Artichoke and Mushroom Stuffed Chicken Breasts

featuring DHC White Wine Garlic Sauce

INGREDIENTS (serves 4)

  • 2 boneless chicken breasts (with skin) split into halves
  • 1 package DHC White Wine Garlic Sauce
  • 1 tablespoon butter
  • 2 tablespoons DHC Núñez de Prado EVOO Early Harvest
  • 1 cup button mushrooms, roughly chopped
  • 1 can (14 ounces) artichoke hearts, drained and roughly chopped
  • 2 teaspoons chopped parsley


Preheat oven to 350°. Loosen the center portion of the skin covering each chicken breast with your fingers to create a pocket for the filling. Set aside. Prepare one packet of DHC White Wine Garlic Sauce as directed; reserve.

In a skillet, heat olive oil and sauté mushrooms until they start to brown; reserve. In a bowl, combine mushrooms, artichoke hearts, parsley and 3 tablespoons of the prepared White Wine Garlic Sauce. Spoon 1/4 of filling into the center of each chicken breast; cover with skin and secure with a toothpick. Place breasts skin side up on an oiled or parchment-lined baking pan.

Bake 30-35 minutes or until a meat thermometer reads 165° when inserted into the thickest part of the breast. Let rest 5 minutes. Warm remaining sauce and serve over chicken breasts.


Browse all of our classic DHC recipes

  • For best results, choose chicken breasts of a similar size.
  • When buying mushrooms, select ones that are firm and white, with tightly closed caps.
  • Allowing meat to rest before cutting helps it to reabsorb flavorful juices.