Artichoke & Olive Stuffed Chicken

Artichoke & Olive Stuffed Chicken


Chicken Breasts 2, boneless & skinless
Olive Oil 1 tbsp.
Gruyere or Mozzarella 1/2 cup, shredded
Artichoke Hearts 2, chopped
Kalamata Olives 6, sliced
Garlic 1 clove, minced
Salt & Pepper To taste
Bread Crumbs 1/2 cup
Parsley 1 tbsp., sliced

To prepare for this yummy artichoke & olive stuffed chicken, carefully cut a pocket (with a small opening) through one side of each breast. Don’t cut all the way through as it needs to hold in the filling!

Season both sides with salt and pepper.

In a medium bowl, combine cheese, artichoke, olives, garlic, bread crumbs. Mix well, taste, adjust seasoning if needed.

Preheat oven to 375F.

Stuff the chicken pockets with mixture. Try to keep the stuffing inside, as it spreads naturally as it heats in the oven.

Heat olive oil in a large enough cast iron / ovenproof skillet over medium heat.

Add stuffed chicken breasts, sear for 3 minutes on each side, until it starts to lightly brown.

Place the pan in the oven and bake for 20 minutes, until the chicken is cooked through or a thermometer reads 165 F.


A 4 oz uncooked chicken breast usually takes about 25-30 minutes in the oven to bake until it is cooked through. Any stuffed chicken recipe that’s not cooked on the stovetop for a bit at first should take about 25-35 minutes at 375˚F or until a thermometer reads 165˚F.


24 min



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