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.’
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.
Kinda.
Print
Lemon, Artichoke, & Goat Cheese Stuffed Chicken
- Total Time: 55 minutes
- Yield: 4 1x
Description
This Lemon, Artichoke and Goat Cheese Stuffed Chicken is definitely worth a try.
Ingredients
- 1 1/2 tsp olive oil
- 1 1/3 cups (320 ml) thinly sliced leeks (about 2 leeks- white and light green parts, only)
- 1/4 cup (60 ml) minced shallots (about 3)
- 3/4 tsp salt, divided
- 1/4 tsp freshly ground black pepper
- 2 oz (55 g) herbed goat cheese
- 6 medium artichoke hearts (canned), rinsed and rough chopped
- 1 tbsp chopped fresh flat-leaf parsley
- 1 1/2 tsp chopped fresh thyme
- 2 tsp fresh lemon zest
- 4 (6-oz (170 g)) skinless, boneless chicken breast halves
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) fat-free, less-sodium chicken broth
- 2 tbsp fresh lemon juice
Instructions
- Heat oil in a large skillet over medium heat. Add leeks, shallots, 1/4 tsp 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 tsp salt, cheese, artichokes, parsley, thyme, and zest in a small bowl, stirring with a fork.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 2 tbsp cheese mixture into each pocket. Sprinkle chicken evenly with remaining 1/4 tsp salt.
- 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.
- 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.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- 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
If You Liked This Recipe, You’ll Love These
- Chicken Saltimbocca with Lemon Fennel Salad
- Spinach Artichoke Chicken Bake
- Ricotta and Goat Cheese Polenta Bake with Mushrooms
- Salade Chèvre Chaud – French Goat Cheese Salad
Frequently Asked Questions
Can I stuff the chicken ahead of time?
Yes — the article specifically mentions stuffing the chicken earlier in the day and letting it rest in the refrigerator until dinnertime. Just be sure to let the stuffed breasts stand at room temperature for about 15 minutes before cooking, as the author warns that cold chicken browns too quickly on the outside before the inside is done.
What is the pan sauce made from and do I need it?
After the chicken is done, ½ cup of dry white wine is added to the pan and reduced by half, scraping up the browned bits. Then 2 tbsp lemon juice and 1 cup chicken broth go in and reduce to about ¼ cup. The sauce is light and tangy — it’s not essential, but it brings the lemon forward and uses the fond from searing.
Why does the leek-shallot filling take 25 minutes to cook?
The filling requires patience: 12 minutes of stirring over medium heat, then 8 minutes covered on low, then 5 minutes uncovered to get the leeks and shallots golden and slightly caramelized. This long cook drives off moisture so the filling doesn’t make the chicken pocket soggy.
