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.
- 1½ 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