Chicken breasts filled with a creamy olive and artichoke mixture, then baked until golden. This simple, low-carb dinner is family-friendly and perfect for a keto menu.
When weeknights get busy, chicken is a go-to for many households. This artichoke-stuffed chicken is an easy crowd-pleaser and a smart way to add vegetables into a meal kids and adults will enjoy. The filling is rich and cheesy with tangy artichokes and salty kalamata olives, making it an excellent low-carb option.
How to make Artichoke Stuffed Chicken Breast
Preparing this stuffed chicken is straightforward. Follow these main steps:
- Make the filling: In a bowl combine cream cheese, chopped artichoke hearts, sliced kalamata olives, shredded mozzarella, minced garlic, and Italian seasoning. Stir well and season to taste.
- Create pockets in the chicken breasts (see the section below on how to cut chicken breast for stuffing).
- Spoon the creamy artichoke mixture into each pocket. If needed, secure the openings with toothpicks.
- Sear the stuffed breasts for 2–3 minutes per side in a hot, ovenproof skillet with olive oil to develop some color.
- Transfer the skillet to a preheated oven and bake 15–20 minutes (or until a thermometer reads 165°F) until the chicken is cooked through.
Below are answers to common questions about cooking and storing stuffed chicken.
How long to cook stuffed chicken breast
A 4 oz chicken breast typically needs about 25–30 minutes in the oven to cook through. For stuffed breasts, bake at 375°F for 25–35 minutes if you skip searing. If you sear them for a few minutes first, the oven time is usually closer to 20 minutes. Always check that the internal temperature reaches 165°F (74°C) to ensure doneness.
Can I freeze cooked stuffed chicken breast?
Yes — stuffed chicken can be frozen either cooked or raw. Follow these tips:
- Cooked: Cool completely, place in an airtight container, and freeze. Thaw in the fridge before reheating in the oven or microwave.
- Uncooked: Wrap each stuffed breast individually in plastic wrap, place them in an airtight container or freezer bag, and freeze. This prevents freezer burn and lets you thaw only what you need. Uncooked stuffed breasts keep well for up to 4 months.
How to cut chicken breast for stuffing
- Place the chicken breast flat on a cutting board.
- Lay your non-cutting hand flat on top to steady it.
- With a sharp knife, slice into the thickest part, starting in the middle.
- Cut about three-quarters of the way through the breast to form a pocket.
- Do not slice all the way through — the pocket must hold the filling.
I hope you enjoy this Artichoke Stuffed Chicken recipe. If you like it, you might also enjoy other low-carb stuffed chicken variations such as cheesy or asparagus-stuffed breasts. They’re all simple, keto-friendly, and family-approved.
More easy dinner ideas to try:
- Sun-dried Tomato Stuffed Salmon
- Easy Stuffed Bell Peppers
- Creamy Chicken Potato Bake
- Mexican Grilled Chicken Bowl
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Creamy Olive Artichoke Stuffed Chicken
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Ingredients
- 1½ lb Boneless and Skinless Chicken Breasts
- 1 Tbsp Olive Oil
- 4 oz Cream Cheese
- 6 oz Canned Artichoke Hearts in brine, drained and chopped
- ¼ Cup Sliced Kalamata Olives
- ¼ Cup Shredded Mozzarella Cheese
- 2 Garlic Cloves, minced
- 1 Tbsp Italian Seasoning
- Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Prepare the chicken by cutting a pocket into the side of each breast without cutting all the way through. Season with salt and pepper.
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In a medium bowl, combine cream cheese, chopped artichokes, sliced olives, mozzarella, minced garlic, and Italian seasoning. Adjust seasoning as needed.
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Stuff each chicken pocket with the filling and secure with toothpicks if necessary.
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Heat olive oil in an ovenproof skillet over medium heat. Sear the chicken about 2–3 minutes per side until lightly browned.
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Transfer the skillet to the oven and bake until the chicken is cooked through and no longer pink inside, about 20 minutes. Serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
