Go Back
sliced stuffed chicken with creamy yogurt feta and red sun-dried tomato filling on a white plate, wide horizontal shot, fresh dill garnish, bright natural light, shallow depth of field, landscape orientation

Greek Yogurt and Sundried Tomato Stuffed Chicken

Chicken filled with a creamy Greek yogurt sauce and a sun-dried tomato and herb mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts butterflied
  • 1/2 cup Greek yogurt
  • 1/3 cup sun-dried tomatoes chopped
  • 1/2 cup crumbled feta
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp dried dill

Method
 

  1. Heat oven to 400F and grease a baking dish.
  2. Mix Greek yogurt, sun-dried tomatoes, feta, garlic, and dill in a bowl.
  3. Spoon the filling into each butterflied breast and secure with toothpicks.
  4. Brush the outside with olive oil and season with salt and pepper.
  5. Bake 24 to 28 minutes until the chicken reaches 165F.
  6. Rest 5 minutes before slicing.

Notes

Use full-fat Greek yogurt so the filling stays rich and doesn't separate.