Juicy Stuffed Chicken with Sun-Dried Tomatoes and Artichokes filling is the perfect entree to pair with pasta, potatoes or rice. It is so easy to put together but looks like you spent hours in the kitchen.
Ingredients:
- 4 boneless skinless chicken breasts
- 1/2 cup whipped cream cheese
- 1/4 cup jarred sun-dried tomatoes in oil chopped
- 1/4 cup artichoke quarters chopped
- 1 1/2 teaspoons Italian seasoning
- Salt & black pepper to taste
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C) and spray a baking dish with non-stick cooking spray.
Prepare the Filling:
In a bowl, mix together the chopped sun-dried tomatoes, chopped artichokes, and whipped cream cheese. Season with salt to taste.
Prepare the Chicken:
Lay each chicken breast flat on a cutting board and cut a slit into each one about 3/4 of the way through, creating a pocket. Brush both sides of each chicken breast with a small amount of oil from the sun-dried tomato jar, then season with salt and black pepper.
Sear the Chicken:
Heat a large skillet over medium-high heat. Sear each chicken breast for 2-3 minutes on each side until golden brown, then transfer to the prepared baking dish.
Stuff the Chicken:
Divide the filling evenly among the chicken breasts, stuffing it into the slits. Sprinkle Italian seasoning over the top of each breast.
Bake:
Bake for 20-22 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Serve immediately!
If you like this recipe for Stuffed Chicken with Sun-Dried Tomatoes and Artichokes try some of our other recipes like the ones listed just below:
More Recipe Suggestions:
Spinach Garlic Meatballs Stuffed with Mozzarella
Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes
Lemon Butter Spinach and Artichoke Chicken
Crispy Parmesan Artichoke Hearts
Tuscan Chicken, Gnocchi, Spinach, Artichokes, Sun-dried Tomatoes
Stuffed Chicken with Sun-Dried Tomatoes and Artichokes
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup whipped cream cheese
- 1/4 cup jarred sun-dried tomatoes in oil chopped
- 1/4 cup artichoke quarters chopped
- 1 1/2 teaspoons Italian seasoning
- Salt & black pepper to taste
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C) and spray a baking dish with non-stick cooking spray.
Prepare the Filling:
- In a bowl, mix together the chopped sun-dried tomatoes, chopped artichokes, and whipped cream cheese. Season with salt to taste.
Prepare the Chicken:
- Lay each chicken breast flat on a cutting board and cut a slit into each one about 3/4 of the way through, creating a pocket. Brush both sides of each chicken breast with a small amount of oil from the sun-dried tomato jar, then season with salt and black pepper.
Sear the Chicken:
- Heat a large skillet over medium-high heat. Sear each chicken breast for 2-3 minutes on each side until golden brown, then transfer to the prepared baking dish.
Stuff the Chicken:
- Divide the filling evenly among the chicken breasts, stuffing it into the slits. Sprinkle Italian seasoning over the top of each breast.
Bake:
- Bake for 20-22 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Serve immediately!
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