Sun-Dried Tomato & Artichoke Stuffed Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts stuffed with a savory sun-dried tomato and artichoke mixture, baked until golden and bubbly. This italian-inspired chicken ready in about 45 minutes pairs minced garlic, chopped fresh basil, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.0 (10 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a bowl, combine sun-dried tomatoes, artichoke hearts, minced garlic, basil, 1/4 cup mozzarella, 1/2 tsp oregano, salt, and pepper.
  2. Step 2: Place each butterflied chicken breast flat, spread 3 tbsp of filling evenly over the top, then roll tightly and secure with toothpicks.
  3. Step 3: Heat 2 tbsp olive oil in an oven-safe skillet over medium heat. Add rolled chicken, seam-side down, and sear for 2 minutes per side until golden.
  4. Step 4: Transfer skillet to oven and bake for 20-25 minutes until chicken reaches 165°F internally and filling is bubbling. Let rest 5 minutes before serving.

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Frequently asked questions

How long does Sun-Dried Tomato & Artichoke Stuffed Chicken take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato & Artichoke Stuffed Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic from drying out.

Can I substitute ingredients in Sun-Dried Tomato & Artichoke Stuffed Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato & Artichoke Stuffed Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sun-Dried Tomato & Artichoke Stuffed Chicken?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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