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Portabella and Artichoke Stuffed Chicken

Portabella and Artichoke Stuffed Chicken

Katrina Miller

"Skinless, boneless chicken breasts are split and stuffed with mushrooms, ricotta, and feta cheeses and marinated artichokes and sprinkled with Italian seasonings and Parmesan! To add Italian flair, serve the chicken over pasta with your favorite sauce. Make sure the mushrooms are sliced thin, and don't rinse the artichoke hearts, just drain them. You can substitute goat cheese for the feta cheese."
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2 h 20 m servings 284 cals
Serving size has been adjusted!
Original recipe yields 40 servings


  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  1. Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
  3. Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
  4. Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes.
  5. Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.
  6. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.

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Read all reviews 2
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I never leave a comment usually! This was a good base for something I thought turned out awesome! Hammered out the chicken.. didn't make the oil because I forgot too. Made 2 chicken breasts. ...

I forgot the parmesan cheese so MY dish was really only 3 stars. I am giving it 4 stars because I imagine the cheese would have helped considerably! Also only had artichokes in water, but it cal...

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