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Artichoke Stuffed Chicken Breasts

Artichoke Stuffed Chicken Breasts


  • 6 (4 oz.) chicken breasts
  • 1/4 cup chicken broth Paprika

For the stuffing:

  • 1 Clove garlic
  • 1 1/2 cup frozen or canned artichoke hearts, rinsed and drained
  • 1 Egg yolk
  • 2 tbs. Heavy cream
  • 1 cup fresh bread crumbs
  • Dash nutmeg
  • 1/3 cup chopped fresh parsley divided


  1. Heat the oven to 425 degrees.
  2. Grease a baking pan.
  3. Salt and pepper the chicken breasts.
  4. With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half. Set aside while you make the stuffing.
  5. In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg and about 1/4 cup of parsley. Process to mix, but do not puree.
  6. Place 2 to 3 tablespoons of stuffing in each breast pocket. Do not close the pocket-the stuffing will puff up and out a bit.
  7. Place the stuffed breasts in the baking dish. Pour the chicken broth over the chicken.
  8. Sprinkle with paprika.
  9. Bake 12 to 15 minutes.
  10. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley.

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