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Cheesy Artichoke Stuffed Chicken Breasts
Cheesy Artichoke Stuffed Chicken Breasts – Sautéed chicken breasts stuffed with a cheesy and creamy artichoke filling. Takes less 15 minutes to cook!
Prep Time
25
minutes
mins
Cook Time
30
minutes
mins
Course:
Main
Cuisine:
American
Keyword:
chicken, pot pie, pasta
Servings:
4
servings
Calories:
657
kcal
Author:
Sara
Ingredients
4
boneless
skinless chicken breasts
2
tablespoons
Italian seasoning
1
teaspoon
paprika
1
teaspoon
salt
½
teaspoon
pepper
14
ounce
can artichoke hearts
drained and chopped
1
cup
parmesan cheese
2
cups
mozzarella cheese
shredded
1
cup
mayonnaise
1
tablespoon
minced garlic
Instructions
Cut a slit about ¾ of the way through each chicken breast.
Season both sides of the chicken breasts with Italian seasoning, paprika, salt and pepper.
To prepare filling, combine artichoke hearts, parmesan cheese, mozzarella cheese, mayonnaise and garlic in a medium mixing bowl.
Evenly distribute filling into the four chicken breasts.
Secure the chicken breasts shut with 2-3 toothpicks.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
Add chicken breasts to skillet and cook for 6-7 minutes, then flip.
Cover and cook the other side for an additional 6-7 minutes or until the chicken is cooked through.
Notes
Use toothpicks to keep your filling from coming out when cooking.
Don’t overlap the chicken while cooking or your chicken may not cook evenly.
Store leftovers in the fridge for three days.
Nutrition
Calories:
657
kcal
|
Carbohydrates:
5
g
|
Protein:
22
g
|
Fat:
61
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
26
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
0.1
g
|
Cholesterol:
85
mg
|
Sodium:
1690
mg
|
Potassium:
127
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
900
IU
|
Vitamin C:
0.1
mg
|
Calcium:
626
mg
|
Iron:
2
mg