Our delicious feta-stuffed chicken thighs have all the flavors and aromas of the Mediterranean. This easy recipe features chicken thighs filled with Greek feta, sun-dried tomatoes, aromatic sumac, and herbs.
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 this Feta Stuffed Chicken Thighs, you will also love our Parmesan- Crusted Chicken With Mayo, One Pan Chicken Dinner, or our Greek Chicken Bowl!
Why this recipe sings
Here is what you need
- Chicken—Boneless, skinless chicken thighs. You can also use chicken breasts. Please see the recipe notes.
- Feta cheese— Greek feta in brine is always the best choice. I love the Dodoni brand and Mt Vikos, both available in grocery stores.
- Sun-dried tomatoes —preferably the ones kept in a jar with olive oil. We will use this oil in the feta filling.
- Za’atar—I LOVE using it. It is like a one-stop shop for seasoning. The name za’atar refers to the herb Origanum syriacum (a relative of oregano). It is a classic Middle Eastern blend of ground origanum syriacum mixed with sesame, sumac, and salt. A mix of dried oregano, thyme, and sage will also work.
- Sumac—Sumac is a classic Middle Eastern finishing spice made from preserved wild sumac berries in salt. It has a bright, sour, slightly fermented flavor. I add more of this aromatic spice for extra flavor to the mixture. Omit if not available.
- Olive oil, sea salt, and freshly ground pepper— good to have extra in case you need them. This recipe doesn’t need much salt due to the za’atar. The same goes for olive oil; it uses sundried tomato olive oil.
How to make feta-stuffed chicken thighs
Prep: Preheat oven to 200 °C – 425°F.
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 baking pan.
What to serve with feta-stuffed chicken thighs
- Salad: Go for a veggie-rich salad like tabouleh or a warm salad like our Greek boiled greens-horta.
- Potatoes. Lemon potatoes are heavenly and go so well with numerous dishes, so it’s a no-brainer to add them to the menu.
- Orzo. Our orzo with spinach and feta is terrific with this chicken dish.
- Rice. Our pilafi can elevate the meal to restaurant grade in 20 minutes.
You may also like
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for the latest updates.
Feta Stuffed Chicken Thighs
Ingredients
- 6 free-range organic chicken thighs skinless and boneless
- 1⅓ cup feta cheese crumbled
- ½ cup sun-dried tomatoes in olive oil
- 2 tablespoons za'atar
- 1 tablespoon sumac
- extra virgin olive oil
- sea salt
- freshly ground pepper
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
