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This Cheesy Artichoke Stuffed Chicken Breast is a yummy and filling dish! Tender chicken is packed with creamy artichokes and gooey cheese, making it hard to resist.
Seriously, who can say no to cheese? I love serving this with a side of veggies or a salad. It makes a great dinner that feels gourmet but is super easy to make!
With just a bit of prep, you can have this tasty meal ready without any fuss. It’s perfect for impressing guests or just treating yourself on a cozy night in!
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Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for stuffing. If you’re looking for a leaner option, you can use turkey breast instead!
Artichoke Hearts: Canned or frozen artichoke hearts are great options. If unavailable, you can use spinach or cooked mushrooms for a different flavor.
Cream Cheese: This gives a creamy texture. For a lighter option, you might try Neufchâtel cheese or even Greek yogurt, though the flavor will vary slightly.
Parmesan Cheese: Freshly grated is best for flavor, but pre-grated works too. You can swap it out for Pecorino Romano if desired for a stronger taste.
Mozzarella Cheese: Shredded mozzarella creates a gooey texture. Low-fat mozzarella or a dairy-free cheese blend are good substitutions if you’re watching calories or are dairy intolerant.
How Do I Properly Stuff Chicken Breasts?
Stuffing chicken breasts can be tricky, but with the right technique, it’s easy! Carefully cut the pockets and fill them without overstuffing, as it can cause the filling to leak out during cooking.
- Use a sharp knife to create a pocket in each breast, being careful not to cut all the way through. Aim for the thickest part of the breast.
- Ensure your filling is well mixed but not overly wet to prevent leaks. Press it in gently.
- If needed, secure the openings with toothpicks; just remember to remove them before serving!
Cheesy Artichoke Stuffed Chicken Breast
What You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup cooked artichoke hearts, chopped
- 1 cup cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1 teaspoon olive oil
- Optional: Additional parsley for garnish
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and 30 minutes to cook. So, in just about 45 minutes, you’ll have a cheesy, artichoke-filled delight ready to serve! It’s perfect for a weeknight dinner or a cozy gathering.
Instructions:
First things first, let’s get that oven preheating to 375°F (190°C). This is an important step, so your chicken gets the perfect finish!
While that’s heating up, grab a mixing bowl and combine the chopped artichoke hearts, softened cream cheese, half of the grated Parmesan, shredded mozzarella, minced garlic, chopped parsley, lemon juice, and a sprinkle of salt and pepper. Mix everything together until it’s nice and creamy. This will be the ooey-gooey stuffing that makes this dish so special!
Next, we’ll prepare our chicken. Carefully cut a pocket in each chicken breast—don’t cut all the way through, just enough to create space for stuffing! Now it’s time to fill those pockets with your delicious artichoke and cheese mixture. If the openings are a bit unruly, feel free to seal them with toothpicks—they’ll be hidden in the baking process anyway!
Now, heat that olive oil in a large oven-safe skillet over medium-high heat. Season the stuffed chicken breasts with a pinch of salt and pepper on both sides. Once the pan is warm, gently place the chicken in it and sear them for about 4-5 minutes per side, until they turn a beautiful golden brown. This step adds a lovely crust that you’ll absolutely love!
After your chicken is seared to perfection, sprinkle the remaining Parmesan over the top of each breast. That little extra touch of cheese makes everything better, right?
Now it’s time to send those beauties into the oven! Carefully transfer the skillet to your preheated oven and bake for 20-25 minutes. They should be cooked through—just make sure the internal temperature reaches 165°F (75°C) to ensure they’re safe and delicious.
Once they’re done, remove the skillet from the oven and let the chicken rest for a few minutes. This helps lock in all those flavors. If you like, sprinkle some additional chopped parsley on top for a fresh touch. Now, slice and serve warm, and get ready to enjoy the cheesy, artichoke-stuffed goodness!
Can I Use Fresh Artichokes Instead of Canned?
Absolutely! If you have fresh artichokes, you can cook them until tender, cool, and chop them up to incorporate into the stuffing. Just note that fresh artichokes will take longer to prepare than canned or frozen artichokes.
What if I Don’t Have Cream Cheese?
No problem! You can substitute cream cheese with ricotta cheese or a soft goat cheese for a different flavor profile. Just ensure that whatever cheese you use is soft enough to mix easily with the other ingredients.
How Can I Store Leftovers?
Store any leftover stuffed chicken in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through, to maintain the texture.
Can I Freeze the Stuffed Chicken?
Yes, you can freeze the stuffed chicken before cooking! Just wrap each breast tightly in plastic wrap or foil and place them in a freezer-safe bag. When you’re ready to cook, thaw them overnight in the fridge and then bake as per the recipe.
