Artichoke and Feta-Stuffed Chicken Breasts

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

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
8 servings


  • ½ cup marinated artichoke hearts, drained and chopped

  • cup crumbled feta

  • ¼ cup finely chopped red bell pepper

  • ¼ cup chopped green onion

  • 1 teaspoon dried oregano

  • 1 teaspoon ground black pepper

  • 4 bone-in chicken breasts, with skin

  • olive oil, or as needed

  • seasoned salt, or as needed


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

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

  3. 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.

  4. 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 (per serving)

351 Calories
16g Fat
2g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 351
% Daily Value *
Total Fat 16g 21%
Saturated Fat 5g 26%
Cholesterol 136mg 45%
Sodium 284mg 12%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 47g
Vitamin C 8mg 42%
Calcium 80mg 6%
Iron 2mg 11%
Potassium 401mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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