These feta-stuffed chicken thighs are packed with Mediterranean flavor. Juicy chicken thighs are filled with tangy Greek feta, sun-dried tomatoes, aromatics like za’atar and sumac, and herbs, then cooked until golden and irresistible. They may look like a dinner-party dish, but this is an easy recipe that comes together with just a few minutes of prep. Serve it on a busy weeknight or put it at the center of a relaxed gathering. No one needs to know how effortless it really was.
This post is an updated version of one published in September 2020. The previous recipe called for a whole chicken. It’s been simplified to be more practical for weeknight cooking by using chicken thighs. The photos, ingredients, and recipe instructions have been refreshed.
If you loved these Feta Stuffed Chicken Thighs, you will also love our Parmesan- Crusted Chicken With Mayo, One Pan Chicken Dinner, or our Greek Chicken Bowl!
Why you will love stuffed chicken thighs with feta
Here is what you need
- Chicken – Boneless, skinless chicken thighs are my go-to here. They stay juicy and forgiving. You can also use chicken breasts. See recipe notes for tips.
- Feta cheese – Greek feta in brine is always the best choice. I love the Dodoni brand and Mt Vikos, both widely available in grocery stores. Creamy, tangy, and never dry.
- Sun-dried tomatoes – Use the kind packed in olive oil if possible. We’ll use some of that flavorful oil in the feta filling, so nothing goes to waste.
- Za’atar – Think of za’atar as a one-stop seasoning shop. The name refers to Origanum syriacum (a close cousin of oregano) and the blend typically includes sesame seeds, sumac, and salt. If needed, a mix of dried oregano, thyme, and sage works well.
- Sumac – A classic Middle Eastern finishing spice made from preserved wild sumac berries. It has a bright, tangy, slightly fermented flavor. I like to add a little extra for depth. Omit if you can’t find it.
- Olive oil, sea salt, and freshly ground pepper – Keep them handy, but go easy. This recipe doesn’t need much salt thanks to the feta and za’atar, and it relies mostly on the olive oil from the sun-dried tomatoes rather than added oil.
Step by step
Step 1. Preheat oven to 200°C – 425°F. Roughly chop the sun-dried tomatoes. Drain the olive oil into a bowl. Mix the sun-dried tomatoes, crumbled feta cheese, zaatar, and sumac with two tablespoons of the reserved olive oil.
Step 2: Place two full tablespoons of feta mixture on each thigh, evenly dispersing the remaining filling among the thighs as needed. Roll the thighs and secure with two toothpicks if needed.
Step 3: Place the thighs in a baking pan. Drizzle the rest of the reserved olive oil over the thighs and season with zaatar. If you have any leftover filling, scatter it between the thighs. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Stick a meat thermometer into the fattest part of the largest stuffed thigh; it should be at 74°C / 165°F for the chicken to be fully cooked. Continue to bake for a few minutes more, measuring the temp as you go.
If the chicken is browning too quickly, cover it loosely with aluminum foil.
Step 4: Remove the toothpicks, if using any, and serve with a drizzle of the sauce gathered in the baking pan.
Serving suggestions
- Salad: Try veggie-rich tabouleh or a warm salad like our Greek boiled greens-horta.
- Potatoes. Classic lemon potatoes go so well with numerous dishes, so it’s a no-brainer to add them to the menu.
- Orzo. Try this orzo with spinach and feta as a side dish.
- Rice. Our pilafi with raspberries and nuts can elevate the meal to restaurant grade in 20 minutes.
FAQs
Storage and reheating
- Storage: Store leftover stuffed chicken thighs in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently to avoid drying out the chicken.
- Oven: Place in a baking dish, cover loosely with foil, and warm at 170°C / 325°F until heated through.
- Skillet: Reheat over low heat with a splash of water or olive oil, covered.
- Microwave: Use medium power and short intervals. Not ideal, but it works.
More Greek chicken recipes
Feta Stuffed Chicken Thighs
Ingredients
Instructions
Make the filling
- Roughly chop the sun-dried tomatoes. Drain the olive oil into a bowl. Mix the sun-dried tomatoes, crumbled feta cheese, zaatar, and sumac with two tablespoons of the reserved olive oil.
Roll
- Place two full tablespoons of feta mixture on each thigh, evenly dispersing the remaining filling among the thighs as needed. Roll the thighs and secure with two toothpicks if needed.
Bake
- Place the thighs in a baking pan. Drizzle the rest of the reserved olive oil over the thighs and season with zaatar. If you have any leftover filling, scatter it between the thighs. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Stick a meat thermometer into the fattest part of the largest stuffed thigh; it should be at 74°C / 165°F for the chicken to be fully cooked. Continue to bake for a few minutes more, measuring the temp as you go.If the chicken is browning too quickly, cover it loosely with aluminum foil.
Serve
- Remove the toothpicks, if using any, and serve with a drizzle of the sauce gathered in the pan.
Notes
Nutrition
