Roasted Garlic & Artichoke Stuffed Chicken


Wanna fancy up some basic chicken breasts? I love how this recipe boasts flavor for days, but is still super healthy and budget friendly. In full disclosure, it does take a little extra effort to butterfly the breasts, then use skewers to seal the filling in tight before grilling. I hope that you find the recipe to be work the added care.

By the way, if you happen be following the Autoimmune Protocol (AIP) for health reasons, this recipe compliant. I did AIP for six weeks following a medical procedure that threw my hormones all out of whack and this recipe was a life-saver. This and my friend’s cookbook, The Paleo Healing Cookbook. AIP is difficult so recipes like these are gold.

How’d you like this recipe?

After you’ve had a chance to make this, I’d love to hear how it went. Too salty? Was the skewering a pain? Perhaps a delicious new addition to your meal prep? Let’s hear it!

Roasted Garlic & Artichoke Stuffed Chicken

Creamy dairy-free filling that's a fast Paleo favorite
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: Stuffed Chicken
Skill Level: Some Skill Helpful
Recipe Type: Grill & Smoker
Specialty Diet: Gluten Free, Keto-Friendly, Paleo
Servings: 4 Adults


  • 6 chicken breasts boneless and skinless
  • 1 head roasted garlic prepared
  • 2 cups marinated artichoke hearts
  • 1 tsp coarse-grain sea salt (1/2 tsp for fine grain salt)
  • 1 cup flat-leaf parsley loosely packed
  • ¼ cup olive oil extra virgin
  • Pinch of crushed red chili flakes
  • Additional salt and pepper, to taste


Artichoke Filling

  • If using bamboo skewers, start to soak them in warm water before preparing the filling.
  • To a food processor, add the roasted garlic cloves, artichoke hearts, salt, parsley, and crushed chili flakes and pulse to chop up a little bit.
  • Stream in the olive oil while pureeing the filling ingredients until smooth. Reserve for a later step.


  • Using a sharp chef knife, butterfly 6 chicken breasts.
  • Lightly season both sides of each breast with a sprinkle of salt and pepper.
  • Scoop equal amounts of the artichoke mixture and spread into the center of the butterflied breast. Secure with either a stainless steel skewers or the pre-soaked bamboo skewers.
  • Heat an indoor or outdoor grill to 400°F and cook the chicken for 5 to 7 minutes per side.


If you’d prefer to bake rather than grill, preheat the oven to 400°F. Arrange the stuffed breasts with plenty of room between them in a large baking dish; do be careful not to overcrowd. Cover with a sheet of parchment paper or aluminum foil and bake for 30 to 40 minutes or until the internal temperature reaches 165°F. 
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