This Artichoke and Goat Cheese Stuffed Chicken is a quick, easy and impressive recipe that’s perfect for a special dinner!
Artichoke and Goat Cheese Stuffed Chicken
This is the kind of meal that is simple enough to make for a weeknight dinner at home, but making stuffed chicken is always impressive if you’re entertaining too. Chicken recipes can truly be boring sometimes, but this one has the surprise burst of flavor stuffed inside!
🛒 Ingredients Needed:
- canned artichoke hearts
- crumbled goat cheese
- chopped fresh chives
- chopped fresh thyme
- grated lemon zest
- skinless, boneless chicken breasts
- olive oil
- cornstarch
- freshly squeezed lemon juice
- freshly ground black pepper
✏️ How to make Artichoke and Goat Cheese Stuffed Chicken
*The complete, printable recipe is in the recipe card at the end of this post.
- Drain the artichokes in a colander over a bowl, reserving the liquid. Coarsely chop the artichoke hearts. In a medium bowl, combine the artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon zest; stir well.
- Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket. Stuff about ¼ cup of the artichoke mixture into each pocket. Sprinkle the chicken with pepper.
- Heat 1 teaspoon of oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until the chicken is done. Remove the chicken from the skillet. Set aside; keep warm. Repeat the procedure with 1 teaspoon of oil and the remaining chicken breasts.
- Add the reserved artichoke liquid, ½ teaspoon thyme, and ½ teaspoon lemon zest to the skillet. In a small bowl, combine the cornstarch and lemon juice; stir well. Add to the skillet. Cover and simmer for 2 minutes or until thoroughly heated.
- Spoon the sauce over the chicken and top with 2 tablespoons of chives.
➡️ Tips and Substitutions:
- The recipe doesn’t call for using marinated artichoke hearts, but that’s certainly something you can do to change up the flavor.
- Sub crumbled feta cheese for the goat cheese, if you’d like.
- This one might be tasty with a few chopped sun dried tomatoes added in.
✔️ Make ahead tips:
If you’d like to make part of this recipe ahead of time, it’s easy to do so. Prepare the chicken breasts to the point of stuffing them. Place them on a plate and cover with plastic wrap. Refrigerate until ready to finish the recipe and serve. It’s okay to do this several hours ahead of time.
❤️ What I Love About This Recipe:
- It’s a lighter dinner!
- It’s elegant enough to serve for a special dinner.
- I love a really different and delicious chicken recipe, and this one is definitely that!
Stuffed Chicken Recipes:
- Gruyere, Arugula and Prosciutto Stuffed Chicken Breasts
- Gouda Stuffed Chicken with Apple Pan Sauce
- Caprese Stuffed Chicken
- Cheddar Stuffed Chicken Breasts with Apple Bacon Pan Sauce
- Chicken Breasts Stuffed with Goat Cheese and Sundried Tomatoes
Artichoke and Goat Cheese Stuffed Chicken
A quick, easy and impressive recipe that's perfect for a special dinner!
Ingredients
- One 14-ounce can artichoke hearts
- ½ cup (2-ounces) crumbled goat or feta cheese
- ¼ cup chopped fresh chives, divided
- 1½ teaspoons chopped fresh thyme, divided
- 1½ teaspoons grated lemon zest, divided
- Eight 6-ounce skinned, boned chicken breast halves
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons extra virgin olive oil, divided
- 1 teaspoon cornstarch
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Drain the artichokes in a colander over a bowl, reserving the liquid. Coarsely chop the artichoke hearts. In a medium bowl, combine the artichokes, cheese, 2 tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon zest; stir well.
- Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket. Stuff about ¼ cup of the artichoke mixture into each pocket. Sprinkle the chicken with pepper.
- Heat 1 teaspoon of oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until the chicken is done. Remove the chicken from the skillet. Set aside; keep warm. Repeat the procedure with 1 teaspoon of oil and the remaining chicken breasts.
- Add the reserved artichoke liquid, ½ teaspoon thyme, and ½ teaspoon lemon zest to the skillet. In a small bowl, combine the cornstarch and lemon juice; stir well. Add to the skillet. Cover and simmer for 2 minutes or until thoroughly heated.
- Spoon the sauce over the chicken and top with 2 tablespoons of chives.
Notes
- This one might be tasty with a few chopped sun dried tomatoes added in.
Nutrition
Serving: 1serving, Calories: 243kcal, Carbohydrates: 4g, Protein: 39g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 112mg, Sodium: 368mg, Potassium: 642mg, Fiber: 1g, Sugar: 1g, Vitamin A: 272IU, Vitamin C: 7mg, Calcium: 24mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious! My husband thought the sauce was too lemony, so will probably substitute chx broth for the lemon juice next time, but it was a big winner. Thank you for a great recipe!
I never thought I would say this, but right now I’m on a stuffing chicken kick! Having a love for goat cheese and artichokes, this one is definitely going on my “must make” list!