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Lemon, Artichoke and Goat Cheese Stuffed Chicken

Lemon, Artichoke and Goat Cheese Stuffed Chicken

This Lemon, Artichoke and Goat Cheese Stuffed Chicken is definitely worth a try.
By Amber Massey

Stuffed chicken.  How many ways can you do it? Well – You can 

pound and roll it..
stuff it with veggies..
seasonal herbs..
whole grains.. think: couscous, quinoa, rice..
any cheese you please..
more meat..   think: ham, Italian sausage, chorizo, bacon..

I’ve even eaten chicken stuffed chicken– quite delicious.  

This version of stuffed chicken is worth a try for you and your family- trust me

First, I sauteed leeks and shallots in a bit of EVOO.  After they were golden and slightly crispy (I like mine with some caramelization) I stirred them with the bold flavors of goat cheese and artichokes. 

Yep.  YUM.  and that is just the filling.  I think I would have been equally as happy if you just handed me a spoon and said ‘dinner.’ 

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I made a nifty little pocket in the thickest part of my chicken breast.  I had a couple of fat chicken breasts, so my pocket was a cinch to cut. I stuffed my chicken ahead of time- earlier in the day, and let it rest in the refrigerator until I got home in time for dinner.  I let it stand at room temp for about 15 minutes before cooking.  The cold chicken would have browned too quickly in the cooking spray coated pan.  We dont want to over cook to outside and undercook the inside, do we?  That would be a negative. 

Flip after 6-7 minutes, leaving a golden sear to your chicken breast. My only thought at this moment was ‘Hurry up, fatty chickie.’

Beautiful plate of lean protein.  Paired with polenta and broccolini. Ever had broccolini before?  You should branch out. It is kind of a cross between asparagus and broccoli. 


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Lemon, Artichoke, & Goat Cheese Stuffed Chicken

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  • Yield: 4 1x


  • 1 1/2 teaspoons olive oil
  • 1 1/3 cups thinly sliced leeks (about 2 leeks- white and light green parts, only)
  • 1/4 cup minced shallots (about 3)
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces herbed goat cheese
  • 6 medium artichoke hearts (canned), rinsed and rough chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons chopped fresh thyme
  • 2 teaspoons fresh lemon zest
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/2 cup dry white wine
  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice


  1. Heat oil in a large skillet over medium heat. Add leeks, shallots, 1/4 teaspoon salt, and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden, stirring occasionally. Cool slightly. Combine leek-shallot mixture, 1/4 teaspoon salt, cheese, artichokes, parsley, thyme, and zest in a small bowl, stirring with a fork.
  2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.
  3. Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 6-7 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.
  4. Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add lemon juice and broth, cook until reduced to 1/4 cup (about 9 minutes). Serve with chicken.


  • Serving Size: 1 chicken breast and 2 teaspoons sauce
  • Calories: 234
  • Fat: 7.8 g
  • Carbohydrates: 7.2 g
  • Fiber: 1.2 g
  • Protein: 33 g
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