Go Back
+ servings
Creamy olive artichoke stuffed chicken

Creamy Olive Artichoke Stuffed Chicken

Chicken breast stuffed with artichoke hearts, loads of cheese and kalamata olives. This Keto-friendly recipe is then baked to perfection.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings 4
Calories 407kcal
Author Rena


  • lb Boneless and Skinless Chicken Breasts
  • 1 Tbsp Olive Oil
  • 4 oz Cream Cheese
  • 6 oz Canned Artichoke Hearts in brine drained and chopped
  • ¼ Cup Sliced Kalamata Olives
  • ¼ Cup Shredded Mozzarella Cheese
  • 2 Garlic Cloves minced
  • 1 Tbsp Italian Seasoning
  • Salt and pepper, to taste


  • Preheat the oven to 375F.
  • Prepare the chicken by carefully cutting a pocket through the sides of each breast. Don't cut all the way through as it needs to hold in the filling. Season with salt and pepper.
  • In a medium bowl, combine cream cheese with artichokes, olives, mozzarella, garlic, and Italian seasoning. Mix well, then taste and adjust seasoning if needed.
  • Stuff the chicken pockets with the artichoke-olive mixture. You may need to seal the breasts with toothpicks to keep the stuffing inside.
  • Heat olive oil in a large ovenproof skillet over medium heat. Add the chicken and sear for about 2-3 minutes on each side, until it starts to brown.
  • Place the skillet in the oven and continue to cook until chicken is cooked through and no longer pink on the inside. About 20 minutes. Enjoy!


Calories: 407kcal | Carbohydrates: 5g | Protein: 40g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 146mg | Sodium: 626mg | Potassium: 684mg | Fiber: 2g | Sugar: 2g | Vitamin A: 959IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 2mg