Olive and Feta Stuffed Chicken Breast with Sumac

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken breasts filled with briny olives and tangy feta, finished with a sprinkle of sumac. This Israeli-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, kalamata olives, feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Israeli cuisine 310 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (boneless, skinless) chicken breasts
1/2 cup (pitted, chopped) kalamata olives
1/2 cup (crumbled) feta cheese
2 tbsp olive oil
1 tsp sumac
1/2 tsp garlic powder

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Cut a horizontal pocket into each chicken breast without cutting all the way through. Season the inside with garlic powder.
Step 2: Mix chopped kalamata olives, crumbled feta, and 1 tbsp olive oil in a bowl, then spoon evenly into the chicken pockets.
Step 3: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add chicken breasts, seam-side down, and cook for 4 minutes until golden.
Step 4: Flip chicken, cover the skillet, and cook for 12-15 minutes on low heat until internal temperature reaches 165°F. Sprinkle with sumac and let rest 5 minutes before slicing.