Amazing Artichoke feta stuffed chicken in 4 steps

If you are searching for a recipe that screams elegance but cooks up faster than you think, you’ve found it! Today we are diving headfirst into the most delicious Artichoke Feta Stuffed Chicken. I’m Anna, and I’m just a passionate food lover who believes that truly flavorful cooking shouldn’t mean spending all night in the kitchen. My goal is always to share simple, flavorful chicken recipes that make everyday cooking easier and way more joyful for you busy home cooks!

This Mediterranean bake is going to become your go-to. It’s bursting with salty feta, bright lemon, and savory artichoke hearts tucked right inside juicy chicken breasts. Trust me, once you master the stuffing technique, you’ll be able to whip this up on a Tuesday night without breaking a sweat. Let’s get these amazing chicken breasts ready for the oven!

Gathering Your Artichoke Feta Stuffed Chicken Ingredients

Okay, gathering your ingredients is half the battle won when making this fantastic Artichoke Feta Stuffed Chicken. Since the filling is small but packed with flavor, we need to make sure everything is prepped correctly before we start stuffing those chicken breasts. Don’t worry, the ingredient list looks long, but it’s mostly just measuring things out!

We are aiming for four perfect servings here, so everything is scaled for four nice, thick chicken breasts. Get your cutting board ready, because a little prep now means a perfect bake later.

Essential Components for Artichoke Feta Stuffed Chicken

• 4 boneless skinless chicken breasts (aim for about 6 ounces each and roughly 1 inch thick—this thickness is key for stuffing!)
• 1 tablespoon olive oil (for the outside rub)
• 1 teaspoon kosher salt
• 1 half teaspoon black pepper
• 1 half teaspoon dried oregano
• 1 cup canned artichoke hearts (drained really well and chopped)
• 1 half cup crumbled feta cheese
• 1 quarter cup finely chopped red onion
• 1 clove garlic minced
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for the filling)
• 1 quarter teaspoon black pepper (for the filling)

Ingredient Notes and Preparation Details

Listen, the success of this Mediterranean bake really hinges on draining those artichokes. If they are wet, your filling will be runny, and that’s just messy when you try to stuff the chicken. Pat them dry after you chop them!

Also, about the dill—fresh dill is amazing here; it brightens everything up. If you only have dried, just use 2 teaspoons instead of the 2 tablespoons of fresh. Finally, check your chicken thickness! If they are super thin, they might cook too fast and dry out before the filling is warm. If they are uneven, just pound the thickest parts slightly so you can get a nice pocket cut into them.

Quick Assembly: Preparing the Artichoke Feta Stuffed Chicken Filling

Now for the fun part—making that incredible, zesty filling for your Artichoke Feta Stuffed Chicken! This is so fast, you’ll barely have time to chop the onion before it’s ready to go. Grab a medium mixing bowl; we aren’t using any fancy mixer here, just a spoon or spatula.

First, make sure those artichoke hearts are chopped up nicely—we want them small enough to fit inside the chicken pocket without falling out everywhere. Toss those chopped artichokes in the bowl with the crumbled feta cheese. That salty cheese is the perfect partner for the tart artichoke, trust me.

Next, add your aromatics: the finely chopped red onion and that single clove of minced garlic. Garlic is non-negotiable in Mediterranean cooking, right? Then, stir in the fresh dill, the lemon juice, the extra tablespoon of olive oil for moisture, and that last tiny bit of black pepper for the filling. Mix everything gently until it’s just combined. You don’t want to mash the feta too much; we want distinct bits of cheese in every bite of your Artichoke Feta Stuffed Chicken!

Step-by-Step Instructions for Perfect Artichoke Feta Stuffed Chicken

This is where it all comes together! We are moving quickly now, but don’t rush the stuffing part—that’s the secret to keeping everything inside while it bakes up golden and juicy. You’ve got your filling ready, your oven is warming up, and now we just follow the flow.

Preheating and Preparing the Baking Dish

First things first, get that oven cranked up to 375°F. You want it nice and hot when the chicken goes in. While it’s heating, lightly oil your baking dish. I just use a little bit of olive oil rubbed around the bottom with a paper towel. This stops the chicken from sticking later, which is super important when you’re dealing with cheese!

Creating the Pocket and Stuffing the Artichoke Feta Stuffed Chicken

Take one of your chicken breasts. You need to carefully slice a deep pocket into the thickest side. Think of it like opening a wallet; you want a deep pocket for the filling, but you absolutely cannot cut all the way through to the other side! If you poke through, the feta will ooze out everywhere while baking, and nobody wants that mess.

Once you have your pocket, take your artichoke filling mixture and divide it evenly between the four breasts. Gently press the opening closed after you stuff it. Don’t overstuff them, or the seam will burst open under the heat!

Seasoning and Arranging the Artichoke Feta Stuffed Chicken

Now we focus on the outside flavor. In a small dish, mix your exterior seasonings: the teaspoon of kosher salt, half teaspoon of pepper, and that dried oregano. Rub the outside of each stuffed chicken breast with the remaining tablespoon of olive oil—this helps the seasonings stick and encourages a nice golden crust.

Sprinkle that dry rub evenly over all sides of your Artichoke Feta Stuffed Chicken. Arrange them seam side up in your prepared baking dish. Keeping the seam facing up helps hold the delicious filling securely inside while they bake.

Baking Time and Verifying Doneness for Artichoke Feta Stuffed Chicken

Time to bake! Pop the dish into the preheated oven, uncovered, for about 25 to 30 minutes. Since chicken breasts vary in thickness, you absolutely must rely on a meat thermometer for perfect results. We are looking for the thickest part of the Artichoke Feta Stuffed Chicken to hit 165°F. If you don’t hit that temperature, it’s not safe, so keep checking!

When it hits 165°F and the juices are running clear when pierced, pull them out. This is the hardest part: let the Artichoke Feta Stuffed Chicken rest for 5 minutes right there in the pan before serving. Resting lets those juices redistribute, making the chicken unbelievably tender. If you cut it too soon, all that moisture just runs out onto the plate!

Tips for Success with Your Artichoke Feta Stuffed Chicken

I’ve made this Artichoke Feta Stuffed Chicken recipe more times than I can count, and I’ve learned a few little tricks that stop common hiccups before they even start. The biggest issue people run into is a soggy filling, so let’s talk about draining. Seriously, drain those canned artichoke hearts like your life depends on it!

After you drain them, give them a good squeeze with a paper towel—squeeze out every last drop of that canning liquid. Extra moisture equals a runny filling, and we want that filling creamy, not soupy, inside our chicken.

Another thing that makes this Artichoke Feta Stuffed Chicken shine is keeping the chicken thickness consistent. If you have one breast that’s half an inch thick and another that’s two inches thick, the thin one will be dry before the thick one hits 165°F. If they aren’t uniform, just use a meat mallet and gently pound the thick spots down until they are closer to that 1-inch mark. This ensures all four pieces of Artichoke Feta Stuffed Chicken finish baking at the exact same time. Patience during prep means perfection on the plate!

Serving Suggestions for Mediterranean Chicken

This gorgeous stuffed chicken is rich enough to be the star of the show, but it loves having friends on the plate! Since we are going for that bright Mediterranean vibe, think light, fresh, and slightly zesty sides. You don’t want anything too heavy that fights with the feta and lemon.

My absolute favorite pairing is simple roasted vegetables. Toss some zucchini, bell peppers, and cherry tomatoes with a drizzle of olive oil, salt, and pepper, and roast them right alongside the chicken if you have space! The sweetness of the roasted tomatoes is heavenly with the salty filling.

If you need a grain, keep it light. Fluffy couscous mixed with a little fresh parsley or a simple lemon-herb rice pilaf works beautifully. They soak up any juices left in the baking dish, and they cook up super fast while your chicken is resting. Everything comes together in under an hour!

Storing and Reheating Your Artichoke Feta Stuffed Chicken

Leftovers from this amazing Artichoke Feta Stuffed Chicken are almost as good the next day, which is saying something! You need to store any uneaten portions safely. Make sure the chicken has cooled down a bit after resting, but don’t leave it sitting out at room temperature for more than two hours—we definitely don’t want to mess with that feta.

For reheating, the microwave can sometimes dry out chicken, so I prefer the oven or air fryer if I have time. Wrap the piece of Artichoke Feta Stuffed Chicken loosely in foil before placing it in a 350°F oven for about 10 to 15 minutes. This steams it slightly and keeps the inside moist. If you use the microwave, use short bursts and cover it with a damp paper towel to trap the steam!

Storage Table

Here is how long you can safely keep your delicious leftovers:

Storage Location	Maximum Duration
Refrigerator (Airtight Container)	3 to 4 days
Freezer (Wrapped tightly in plastic wrap then foil)	Up to 2 months

Frequently Asked Questions About Artichoke Feta Stuffed Chicken

I get so many questions about this recipe because everyone wants their Artichoke Feta Stuffed Chicken to come out perfectly juicy! Here are the top things folks ask me when they are getting ready to bake.

Q1. Can I use frozen artichoke hearts instead of canned?
You definitely can, but you have to thaw them completely and then squeeze every bit of water out. Frozen artichokes hold onto so much moisture, and if you don’t drain them perfectly, your filling will turn into soup. Canned, well-drained ones are just easier for this specific stuffed chicken breast recipe.

Q2. My chicken breasts aren’t very thick. How do I prevent them from drying out?
That’s a common issue! If your chicken is thin, cut your bake time way down, maybe starting to check for 165°F after just 20 minutes. Also, you can skip the step of rubbing oil on the outside and instead place a thin slice of tomato or lemon on top of the filling before you bake your Artichoke Feta Stuffed Chicken. That acts like a little moisture barrier!

Q3. Can I make the filling ahead of time?
Yes, absolutely! Making the filling ahead of time is a huge time saver. You can mix up all the artichoke feta filling ingredients and store it covered in the fridge for up to 24 hours. Just remember to let it sit on the counter for about 15 minutes before you stuff the chicken so it isn’t ice cold going into the raw meat.

Q4. What if I don’t have fresh dill?
No problem at all! As I mentioned, just swap it out for 2 teaspoons of dried dill. The fresh herb gives it a brighter pop, but dried dill still brings that lovely, earthy Mediterranean flavor to your baked chicken.

Understanding the Estimated Nutrition of Artichoke Feta Stuffed Chicken

I always tell people that while I cook from the heart, it’s good to have a general idea of what you’re eating! Please remember that these numbers are just estimates for one serving of this amazing Artichoke Feta Stuffed Chicken. Since we are using whole ingredients and the exact amount of cheese used can vary, treat this as a ballpark figure. It’s a low-carb, high-protein winner, though! You can find more inspiration for delicious recipes like this on our Pinterest page.

This data is based on the recipe yielding 4 servings, cooked as directed. If you add extra oil for searing or use different types of feta, the totals will shift a bit. But overall, this Mediterranean bake is a fantastic, flavorful way to get good protein in your diet!

Nutrient	Estimated Amount Per Serving
Calories	390
Protein	43 g
Fat	21 g
Carbohydrates	7 g

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