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Like Greek food? I’ve taken the best of Greek ingredients and stuffed them into a chicken breast and wrapped it all in the delicious Greek phyllo dough. This Greek stuffed chicken breast in phyllo is going to become one of your families favorites. Everyone loves it.
The best news? You can make this the night before and keep in the fridge covered overnight. I don’t brush the phyllo wrapped chicken until I’m ready to bake it. I’ll keep in the fridge covered with a damp, clean kitchen towel and then let sit for about 1/2 hour on the kitchen counter before baking. Right before you put in the oven, brush with the final butter wash. I’ll also let the chicken bake an extra 5-10 minutes.
I love working with phyllo…it is light and crispy (like thin paper) and adds the perfect crunch to this dish. Be sure to try my Chicken Pot Pie with Phyllo recipe…everything you love in a pot pie with that spectacular phyllo crust.
Start by prereheating the oven to 350 degrees F. Butter a casserole dish and put to the side.
To get started with this recipe, pull together all the ingredients for the stuffing. Make sure your cream cheese is room temperature…it will make working with it so much easier. Put that, the feta, artichokes, roasted peppers, olives, chives, spinach and a pinch of salt and some pepper in a bowl. Mash everything together making sure everything is well blended.
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Next lay your chicken breasts on a cutting board. Hold it down with the palm of your hand and using a small, sharp knife, cut a slit almost the entire length of the chicken and cut through ALMOST to the other side. You want to create a large pocket to hold the stuffing. Do this with both chicken breasts. Season both sides with salt and pepper.
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Next, spoon half the mixture into each chicken breast. Press the filling way into the cavity then pull down the chicken to gently seal over the filling. It is okay if it is gapping. We are going to wrap it in the phyllo and enclose it so it will be fine. Do this with both breasts.
![Greek Stuffed Chicken Breast in Phyllo | My Curated Tastes](https://mycuratedtastes.com/wp-content/uploads/2023/05/Greek-Stuffed-Chicken-Breast-in-Phyllo-5-768x768.jpg)
Next, melt your butter in a small dish. I put it in the microwave for 10 second increments until melted. Unfold your pastry and work quickly. Take one sheet and brush with the melted butter. Top it with a second sheet of dough. Brush that with butter too. Then, place your stuffed chicken breast at one end of the dough and fold over. Fold over the ends towards the middle of the chicken breast and continue rolling so you have a nice, neat package. Place in the prepared casserole dish. Do this with both chicken breasts. Brush with a little more butter and put in the oven for 45-55 minutes until golden brown and the chicken is cooked through.
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Don’t worry if your phyllo cracks or isn’t perfect. It gets golden brown in the oven and looks rustic and tastes delicious.
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If you haven’t worked with phyllo, here are the most common questions and answers for working with it.
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I love serving this with wedges of lemon.
As a side dish, try adding my Greek Lettuce Cups or my Creamy Whole Wheat Orzo with Orange and Spinach. Both options are delicious.
If you like this recipe and like Greek flavors, be sure to try some of my other favorites:
Grilled Baby Lamb Chops with Rosemary & Thyme with Roast Garlic Aioli on the Side
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Greek Stuffed Chicken Breast in Phyllo
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 6-8 Oz. Skinless chicken breasts
- 2 Tbsp. Cream Cheese, room temperature
- 1 Tbsp. Marinated Artichokes, finely chopped
- 1 Tbsp. Roasted red peppers, finely chopped
- 2 Tbsp. Crumbled Feta
- 1 Tbsp. Kalmata olives, finely chopped
- 1 Tbsp. Chives, chopped
- Kosher salt and freshly ground black pepper
- 4 Sheets of Phyllo dough
- 2 Tbsp. Butter, melted
- Lemon wedges to serve
Instructions
- Preheat the oven to 350 degrees F. Butter a casserole dish.
- In a small bowl, mix the cream cheese, artichokes, roasted peppers, feta, olives and chives. Sprinkle with a large pinch of salt and about 20 grinds of black pepper.
- Using a sharp knife, cut a long slit along the long side of a chicken breast. You want to cut almost all the way to the other side without cutting completely through creating a large pocket for the stuffing. Do this with both breasts.
- Fill each breast cavity with half the filling. Gently press the edges closed. Season both sides of the stuffed chicken with salt and pepper.
- Melt your butter in a small dish. Unfold the phyllo dough. Working quickly brush one sheet with butter, top with a second sheet and butter again. Top the two sheets of phyllo with one of the chicken breasts and roll over once. Fold the ends under and fold again until all the phyllo is wrapped around the chicken. Place in the prepared casserole dish. Do this with the second chicken breast.
- Brush the tops of the pastry with more butter and place in the oven. Bake until golden brown and the chicken is cooked through. About 45 – 55 minutes.
- Remove from the oven and serve with wedges of lemon on the side. Enjoy.