Artichoke-Stuffed Chicken Thighs - 2 Guiding Stars
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These easy chicken thighs are stuffed with flavor. Though canned artichoke hearts and sun-dried tomatoes can be tempting for convenience, they can also have a lot of added sodium. Look for frozen artichokes and get your sun-dried tomatoes dry-packed, not in oil.


  • 1 cup brown rice
  • ⅓ cup low-fat cream cheese, softened
  • 1 cup spinach, chopped
  • ¼ cup frozen artichoke hearts, chopped
  • ¼ cup sun-dried tomatoes, chopped
  • 1 cup chopped fresh basil
  • 1 lb. skinless, boneless chicken thighs
  • 2 Tbsp. olive oil
  • ½ cup low-sodium chicken broth


  1. Preheat oven to 350°F.
  2. Cook rice according to package directions.
  3. While rice cooks, stir together the cream cheese, spinach, artichoke hearts, sun-dried tomatoes, and basil.
  4. Flatten the chicken thighs to an even thickness and divide the mixture evenly between them. Roll them up gently.
  5. In a large, oven-safe skillet, heat the olive oil over medium-high. Place the chicken rolls in the pan and sear on all sides until brown (4-5 minutes).
  6. Add the chicken broth to the skillet and cover. Bake in the oven until the internal temperature of the chicken reaches 165°F (20-25 minutes). Remove from the oven and let rest for 5 minutes.
  7. Serve hot over cooked rice.
Nutritional analysis per serving: Calories 430; Total Fat 16g (21% Daily Value); Saturated Fat 4.5g (23% DV); Trans Fat 0g; Cholesterol 117mg (38% DV); Sodium 205mg (9% DV); Total Carbohydrate 42g (15% DV); Dietary Fiber 3g (11% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 29g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 15% DV; Manganese 90% DV; Niacin 90% DV; Vitamin K 80% DV.
Recipe by Guiding Stars at
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796