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juicy baked balsamic feta stuffed chicken

Balsamic Feta Stuffed Chicken

Super juicy balsamic glazed feta baked chicken stuffed with fresh tomato, Italian seasponing, and warm feta. This healthy dinner recipe is incredibly tasty and easy to make.
5 from 10 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving 4 servings

Ingredients
 

  • 4 medium chicken breasts, skinless and boneless
  • 1 tbsp dried Italian seasoning
  • Salt and pepper, to taste
  • 2 roma or vine tomatoes, thinly sliced
  • 4 oz crumbled feta
  • 2 tbsp olive oil or avocado oil
  • cup balsamic vinegar
  • 2 cloves garlic, minced or finely chopped

Instructions

  • Preheat oven to 400°F and pat your chicken breasts dry with paper towels.
  • Use a sharp knife to cut a pocket into the middle of each chicken breast, about 3/4 quarters of the way through. Be careful not to cut it all the way.
  • Generously season the outside and pocket of the chicken with the Italian seasoning, salt, and pepper.
  • Evenly stuff each chicken breast with 1 or 2 slices of tomato and about 2 Tablespoons of crumbled feta. Use a toothpick to secure the chicken breasts, if necessary. 
  • Heat a saute pan with olive oil to medium heat. Once hot, add the chicken breast to the pan and cook each side for 2 minutes. 
  • Meanwhile, as the chicken cooks, combine the minced garlic cloves and balsamic vinegar in a small bowl.
  • Once the chicken is done, pour the balsamic mixture over each chicken breast. Bring to a simmer and gently spoon over each chicken bread until the vinegar has slightly thickened to a glaze. This should take an additional 2 - 3 minutes.
  • Carefully transfer the pan to the oven and continue to cook for 15 - 20 minutes, until the chicken is cooked through or reaches an internal temperature of 165°F. Remove from the oven and let the chicken rest for 5 minutes.
  • Spoon extra balsamic reduction on top and serve with a side salad or your favorite roasted vegetable. Enjoy!

Notes

Homemade Italian seasoning: Mix together 2 tbsp dried basil, 2 tbsp dried oregano, 1 tbsp dried rosemary, 2 tbsp dried parsley, 1 tbsp dried thyme, 2 tsp garlic powder. Then measure for this recipe.
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 – 5 days.
Reheating: You can reheat stuffed chicken in the microwave or in the oven at 350°F for 5 – 10 minutes until warm.

Nutrition

Calories: 297kcal | Carbohydrates: 5g | Protein: 42g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 124mg | Sodium: 456mg | Potassium: 677mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
Course Lunch & Dinner
Cuisine American, Healthy
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!