Prosciutto-Wrapped Feta-Stuffed Chicken Breast
If you love bold flavors and easy gourmet meals, you’re going to fall for this prosciutto-wrapped chicken stuffed with feta, sun-dried tomatoes, and fresh basil—a special recipe I created myself! This delicious stuffed chicken breast recipe combines creamy feta and tangy sun-dried tomatoes with the salty crunch of prosciutto for a truly irresistible dish. Perfect for impressing guests or turning a weeknight dinner into something special, this Mediterranean-inspired chicken will quickly become a favorite in your recipe collection. Ready to take your cooking up a notch? Let’s dive in!
Carefully slicing the chicken breast to create a pocket is a crucial step in this stuffed chicken breast recipe—just be sure not to cut all the way through! This technique lets you stuff the chicken with a flavorful blend of feta cheese, sun-dried tomatoes, and fresh basil without losing any filling. When wrapping, laying the stuffed chicken on thin slices of prosciutto helps lock in the flavors and keeps everything secure. While some cooks use saran wrap underneath to help with wrapping, I’ve found it’s not necessary if you handle the chicken gently.
The recipe calls for 8 slices of prosciutto, which is usually enough if wrapped carefully, but I prefer adding more slices. Using extra prosciutto not only boosts the savory flavor of the prosciutto wrapped chicken, but also makes pan frying easier and ensures better coverage of the chicken breast. This technique helps you achieve a perfectly crispy, golden-brown crust while keeping the delicious stuffing sealed inside. Whether you follow the original or add a little extra prosciutto, this Mediterranean-inspired prosciutto chicken recipe is sure to impress!
Chicken breasts come in all different sizes, and the ones I bought from Costco were much larger than typical store-bought chicken breasts. These bigger chicken breasts make for a generous, hearty portion—sometimes too large for one person to finish in a single meal! Since there are three people in my family, I sliced one large stuffed chicken breast for my dinner and saved the leftovers for lunch the next day. This recipe is perfect for meal prep, leftovers, or family dinners without losing any of the delicious Mediterranean flavors.
For three people using large chicken breasts like mine, I only needed two breasts to comfortably feed everyone. If you’re working with smaller chicken breasts, I recommend one breast per person to ensure perfect portion control. Whether you’re making this prosciutto wrapped chicken recipe for a special dinner or batch cooking for the week, adjusting the size and number of chicken breasts guarantees a satisfying, flavorful meal every time. This flexible recipe is ideal for home cooks looking for easy, delicious stuffed chicken ideas!
To get that perfect golden, crispy finish, I started this prosciutto wrapped chicken on the stovetop in a hot frying pan. Searing the chicken on both sides until the prosciutto is crisp and browned helps lock in the juices and builds incredible flavor. Once the outside was beautifully crisp, I transferred the chicken to a baking pan lined with non-stick aluminum foil—a simple step that makes cleanup a breeze and prevents sticking.
I inserted a meat thermometer into the thickest part of the stuffed chicken breast and baked until it reached 160°F. After removing it from the oven, I let it rest for about 5 minutes, during which the temperature continued to rise to the safe and perfect internal temp of 165°F. This method ensures the chicken stays moist, juicy, and never overcooked. The result? A flavor-packed chicken dinner with a crispy prosciutto crust and tender, perfectly cooked center—honestly, one of the best meals I’ve made at home!
Tips and Tricks
- Pound chicken evenly to ensure even cooking and juicy stuffed chicken breasts
- Don’t overstuff the chicken to prevent filling from leaking during cooking
- Use thin prosciutto slices so they crisp up beautifully in the oven
- Sear before baking for extra crispy prosciutto and enhanced flavor
- Use an oven-safe skillet to go from stovetop to oven easily
- Check internal temperature — cook until chicken reaches 165°F (74°C) for perfectly cooked chicken
- Let chicken rest for 5 minutes before slicing to keep juices locked in
- Secure with toothpicks if needed to hold stuffing in place
Ingredient Notes
- Chicken breasts: Use large boneless, skinless chicken breasts for easy stuffing
- Feta cheese: Choose block feta for the best creamy texture and bold flavor
- Sun-dried tomatoes: Optional but adds a rich, slightly sweet flavor boost
- Fresh herbs: Basil or parsley add brightness and fresh flavor
- Prosciutto: Thinly sliced prosciutto works best for wrapping and crisping
- Olive oil: Helps create a golden, crispy exterior when searing
- Black pepper: Adds subtle heat and balances the salty prosciutto
Variations
- Spinach Feta Stuffed Chicken – Add chopped fresh spinach to the filling
- Mediterranean Stuffed Chicken – Add olives, roasted red peppers, and oregano
- Cream Cheese Variation – Mix feta with cream cheese for extra creamy filling
- Mozzarella Version – Replace feta with mozzarella for a milder flavor
- Low-Sodium Option – Use less feta or choose low-sodium prosciutto
- Bacon-Wrapped Version – Substitute bacon for prosciutto for a smoky flavor
- Air Fryer Version – Cook at 375°F for 18–22 minutes depending on thickness
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days
- Freezer: Freeze cooked chicken for up to 2 months for best quality
- Reheating: Reheat in the oven at 325°F until warmed through to keep chicken juicy
- Avoid microwaving too long as it may dry out the chicken
- Meal prep friendly: Slice leftovers and add to salads, pasta, or wraps for easy meals
This was my first time making this prosciutto wrapped stuffed chicken, and I was blown away by how flavorful and satisfying it turned out. I paired it with my Warm Potato Salad with Bacon, Feta & Sun-Dried Tomatoes—you can find that recipe on my website! The combination was absolutely delicious but made for a huge meal, especially with those large Costco chicken breasts. For that reason, I preferred to slice the chicken when serving. Not only did it help with portion control, but it also let the beautiful filling of feta cheese, sun-dried tomatoes, and fresh basil peek through on the plate.
Slicing the stuffed chicken breast also added a touch of elegance to the presentation and made it easier for everyone to share and enjoy. The salty crisp of the prosciutto, the creamy feta, and the tangy sun-dried tomatoes all worked together so well. Whether you’re cooking for guests or treating yourself to a gourmet night in, this Mediterranean chicken recipeis rich in flavor and totally worth making again!
Prosciutto-Wrapped Feta-Stuffed Chicken Breast
Equipment
- Sharp knife — for cutting pockets into the chicken breasts
- Cutting board — for preparing chicken and ingredients
- Small mixing bowl — for mixing the feta stuffing
- Spoon — for stuffing the chicken breasts
- Oven-safe skillet or cast iron pan — for searing and baking the chicken
- Tongs — for turning the chicken while searing
- Measuring cups and spoons — for accurate ingredient portions
- Meat thermometer — to ensure chicken reaches 165°F (74°C)
- Toothpicks (optional) — to secure the stuffed chicken if needed
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup feta cheese crumbled
- 1/4 cup sun-dried tomatoes chopped, optional for a flavor boost
- 2 tbsp fresh basil or parsley chopped
- black pepper freshly ground
- 8 to 12 prosciutto slices about 2 per chicken breast
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the stuffing: In a small bowl, mix the feta, sun-dried tomatoes (if using), and chopped herbs.
- Cut the chicken: Carefully slice a pocket into the side of each chicken breast (don’t cut all the way through). Stuff each pocket with a couple of tablespoons of the feta mixture. Season with black pepper.
- Wrap with prosciutto: Lay two slices of prosciutto on a cutting board slightly overlapping. Place the stuffed chicken breast on top and wrap the prosciutto around it, securing the filling and sealing the meat.
- Sear: Heat olive oil in an oven-safe skillet over medium-high heat. Add the chicken and sear for 2–3 minutes on each side, until the prosciutto is crispy.
- Bake: Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F / 74°C).
Notes
- This prosciutto-wrapped feta-stuffed chicken breast recipe is best made with evenly sized chicken breasts for consistent cooking and juicy results.
- For the most flavorful Mediterranean stuffed chicken, use high-quality block feta instead of pre-crumbled cheese for a creamier, richer filling.
- The crispy prosciutto chicken breast texture comes from properly searing before baking—don’t skip this step for maximum flavor and crunch.
- Sun-dried tomatoes are optional but add a delicious sweet and tangy Mediterranean flavor boost to the feta stuffing.
- Always use a meat thermometer to ensure your easy baked stuffed chicken recipe reaches an internal temperature of 165°F (74°C).
- Let the chicken rest before slicing to keep it juicy and tender for the perfect restaurant-style chicken dinner at home.
- This high-protein low-carb chicken recipe is naturally gluten-free and ideal for keto-friendly meal planning.
- Leftovers are perfect for meal prep and can be sliced over salads, bowls, or wraps for quick healthy chicken lunch ideas.
Nutrition
This meal isn’t just delicious—it’s beautiful, too! For an extra special touch, you could garnish the plate with edible flowers like borage or small violas (pansies), along with a handful of microgreens. These delicate additions elevate the presentation and bring a fresh, vibrant contrast to the rich, savory flavors of the prosciutto wrapped chicken. Whether you’re plating for guests or just making a weeknight feel a little more special, those little flourishes go a long way.
As you can probably tell, this dish is quickly becoming a staple chicken dinner in our household. It’s packed with flavor, needs no added salt thanks to the prosciutto, and is endlessly adaptable. From the crispy pan-seared prosciutto to the creamy, herb-filled center, this stuffed chicken breast recipe delivers every time. I hope you give it a try—and don’t forget to check out the Warm Potato Salad with Bacon, Feta & Sun-Dried Tomatoes on my site for the perfect pairing!