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Mediterranean Stuffed Chicken Breast on the Big Green Egg | Backyard Smoke Show
This Mediterranean Stuffed Chicken Breast on the Big Green Egg is fresh, flavorful, and surprisingly simple to make. Juicy chicken breasts are filled with spinach, sun-dried tomatoes, garlic, cream cheese, Parmesan, and mozzarella, then seasoned with Spiceology Greek Freak and roasted on the Big Green Egg until tender.
It’s the kind of recipe that feels elevated without being complicated. The filling is rich and savory, the seasoning adds bright Mediterranean flavor, and the Big Green Egg brings steady heat with a subtle live-fire finish.
Whether you’re cooking a weeknight dinner or looking for something impressive to serve guests, this stuffed chicken recipe delivers.
Ingredients
For the Stuffing
- 2 cups fresh baby spinach, chopped
- 1/4 cup chopped sun-dried tomatoes, oil-drained
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- Optional: 1/4 cup feta cheese for extra Mediterranean flavor
For the Chicken and Seasoning
- 2 chicken breasts
- Olive oil
- Spiceology Greek Freak seasoning
EGGcessories
- 14-inch cast iron skillet
- convEGGtor
- Predictive thermometer, optional
- Toothpicks, preferably soaked
Step-by-Step Instructions
1. Set Up the Big Green Egg
Set your Big Green Egg for indirect cooking with the convEGGtor in place. Bring the temperature to 400°F and allow it to stabilize.
2. Make the Stuffing
In a mixing bowl, combine the chopped spinach, sun-dried tomatoes, garlic, oregano, Parmesan, mozzarella, and cream cheese. Mix until everything is well combined.
If you want a stronger Mediterranean flavor, add feta cheese to the mixture.
3. Cut the Chicken Pockets
Place each chicken breast on a cutting board. Using a sharp paring knife, carefully cut a horizontal slit into the thickest part of each breast to create a pocket.
Be careful not to cut all the way through the chicken.
4. Stuff the Chicken
Spoon the spinach and cheese filling into each chicken breast. Fill generously, but avoid overstuffing to the point that the chicken cannot close.
Use soaked wooden toothpicks to secure the opening and help keep the filling inside during cooking.
5. Season the Outside
Lightly coat the outside of each chicken breast with olive oil. Season generously with Spiceology Greek Freak seasoning, making sure to coat all sides.
6. Cook on the Big Green Egg
Place the stuffed chicken breasts into a cast iron skillet. Set the skillet on the cooking grid and close the dome.
Cook for 30 to 40 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part of the breast.
7. Rest and Serve
Remove the skillet from the Egg and let the chicken rest for 5 minutes. Remove the toothpicks before slicing.
Serve warm with grilled vegetables, rice, couscous, or a fresh Greek salad.
Expert Tips
- Use evenly sized chicken breasts so they cook at the same rate.
- Do not cut all the way through the chicken when making the pocket.
- Soak wooden toothpicks before using so they hold up better during cooking.
- Use a thermometer to avoid overcooking the chicken.
- Let the chicken rest before slicing so the juices stay in the meat.
- For extra flavor, add feta, chopped olives, or roasted red peppers to the stuffing.
Final Thoughts
Mediterranean Stuffed Chicken Breast on the Big Green Egg is a flavorful way to turn simple chicken into something special. The creamy spinach and sun-dried tomato filling adds richness, while the Greek seasoning and live-fire cooking give the dish bright, savory depth.
It’s fresh, filling, and easy enough for a weeknight while still impressive enough for company. Fire up the Egg, grab your skillet, and enjoy a backyard meal with Mediterranean flair.
