Imagine cutting into a perfectly golden chicken breast and revealing a creamy, cheesy artichoke filling that oozes with flavor - this isn't just another dinner, this is a gourmet experience waiting to happen! Our Stuffed Chicken with Artichokes transforms an ordinary weeknight meal into a restaurant-worthy dish that will have your family and guests begging for seconds. With a perfect blend of Italian-inspired ingredients and simple cooking techniques, this recipe proves that impressive meals can be surprisingly easy to create.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup artichoke hearts, chopped
- 1/2 cup cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
- In a medium mixing bowl, combine chopped artichoke hearts, cream cheese, mozzarella, Parmesan cheese, minced garlic, dried oregano, 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 through the thickest part, being careful not to cut all the way through.
- Generously stuff each chicken breast with the artichoke cheese mixture, ensuring the filling is evenly distributed and packed firmly.
- Secure the chicken breasts with toothpicks or kitchen twine to prevent the filling from falling out during cooking.
- Season the outside of the chicken breasts with additional salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
- Transfer the seared chicken breasts to the prepared baking dish and place in the preheated oven.
- Bake for 20-25 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 parsley or additional grated Parmesan cheese.
Tips
- Temperature is Key: Always use a meat thermometer to ensure chicken reaches 165°F (74°C) for food safety.
- Prep Like a Pro: Create an even pocket in chicken breasts by using a sharp knife and cutting horizontally, being careful not to pierce through completely.
- Prevent Filling Leakage: Secure stuffed chicken with toothpicks or kitchen twine to keep that delicious artichoke mixture inside during cooking.
- Searing Secret: Brown the chicken in a hot skillet before baking to lock in flavors and create a beautiful golden exterior.
- Resting Matters: Let the chicken rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Cheese Tip: Use room temperature cream cheese for easier mixing and more even distribution of the filling.
- Customization Option: Feel free to add spinach or sun-dried tomatoes to the artichoke filling for extra flavor complexity.
Nutrition Facts
Calories: 434kcal
Carbohydrates: 6g
Protein: 42g
Fat: g
Saturated Fat: g
Cholesterol: 142mg
