt, and freshly ground black pepper.
Slicing a Pocket in a Chicken Breast
- Using a sharp knife, hold the chicken breast steady with one hand and carefully make a horizontal cut along the thicker side, parallel to the cutting board, almost to the other side, but leaving about a half-inch border to keep the pocket intact. Be careful not to slice all the way through.
- Gently open up the pocket, being careful not to tear the edges, creating a pocket where you can stuff the filling. Repeat this process with the remaining pieces of chicken.
How to Make Zucchini Feta Stuffed Chicken
- Squeeze excess liquid from the zucchini: Place the shredded zucchini between a double layer of paper towels and holding it over a sink, squeeze out as much liquid as possible.
- Make the filling: Combine the zucchini with the feta, cream cheese, garlic, salt, and pepper.
- Stuff the chicken: Spoon the zucchini mixture into the pockets of the chicken breasts.
- Season the chicken: Combine the dried spices in a small bowl and season both sides of each piece of stuffed chicken with the spice mixture.
- Sear: Heat the olive oil in a skillet and sear the stuffed, seasoned chicken on both sides.
- Bake: Transfer the seared chicken to a baking sheet lined with parchment paper and bake in a preheated 375 degree F oven for about 20 to 22 minutes.
Tips for the Best Stuffed Chicken Breasts
- Pound them evenly: Use a meat mallet to pound the chicken breasts to an even thickness. This ensures uniform cooking and a better ratio of chicken to filling.
- Secure with toothpicks: Using toothpicks to secure the opening of the stuffed chicken breasts will help prevent the filling from spilling out when they cook.
- Cook to the right temperature: Bake the stuffed chicken breasts until they reach an internal temperature of 165 degrees F to ensure they’re cooked through without drying out.
- Let them rest: Allow the stuffed chicken breasts to rest for a few minutes before slicing and serving to ensure optimal tenderness and allow the filling to set up a little.
Serving Suggestions
I love to serve this stuffed chicken with Brown Rice Pilaf and vegetables, like Air Fryer Turmeric Roasted Cauliflower or Perfect Baked Sweet Potatoes. For a low carb meal, skip the rice and serve it with Cauliflower Rice Pilaf or over a bed of Sautéed Spinach.
Storage and Reheating Tips
- Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
- Freeze: These stuffed chicken breasts can be frozen for longer storage. Wrap each stuffed breast individually with freezer-safe plastic wrap then in a layer of foil, to help prevent freezer burn. Transfer the wrapped chicken to a freezer-safe plastic storage bag and freeze for up to 2 to 3 months. Thaw completely in the refrigerator before reheating.
- Reheating: Add a little bit of water or chicken broth to a skillet, add the stuffed chicken breasts and heat over medium to medium-high. Cover with a lid, reduce the heat, and cook until warmed through. If reheating in the microwave, be sure to avoid over-cooking or the chicken can become dry and rubbery.
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Zucchini Feta Stuffed Chicken
Equipment
- toothpicks optional
Ingredients
- 4 boneless skinless chicken breasts, (about 2 to 2 ¼ pounds total weight)
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt, or to taste
- 3 tablespoons olive oil, or as needed, divided
For the Filling
- 1 ½ cups shredded zucchini, from 1 medium zucchini
- ½ cup crumbled feta cheese
- 3 ounces ⅓ less fat cream cheese, softened
- 1 teaspoon minced garlic
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425 degrees F.
- If pieces of chicken are very thick, lightly pound with a mallet to even thickness.
- Using a sharp knife, hold the chicken breast steady with one hand and carefully make a horizontal cut along the thicker side, parallel to the cutting board, almost to the other side, but leaving about a half-inch border to keep the pocket intact. Be careful not to slice all the way through. Gently open up the pocket, being careful not to tear the edges, creating a pocket where you can stuff the filling. Repeat this process with the remaining pieces of chicken.
- Place the shredded zucchini between a double layer of paper towels and holding it over a sink, squeeze out as much liquid as possible. Transfer the zucchini to a medium bowl and combine with the feta, cream cheese, garlic, salt, and pepper.
- Divide the zucchini mixture evenly between the pockets of the chicken breasts. Use 2 or 3 toothpicks per piece of chicken to help secure the edges and help prevent the filling from spilling out, if desired.
- Line a rimmed baking sheet with parchment paper and preheat oven to 425 degrees F.
- In a small bowl, combine the Italian seasoning, granulated garlic (or garlic powder), smoked paprika, and salt. Season both sides of each piece of stuffed chicken with the spice mixture and set aside.
- Heat 2 tablespoons oil in a large skillet over MEDIUM heat. Sear the chicken, in batches, for about 2 to 3 minutes per side. Use tongs to carefully flip the chicken and cook until browned on both sides.
- Transfer the seared chicken to the prepared baking sheet and transfer it to the preheated oven. Cook for 20 to 22 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- Remove from the oven and let rest for 5 minutes. Remove the toothpicks and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
This recipe was inspired by Skinnytaste.