For an even richer flavor, consider using sun-dried tomatoes in oil, drained and chopped, in the filling. If you don't have marinated artichoke hearts on hand, plain artichoke hearts can be used; just add a splash of balsamic vinegar and a pinch of red pepper flakes to the filling for extra flavor. To prevent the filling from leaking out during baking, ensure the toothpicks are inserted securely and consider searing the chicken breasts in a hot pan for a few minutes per side before baking to help seal the edges.
Portabella and Artichoke Stuffed Chicken
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PREP TIME45 mins
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COOK TIME30 mins
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TOTAL TIME2 hrs 20 mins
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SERVING40 People
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VIEWS12
Delicate chicken breasts, transformed into savory parcels, overflow with an earthy blend of portabella mushrooms, creamy ricotta, tangy feta, and marinated artichoke hearts. A symphony of Italian flavors awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol104 mg
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Fiber1 g
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Protein29 g
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Saturated Fat4 g
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Sodium294 mg
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Sugar1 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs 5 mins
In a small bowl or bottle, combine 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme. Pour in olive oil. Cover tightly and refrigerate to infuse for at least 1 hour. (Prep time: 5 minutes, Infusion time: 60 minutes+)
02
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking dishes large enough to hold the stuffed chicken breasts in a single layer. (Prep time: 5 minutes)
03
Step
15 mins
In a large bowl, mix ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme. (Prep time: 15 minutes)
04
Step
30 mins
Lay chicken breasts on a flat surface. Using a paring or boning knife, cut a pocket into each breast, slicing horizontally from one side to within 1/2-inch of the other. Fill each pocket with the mushroom and artichoke mixture, securing with toothpicks. Repeat with remaining chicken and filling. Place stuffed chicken in prepared baking dishes. (Prep time: 30 minutes)
05
Step
10 mins
Brush each chicken breast with about 1 teaspoon of the infused olive oil and sprinkle generously with Parmesan cheese. (Prep time: 10 minutes)
06
Step
35 mins
Bake in the preheated oven until the chicken is cooked through and the juices run clear, approximately 30 minutes. An instant-read thermometer should register 165 degrees F (74 degrees C) when inserted into the center. Let cool slightly before serving. (Bake time: 30 minutes, Cooling time: 5 minutes)
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Fanny Johnston
Jun 26, 2025This recipe was a hit! The filling was so flavorful, and the chicken stayed incredibly moist.
Maggie Schamberger
Jun 20, 2025Make sure you don't overfill the chicken breasts, or the filling will spill out during baking! I learned that the hard way.
Kelli Hoeger
Jun 16, 2025The infused olive oil is a game-changer! It adds so much depth of flavor to the chicken.
Diego Graham
Jun 11, 2025I substituted goat cheese for the feta, and it was delicious! I also added a bit of spinach to the filling for some extra greens.