Introduction

Hey y’all! Let’s talk about a dinner recipe that’s fancy enough for date night but totally doable on a weeknight—Artichoke and Goat Cheese Stuffed Chicken. It’s creamy, tangy, herby, and downright delicious. The stuffing is made with tangy goat cheese (or feta, if that’s your vibe), chopped artichokes, lemon zest, and fresh herbs, all tucked inside tender chicken breasts. Then we finish it off with a quick lemony skillet sauce that brings it all together. You’ll feel like a total kitchen rockstar making this one—promise. Let’s get stuffing!

Detailed Ingredients 🛒🍗🍋

🌿 For the Stuffing:

• 1 (14-ounce) can artichoke hearts, drained and chopped 🫒
• ½ cup crumbled goat cheese or feta 🧀
• 2 tbsp fresh chives, chopped (save the rest for garnish) 🌿
• 1 tsp fresh thyme, chopped 🌱
• 1 tsp lemon zest 🍋

🍗 For the Chicken:

• 8 (6-ounce) chicken breast halves, boneless + skinless
• ¼ tsp freshly ground black pepper 🧂
• 2 tsp extra virgin olive oil, divided 🫒

🍋 For the Sauce:

• Reserved liquid from canned artichokes
• ½ tsp fresh thyme
• ½ tsp lemon zest
• 1 tsp cornstarch
• 2 tbsp freshly squeezed lemon juice 🍋
• Remaining chives for garnish 🌿

Direction

1. Drain the artichokes over a bowl and don’t toss the liquid—we’re using that later for the sauce!
2. Chop the artichoke hearts and mix them in a bowl with goat cheese, 2 tbsp chives, 1 tsp thyme, and 1 tsp lemon zest.
3. Carefully cut a pocket into the thickest part of each chicken breast (like a little envelope for the filling).
4. Stuff about ¼ cup of the artichoke mixture into each chicken breast. Sprinkle with pepper.
5. In a large skillet, heat 1 tsp olive oil over medium-high heat. Cook 4 chicken breasts at a time, about 6 minutes per side, until golden and cooked through. Set aside and repeat with the remaining 1 tsp oil and chicken.
6. In the same skillet, add the reserved artichoke liquid, ½ tsp thyme, and ½ tsp lemon zest.
7. In a small bowl, stir together cornstarch and lemon juice until smooth. Add to skillet and bring to a simmer.
8. Cook for 2 minutes, covered, until the sauce thickens and is heated through.
9. Spoon sauce over chicken and sprinkle with remaining chopped chives before serving.

My Story

This dish was born out of one of those “what do I even have in the fridge?” kind of nights. I had leftover goat cheese, a can of artichokes, and some chicken, and decided to get a little creative. I stuffed the chicken with everything I could find that tasted fresh and bright—and it worked. Like, “my-husband-asked-if-this-was-catered” worked. I’ve made it for girls’ night, date night, and even meal prepped it for the week. It always turns out juicy, flavorful, and just the right amount of fancy. Bonus: It pairs beautifully with a glass of white wine and some roasted veggies on the side.

FAQ

Can I use feta instead of goat cheese?
Yes! Feta adds a nice salty bite and works beautifully in the stuffing.

What sides go well with this dish?
I love it with roasted potatoes, lemony green beans, or a light arugula salad.

Can I make this ahead of time?
Totally! You can stuff the chicken and refrigerate it up to a day ahead. Just cook when you’re ready.

Is it freezer-friendly?
You can freeze the cooked, stuffed chicken (without the sauce) and reheat gently.

Can I use fresh artichokes?
If you’re feeling fancy, yes—but canned is quicker and just as tasty for this recipe.

Suggestion

1. Swap in spinach for a leafy green boost in the filling.
2. Top with toasted pine nuts for extra crunch.
3. Add a splash of white wine to the sauce for a little extra depth.
4. Serve over couscous or quinoa to soak up that sauce.
5. Try it with sundried tomatoes in the filling for a Mediterranean twist.

Conclusion

This Artichoke and Goat Cheese Stuffed Chicken is one of those recipes that feels like something you’d order at a cozy little bistro—but it’s actually super easy to make in your own kitchen. It’s light yet satisfying, fancy without the fuss, and full of bright, bold flavors thanks to the lemon, herbs, and creamy cheese. Whether you’re cooking for your family, impressing guests, or just treating yourself to something special, this dish totally delivers. And that sauce? You’ll want to drizzle it on everything. Add this one to your rotation—you won’t regret it!

Written with love by Sarah Cooper 💛
Gotubbe.com