These stuffed chicken breasts are super simple and tasty. I love to serve them with a Greek salad.

Cheryl Barnes


Original recipe yields 8 servings
The ingredient list now reflects the servings specified


  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.

  • Combine artichoke hearts, feta, bell pepper, green onion, oregano, and pepper in a bowl.

  • Carefully loosen the skin on each chicken breast by running your fingers between the skin and the meat, creating a pocket. Stuff some of the artichoke mixture into each pocket. Place stuffed breasts in the prepared baking dish. Brush lightly with oil and sprinkle with seasoned salt.

  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

I like to make extra stuffing. I prefer to use 8 chicken thighs instead since it is easier to serve, everyone gets 1 thigh instead of having to cut the bone-in breasts.

Nutrition Facts

351 calories; 16.1 g total fat; 136 mg cholesterol; 284 mg sodium. 2.1 g carbohydrates; 46.9 g protein; Full Nutrition