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Artichoke and Almond-Stuffed Chicken Breasts

 simple stuffing of canned artichoke hearts, spinach, roasted almonds, and savory Parmesan upgrades the usual chicken breast and turns this staple into a divine dinner.

TOTAL TIME: 0:25                                                              PREP: 0:15

LEVEL: Easy                                                                    SERVES: 4

                        YIELD: 4 servings (cost per serving of $1.25)



  • 1 can artichoke hearts
  • ½ c. chopped baby spinach
  • 2 tbsp. chopped roasted almonds
  • 2 tbsp. grated Parmesan
  • 1 tsp. grated orange zest
  • ¾ tsp. Kosher salt
  • ¾ tsp. pepper
  • 4 boneless, skinless chicken breasts
  • 2 tbsp. olive oil



  1. In a small bowl, combine the artichokes, spinach, almonds, Parmesan, orange zest, and 1/4 teaspoon each salt and pepper.
  2. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each breast. Season the chicken with 1/2 teaspoon each salt and pepper.
  3. Heat the oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown and cooked through, 5 to 7 minutes per side.