Greek Stuffed Chicken

Do you like to stuff things?

I do.

I love to stuff chicken.

You’re basically taking a bland ass piece of protein and transforming it into a plate of whatever-the-hell makes you happy.

I’ve always, always been in love with Greek flavors. Olives and feta cheese are probably two of my favorite things. Pair those with balsamic mushrooms and onions, and I’ve given you one amazing chicken dish.


And, yes, I served this over grits.

I’m Southern. What do you expect. AND it works beautifully.

This is a fairly easy recipe. The chicken is marinated in my new favorite bottle of addictiveness – Moore’s Zesty Garden Herb Marinade. Not only does this work with chicken and veggies; I’ve marinated flank steak in it and it’s phenomenal.

I caramelized onions and mushrooms in butter and balsamic vinegar, combined those with capers and feta, then I slit a pocket into the side of a healthy sized chicken breast and stuffed.

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I’m gonna go ahead and apologize for my finger looking more like chicken than the actual chicken itself. I cook all the time and I’m an RN, so never plan on seeing my hands and/or fingers looking even remotely attractive.

Back to the chicken…

I kept it all in place by wrapping it with baker’s twine before putting on the grill.

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Easy peasy.


I made a quick balsamic pan sauce to pour over the whole thing, and done.


You’ll want to put this on your dinner rotation.

Here’s your printable-

Greek Stuffed Chicken

Greek Stuffed Chicken


    For the Chicken:
  • 1 lb. boneless, skinless chicken breasts
  • Moore's Zesty Garden Herb Marinade
  • 1 yellow onion, sliced
  • 1/2 lb. mushrooms, sliced
  • 2 tbsp. salted butter
  • 1 tbsp. balsamic vinegar
  • 4 oz. feta cheese, crumbled, plus more to top
  • 3 tbsp. capers
  • 6 Castelvatrano olives, pitted and chopped
  • Grits, cooked
  • Flat leaf parsley, chopped
  • For the Pan Sauce:
  • 2 tbsp. butter
  • 1 tbsp. balsamic vinegar
  • 1 tsp honey
  • 1 tsp. flour + 1 tbsp water, whisked together
  • 1 tsp salt


    For the Chicken:
  • Place chicken breasts in a large zip lock bag with marinade, seal and refrigerate for at least 3 hours.
  • Caramelize onions and mushrooms in butter over medium heat, stirring occasionally; stir in balsamic vinegar and toss.
  • Combine onions and mushrooms with feta, olives and capers.
  • Cut a slit in the thickest side of chicken breasts and stuff with onion mixture; wrap with twine and tie to secure.
  • Grill or broil until done.
  • Serve over grits.
  • For the Pan Sauce:
  • Combine everything in a pan over medium high heat and whisk until thickened.
  • Pour over chicken and grits.
  • Top with more Feta and parsley.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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