I, Artichoke Chicken

Another week, another successful kitchen adventure!

Since I’ve already mastered the art of Crispy Cheddar Chicken, I decided to further my culinary skills by stuffing some chicken.  It wasn’t as hard as I thought it would be, although inserting toothpicks can be a little intimidating.  So fear not and prepare with ease.

Recipe was retrieved from Menu Musings via Pinterest



  • skinless boneless chicken breasts
  • spinach artichoke dip
  • salt, pepper, garlic powder, dried basil (to desired taste)
  • 1 can of medium artichoke hearts (packed in water), drained and quartered
  • 1 pint of cherry tomatoes, halved
  • 3 Tbsp olive oil
  • 2 Tbsp all purpose flour
  • 2 – 3 large cloves of garlic, minced
  • handful of grated Parmesan cheese
  • 2 cups grated mozzarella cheese
  • handful of fresh basil, cut into ribbons

Prep Time:

45 to 60 minutes

(there is a lot of prepping for this recipe so if you are a woman/man on the go, we suggest to either prep the night before or make sure to start cooking early)

Bake Time:

~60 minutes @ 400° (This can vary, the original recipe calls for cook time by thermometer temperature, but use your best judgement for doneness)

Step 1:

Create a pocket in the chicken breast, stuff with a spoonful of artichoke dip, and close with toothpicks (we went through a couple of toothpicks, so it can be a little tricky)


Step 2:

In a bowl, combine halved cherry tomatoes, quartered artichokes, minced garlic, dried basil, salt, pepper, olive oil, and flour. Mix it all together well.


Step 3:

Place all the stuffed chicken breasts into a sprayed/greased baking dish.  Season with salt, pepper, dried basil and garlic powder, according to your desired taste.

Step 4:

Pour artichoke and tomato mixture over top of  chicken.  Bake for about 45 minutes @ 400° or until internal temp is above 155°.


Step 5:

Take chicken out, spread Parmesan and Mozzarella on top and return to the oven for another 15 minutes or until chicken temp is above 170°.


Garnish with fresh basil and serve.  You can accompany this dish with a side of pasta. The remaining roasted veggies from the pan are also delicious.




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