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 ourย Parmesan- Crusted Chicken With Mayo, One Pan Chicken Dinner,ย or our ย Greek Chicken Bowl!

Feta stuffed chicken thighs, whole and sliced on a plate.

Why this recipe sings

  • Feta stuffed chicken thighs may sound fancy, but itโ€™s a simple, delicious dish. Serve it on a weeknight for your family, or prepare the thighs for a dinner party. Trust me, none will know that it took five minutes of prep!

Here is what you need

Chicken thighs, feta, sun-dried tomatoes, olive oil, sumac, zaatar and sea salt and pepper on a cutting board overhead view.
  • Chickenโ€”Boneless, skinless chicken thighs. You can also use chicken breasts. Please see the recipe notes.
  • Feta cheeseโ€” 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 โ€”preferably the ones kept in a jar with olive oil. We will use this oil in the feta filling.
  • Za’atarโ€”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.
  • Sumacโ€”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 pepperโ€” 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 ยฐC – 425ยฐF.

Feta, sun-dried tomatoes, zaatar and sumac in a bowl.

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.


A feta stuffed chicken thigh and an open thigh with feta mixture on a baking sheet.

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.

Chicken thighs stuffed with feta and sun-dried tomatoes in a pan before baking.

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 74ยฐC / 165ยฐF 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.


Chicken thighs stuffed with feta and sun-dried tomatoes on a plate.

Serve: Remove the toothpicks, if using any, and serve with a drizzle of the sauce gathered in the baking pan.

Feta stuffed chicken thighs, whole and sliced on a plate.

What to serve with feta-stuffed chicken thighs

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Feta stuffed chicken thighs, whole and sliced on a plate.

Feta Stuffed Chicken Thighs

by Jenny | The Greek Foodie
This easy recipe features chicken thighs filled with Greek feta, sun-dried tomatoes, za'atar, aromatic sumac, and herbs.
5 from 11 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine Greek
Servings 6
Calories 246 kcal

Ingredients
  

  • 6 free-range organic chicken thighs skinless and boneless
  • 1โ…“ cup feta cheese crumbled
  • ยฝ 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 theย rest of theย 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 theย largestย stuffed thigh; it should be at 74ยฐC / 165ยฐF for the chicken toย 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

Chicken: You may use chicken breasts. Slice the breast in half, creating a pocket. Add the filling, season, and bake until the chicken is fully cooked and the juices run clear.
ย 
The nutritional analysis is only an estimate based on available ingredients and the recipeโ€™s preparation.ย 

Nutrition

Calories: 246kcalCarbohydrates: 4gProtein: 27gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 137mgSodium: 506mgPotassium: 452mgFiber: 1gSugar: 0.02gVitamin A: 336IUVitamin C: 10mgCalcium: 204mgIron: 3mg
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Feta Stuffed Chicken Thighs

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