Artichoke-Stuffed Chicken Breasts

Stuffed chicken breasts get a bad reputation for being fussy, but this version pulls together in 30 minutes flat. The trick is cutting a pocket horizontally with a sharp paring knife instead of butterflying the breast. The pocket method holds the filling securely without any toothpicks or twine work.

The filling is essentially a quick artichoke pesto: artichoke hearts, garlic, fresh parsley, egg yolk, cream, breadcrumbs, and a dash of nutmeg pulsed in a food processor. The egg yolk and cream bind everything into a soft, scoopable consistency that puffs up slightly during baking, even spilling a little out of the pocket for a rustic look.

A high-heat 425°F (220°C) bath for 12 to 15 minutes keeps the chicken juicy while finishing the filling. The chicken broth poured around the breasts steams the meat from below as it bakes, preventing the dreaded dry chicken breast problem. Serve with a simple arugula salad, roasted potatoes, or buttery orzo for a clean weeknight Mediterranean meal.

Chef Tips

• Use a very sharp paring knife to cut the pocket cleanly. Dull knives tear the meat and create uneven pockets.
• Pulse the food processor in short bursts. You want a chunky stuffing, not artichoke puree.
• Don’t overstuff. 2 to 3 tablespoons per breast as written. More and the filling falls out and burns on the pan.
• Test for doneness with a meat thermometer at the thickest part. 165°F (74°C) is safe.

Variations

• Add ¼ cup grated Parmesan to the stuffing for a richer, cheesier filling.
• Swap artichoke hearts for marinated sun-dried tomatoes for a brighter, tangier filling.
• Wrap each stuffed breast in a slice of prosciutto before baking for a savory wrapping that holds the pocket closed.