Imagine cutting into a perfectly golden chicken breast and revealing a creamy, tangy artichoke filling that oozes with flavor. This isn't just another chicken recipe – it's a culinary adventure that transforms an ordinary weeknight dinner into a restaurant-worthy experience. With a perfect blend of rich cream cheese, savory Parmesan, and tender artichoke hearts, this dish promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup artichoke hearts, chopped
- 1/2 cup cream cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or cooking spray.
- In a medium mixing bowl, combine chopped artichoke hearts, cream cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Using a sharp knife, carefully create a pocket in each chicken breast by cutting horizontally into the thickest part of the meat, being careful not to cut all the way through.
- Generously stuff each chicken breast pocket with the artichoke and cheese mixture, ensuring it is evenly distributed and packed firmly.
- Secure the chicken breast openings with toothpicks or kitchen twine to prevent the stuffing from falling out during cooking.
- Brush the exterior of each stuffed chicken breast with olive oil and season the outside with additional salt and pepper.
- Place the stuffed chicken breasts in the prepared baking dish, ensuring they are not touching each other.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes before removing toothpicks or twine.
- Serve hot, optionally garnished with fresh herbs like parsley or basil, and accompanied by a side salad or roasted vegetables.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your chicken reaches 165°F (74°C) for safe and juicy results.
- Pocket Technique: When creating the chicken breast pocket, use a sharp knife and cut slowly to avoid tearing the meat. A clean, even pocket ensures maximum stuffing potential.
- Prevent Leakage: Secure the stuffed chicken with toothpicks or kitchen twine to keep that delicious filling inside during cooking.
- Cheese Matters: Use room temperature cream cheese for easier mixing and a smoother stuffing consistency.
- Flavor Boost: For extra depth, consider adding fresh herbs like thyme or rosemary to your artichoke mixture.
- Resting Period: Always let the chicken rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Make Ahead: You can prepare the stuffed chicken breasts earlier in the day and refrigerate, then bake when ready to serve – perfect for meal prep or entertaining!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 4g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 120mg
