Mediterranean stuffed chicken with sun-dried tomato cream sauce and lemon-herb couscous
This gourmet Mediterranean-inspired dish features juicy chicken breasts stuffed with spinach, feta, and sun-dried tomatoes, served with a rich sun-dried tomato cream sauce, zesty lemon-herb couscous, and a peppery arugula-feta salad. It’s a colorful, balanced, and elegant meal — perfect for dinner parties or special occasions.
Prep & Cook Time
Prep time: 30 minutes
Marinating time: 20 minutes
Cook time: 35 minutes
Total time: 1 hour 25 minutes
Ingredients
For Stuffed Chicken
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
½ cup crumbled feta cheese
¼ cup sun-dried tomatoes, chopped
1 tbsp olive oil
1 tsp garlic powder
Salt and black pepper to taste
4 toothpicks
For Sun-Dried Tomato Cream Sauce
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ cup sun-dried tomatoes (in oil), chopped
½ cup low-fat cream or Greek yogurt (for lighter version)
½ cup chicken stock
1 tsp dried oregano
Salt and pepper to taste
For Lemon-Herb Couscous
1 cup couscous
1¼ cups vegetable or chicken broth
Zest of 1 lemon
2 tbsp lemon juice
2 tbsp chopped fresh parsley
1 tbsp olive oil
Salt and pepper to taste
For Arugula-Feta Salad
4 cups fresh arugula
1 cup cherry tomatoes, halved
¼ cup thinly sliced red onion
¼ cup crumbled feta
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Instructions
1. Prepare Stuffed Chicken
1. Preheat oven to 190°C (375°F).
2. Cut a pocket into each chicken breast horizontally, being careful not to cut all the way through.
3. In a bowl, mix spinach, feta, and sun-dried tomatoes.
4. Stuff each chicken breast with the mixture and secure with toothpicks.
5. Rub chicken with olive oil, garlic powder, salt, and pepper.
2. Cook Sun-Dried Tomato Cream Sauce
1. Heat olive oil in a skillet over medium heat.
2. Sauté onion and garlic until translucent.
3. Add chopped sun-dried tomatoes, oregano, salt, and pepper.
4. Stir in chicken stock and cream; simmer 5 minutes until slightly thickened.
5. Remove from heat and keep warm.
3. Cook Stuffed Chicken
1. Heat ovenproof skillet over medium-high heat.
2. Sear chicken 2-3 minutes per side until golden brown.
3. Transfer skillet to the oven and bake 15–20 minutes until chicken is cooked through (internal temp 74°C / 165°F).
4. Remove toothpicks before serving.
4. Prepare Lemon-Herb Couscous
1. Bring broth to a boil.
2. Remove from heat, stir in couscous, cover, and let sit 5 minutes.
3. Fluff with fork and mix in lemon zest, lemon juice, parsley, olive oil, salt, and pepper.
5. Make Arugula-Feta Salad
1. In a bowl, combine arugula, cherry tomatoes, red onion, and feta.
2. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Toss gently.
6. Assemble the Plate
1. Place a portion of couscous on each plate.
2. Add a stuffed chicken breast on top.
3. Spoon sun-dried tomato cream sauce over the chicken.
4. Serve arugula-feta salad on the side.
5. Optional: garnish with fresh parsley and extra sun-dried tomato pieces.
Tips
Use a meat thermometer to ensure perfectly cooked chicken.
Toast couscous lightly in olive oil before adding broth for extra flavor.
Make sauce ahead of time and reheat gently.
Serve with roasted Mediterranean vegetables like zucchini, bell peppers, or eggplant for a fuller meal.
Frequently Asked Questions FAQs
Q: Can I make this dish gluten-free?
A: Yes! Substitute couscous with quinoa or cauliflower rice.
Q: Can I use chicken thighs instead of breasts?
A: Yes, but adjust cooking time slightly; thighs take a bit longer to cook.
Q: How far in advance can I prepare?
A: You can prep chicken and sauce a few hours ahead, but bake just before serving for best taste.
Nutritional Information
Calories 520 kcal
Protein 42 g
Fat 28 g
Carbohydrates 30 g
Fiber 4 g
Sugars 6 g
Sodium 720 mg