Artichokes, herbs de Provence and goat cheese – yes please! I came across this yummy stuffed chicken recipe in 1999 in Cooking Light Magazine. I have been making it ever since for my family and friends. It is always a big hit. The best part is that it comes together in under 30 minutes!
Key Ingredients and Substitutions
- Artichoke Hearts – Canned artichoke hearts that are not marinated. You can get them whole or already quartered. If you are not a fan or artichokes, substitute heart of palm.
- Herbs de Provence – If you don’t have herbs de Provence, thyme is a good substitute.
- Goat Cheese – Not a fan of goat cheese? Feta works well too or even cream cheese.
- Cornstarch – Used to thicken the sauce. Substitute 2x all-purpose flour or rice flour. So for every 1 tablespoon of cornstarch, use 2 tablespoons of all-purpose or rice flour.
Preparation
- Saute the artichoke hearts and shallot in extra virgin olive oil. Spoon the mixture into a bowl and let it cool. Once cool, add the goat cheese, Herbs de Provence, salt and pepper.
- Cut a horizontal slit into the chicken to for a pocket. Scoop 2 tablespoons of the cheese mixture into the pockets. Cook in extra virgin olive oil for about 6 minutes per side. Remove from the pan and tent to keep warm.
- Add remaining the Herbs de Provence and broth to the pan. Bring it to a boil.
- Combine the cornstarch and lemon juice in a small bowl. Whisk the cornstarch mixture into the pan and cook for 1 minute.
- Add the chicken back to the pan, cover and cook for another 2 minutes. Serve with chopped parsley and lemon wedges.
Note: When cutting the pockets in the chicken, be careful not to cut through the back side of the chicken breast. You don’t want to all of the cheesy filling to ooze out while cooking. I recommend using tongs to flip and move the chicken in and out of the pan. You’ll want to do this carefully so that the stuffing stays in tact.
The original stuffed chicken recipe can be found on My Recipes. Thank you Jeanne Thiel Kelley and Cooking Light for this fabulous dish!
Equipment
What to Serve with Artichoke and Goat Cheese Stuffed Chicken?
Rice pilaf is a great side dish or any kind of rice for that matter. My go to for 90 second side is Seeds of Change, like: Seeds of Change (90 second) Organic Quinoa and Brown Rice or Seeds of Change Jasmine Rice. They have many options available. Other healthy options include quinoa, cauliflower rice or Mashed Cauliflower, 365 Brand Organic Lemon Herb Pearled Couscous. And of course, you will want to get a green vegetable in: string beans, roasted brussel sprouts, asparagus or a combo like Sheet Pan Green Vegetables. All of these options will come together in less than 30 minutes.
PrintArtichoke and Goat Cheese Stuffed Chicken
- Total Time: 25 minutes
- Yield: 4 1x
Description
This delicious artichoke and goat cheese stuffed chicken with comes together in under 30 minutes. It’s a perfect week night dinner.
Ingredients
- 2 teaspoons olive oil, divided
- 3/4 cups artichoke hearts, chopped
- 1/4 cup shallots, minced
- 1 teaspoon herbs de Provence, divided
- 1/4 cup goat cheese, crumbled
- 1/4 teaspoon each salt and pepper, divided
- 4 boneless, skinless chicken breasts
- 1 cup low sodium chicken broth
- 2 1/2 tablespoons fresh lemon juice, plus wedges for garnish (optional)
- 2 1/2 teaspoons cornstarch
- 1/4 teaspoon fresh parsley, chopped (optional)
Instructions
- Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add the artichokes and shallots and saute for 4 minutes. Remove from the skillet and let it cool. Once cool, add the goat cheese, 1/2 teaspoon herbs de Provence, 1/8 teaspoon each salt and pepper.
- Cut a horizontal slit through the thickest part of the chicken to form a pocket. Stuff 2 tablespoons of the artichoke mixture into each pocket.
- Heat 1 teaspoon in the same non-stick skillet over medium heat. Add the chicken to the pan and sprinkle with 1/8 teaspoon each of salt and pepper. Cook the chicken until done, about 6 minutes per side. Remove from the pan and tent with foil to keep it worm.
- Add 1/2 teaspoon herbs de Provence and broth to the pan; Bring it to a boil. Combine the lemon juice and cornstarch in a small bowl. Add the mixture to the pan, whisking to combine. Cook for 1 minute or until the sauce thickens. Return the chicken to the pan, cover and cook for 2 minutes or until heated through. Garnish with parsley and lemon wedges (optional).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: American
Keywords: Chicken, stuffed chicken, goat cheese, week night meals
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