There's nothing "basic" about chicken when you prep it like this! These Watercress and Artichoke Stuffed Chicken Breasts are juicy, flavorful, and creamy on the inside, with a light, peppery kick from the watercress that takes every bite to the next level.
This recipe is one of my favorite ways to level up plain chicken breasts without adding a ton of calories or carbs. It's low-carb, keto-friendly, and perfect for anyone who wants to meal prep something that feels a little indulgent but is still completely balanced.
When you slice into one of these at lunch, you'll thank yourself. The creamy filling melts right into the chicken while the artichokes and watercress add texture, freshness, and serious nutrition.
If you're looking for more high-protein meal prep ideas, check out our High Protein Recipes for more delicious inspiration.
Why You'll Love This Recipe
🌿 Nutrient-dense greens: Watercress is one of the most nutrient-packed vegetables on the planet - just one cup gives you 24% of your daily vitamin C and 21% of your vitamin A needs.
🐔 Juicy + satisfying: The cream cheese and artichoke filling keeps every bite tender and flavorful.
🥦 Balanced meal prep: Served with sautéed broccoli for extra fiber and micronutrients.
🔥 Meal-prep ready: Stays fresh for 4-5 days in the fridge and reheats perfectly.
Summarize this Recipe and Get Macros
Ingredients:
- 4 boneless skinless chicken breasts
- 2 tablespoon olive oil, divided
- ¼ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon sea salt
- 2 cups fresh watercress
- ⅓ cup chopped artichoke hearts, drained (in water, not oil)
- ½ cup cream cheese at room temperature
- 1 teaspoon dried thyme
For Serving
- 4 cups broccoli florets
- 1 tablespoon olive oil
- Sea salt and pepper to taste
Instructions
- Preheat oven to 400ºF. Using a sharp knife, slice through the side of the chicken breasts leaving 1 inch on each side to create a pocket. Rub chicken breasts with 1 tablespoon olive oil and season with garlic powder, paprika, and sea salt on all sides. Set aside.
- Heat 1 tablespoon of olive oil over medium heat in a medium pan. Add watercress and sauté for 2-3 minutes, until it has just begun to wilt. Add watercress to a medium mixing bowl. Add cream cheese, artichoke hearts, and thyme. Mix well.
- Stuff each chicken breast with cream cheese mixture. Place on a parchment paper-lined baking sheet and bake for 35 minutes.
- Cool for 5 minutes. Place 1 chicken breast in large compartments of 4 MPOF teal containers.
- Heat olive oil over medium heat in a medium pan. Add broccoli florets and cook for 6-7 minutes, covered.
- Divide broccoli between 4 smaller compartments and season with salt and pepper.
How to Store and Reheat
To store:
Place one stuffed chicken breast and 1 cup of broccoli into each meal prep container. Store in the fridge for up to 4 days.
To reheat:
Microwave for 1-2 minutes or reheat in the oven at 350ºF for 10-12 minutes, until warmed through.
How to Freeze
You can freeze the stuffed chicken breasts (before or after baking) for up to 3 months.
- If freezing raw: Assemble and freeze before baking, then bake directly from frozen at 400ºF for 45-50 minutes.
- If freezing cooked: Let the chicken cool, wrap tightly, and reheat as needed.
Nutrition (Per Serving - 4 Servings Total)
Calories: 332
Protein: 37g
Carbs: 5g
Fat: 24g
Fiber: 1g
Helpful Tips for Perfect Stuffed Chicken
✅ Use room-temperature cream cheese - it spreads more easily and blends better with the veggies.
✅ Don't overstuff the chicken. You want the filling sealed inside so it stays creamy while baking.
✅ Swap watercress for spinach, kale, or arugula if you can't find it - they'll all work beautifully.
✅ Want to go dairy-free? Try a vegan cream cheese alternative and it'll still be delicious.
FAQs
Yes, but reduce the baking time by 5-7 minutes since thighs cook faster.
It pairs great with cauliflower mash, roasted asparagus, or even a side of quinoa for extra fiber.
Absolutely! Prepare the watercress-artichoke mixture up to 2 days ahead and refrigerate until ready to stuff.
Final Thoughts
This Watercress and Artichoke Stuffed Chicken Breast recipe is everything you want in a meal prep: simple, high-protein, flavorful, and a little indulgent. It's proof that eating healthy doesn't mean eating boring.
If you love this recipe, check out the Workweek Lunch Meal Planner to discover more meal prep recipes that make healthy eating easier and more enjoyable all week long.
For more meal prep-friendly dinners, visit our Dinner Recipe Collection.
Ingredients
- 4 boneless skinless chicken breasts ~ 1 pound of chicken
- 2 tablespoon olive oil divided
- ¼ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon sea salt
- 2 cups fresh watercress
- ⅓ cup chopped artichoke hearts drained
- ½ cup cream cheese at room temperature
- 1 teaspoon dried thyme
For Serving
- 4 cups broccoli florets
- 1 tablespoon olive oil
- Sea salt and pepper to taste
Instructions
- Preheat oven to 400ºF. Using a sharp knife, slice through the side of the chicken breasts leaving 1 inch on each side to create a pocket. Rub chicken breasts with 1 tablespoon olive oil and season with garlic powder, paprika, and sea salt on all sides. Set aside.
- Heat 1 tablespoon of olive oil over medium heat in a medium pan. Add watercress and sauté for 2-3 minutes, until it has just begun to wilt. Add watercress to a medium mixing bowl. Add cream cheese, artichoke hearts, and thyme. Mix well.
- Stuff each chicken breast with cream cheese mixture. Place on a parchment paper-lined baking sheet and bake for 35 minutes.
- Cool for 5 minutes. Place 1 chicken breast in large compartments of 4 MPOF teal containers.
- Heat olive oil over medium heat in a medium pan. Add broccoli florets and cook for 6-7 minutes, covered.
- Divide broccoli between 4 smaller compartments and season with salt and pepper.
Nutrition
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