Artichoke Stuffed Chicken Breasts Recipe
🕒 Cook Time: 15 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 30 minutes
Description:
Indulge in the delightful flavors of our Artichoke Stuffed Chicken Breasts recipe! Succulent chicken breasts are filled with a savory blend of artichoke hearts, garlic, sun-dried tomatoes, and creamy goat cheese, then grilled to perfection. This dish is bursting with Mediterranean-inspired goodness and is perfect for a quick and easy weeknight dinner or a special occasion meal.
Recipe Category:
Chicken Breast
Keywords:
Chicken, Poultry, Meat, < 30 Mins, Easy
Nutritional Information (Per Serving):
- Calories: 562.5
- Fat Content: 34.3g
- Saturated Fat Content: 11.4g
- Cholesterol Content: 161.9mg
- Sodium Content: 578.3mg
- Carbohydrate Content: 8.4g
- Fiber Content: 3.3g
- Sugar Content: 2g
- Protein Content: 54.1g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Dried thyme | 1 tsp |
| Red pepper flakes | 1/4 tsp |
| Artichoke hearts | 1 can (14 oz) |
| Basil | 2 leaves, chopped |
| Garlic | 2 cloves, minced |
| Kosher salt | 1/4 tsp |
| Black pepper | 1/4 tsp |
| Sun-dried tomatoes | 3 pieces, chopped |
| Boneless chicken breasts | 4 |
| Goat cheese | 3 oz |
Instructions:
-
In a sauté pan, heat olive oil over medium-high heat. Add dried thyme and red pepper flakes, and cook for 1-2 minutes until fragrant.
-
Drain, rinse, and coarsely chop the artichoke hearts. Add them to the sauté pan along with minced garlic, kosher salt, and black pepper. Cook for an additional 3-4 minutes until the artichokes are tender.
-
Remove the pan from heat and stir in chopped sun-dried tomatoes, chopped basil leaves, and crumbled goat cheese. Mix until evenly combined, then allow the stuffing mixture to cool to room temperature.
-
Meanwhile, place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness.
-
Spread 1/4 of the cooled stuffing mixture evenly over each chicken breast. Carefully fold each breast in half to enclose the filling, securing with toothpicks if necessary.
-
Brush or spray the stuffed chicken breasts with olive oil, then season with additional kosher salt and black pepper to taste.
-
Preheat your grill to medium heat. Place the stuffed chicken breasts on the grill and cook for 6-8 minutes per side, or until the chicken is fully cooked through and the cheese is melted and bubbly.
-
Once cooked, remove the toothpicks from the chicken breasts and serve immediately, garnished with additional chopped basil if desired.
Serving Suggestions:
- Serve the Artichoke Stuffed Chicken Breasts with a side of roasted vegetables or a crisp green salad for a complete and satisfying meal.
- Pair with a glass of your favorite white wine or sparkling water with lemon for a refreshing beverage option.
Chef’s Tips:
- Be sure not to overstuff the chicken breasts to prevent the filling from spilling out during cooking.
- If grilling isn’t an option, you can also bake the stuffed chicken breasts in a preheated oven at 375°F (190°C) for 20-25 minutes, or until cooked through.
- To make ahead, prepare the stuffing mixture and pound the chicken breasts in advance. Store separately in the refrigerator until ready to assemble and cook.
- Experiment with different herbs and spices to customize the flavor of the stuffing to your liking. Rosemary, oregano, or parsley would all be delicious additions.
- Don’t forget to remove the toothpicks from the chicken breasts before serving to avoid any accidental injuries.
