Parmesan Artichoke Stuffed Chicken Breasts
Elevate your dinner game with these indulgent Parmesan Artichoke Stuffed Chicken Breasts, a gourmet yet easy-to-make dish that’s perfect for weeknights or special occasions. Juicy chicken is filled with a luxurious mixture of tender artichoke hearts, creamy cheese, and bold Parmesan, accented by garlic and fresh parsley for an irresistible flavor combination. Seasoned and seared to golden perfection, then oven-baked for a tender, melt-in-your-mouth finish, this recipe is a true crowd-pleaser. Ready in just 50 minutes, it's ideal for busy cooks seeking elegance without the fuss. Serve with roasted vegetables, a crisp green salad, or garlic mashed potatoes for a complete and satisfying meal. Keywords: stuffed chicken breasts, Parmesan artichoke chicken, easy dinner recipes, baked chicken.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Canned artichoke hearts (drained and chopped)
- 4 ounces Cream cheese (softened)
- 1 cup Grated Parmesan cheese
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into each chicken breast by slicing horizontally without cutting all the way through.
In a medium bowl, combine the chopped artichoke hearts, cream cheese, Parmesan cheese, minced garlic, and chopped parsley. Mix well until the filling is smooth and evenly combined.
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Carefully stuff each chicken breast with the prepared artichoke-Parmesan mixture, ensuring the filling is evenly distributed. Secure the openings with toothpicks, if necessary, to prevent the filling from spilling out.
Heat olive oil in a large, oven-safe skillet over medium-high heat.
Add the stuffed chicken breasts to the skillet and sear for 3-4 minutes per side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving. Remember to remove any toothpicks.
Serve hot, garnished with additional chopped parsley, if desired, and pair with your favorite side dishes.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 2.4 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1068 mg | 82% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2247 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
