Chicken Breasts Stuffed with Artichokes Lemon and Goats Cheese
Elevate your weeknight dinner routine with these irresistibly flavorful Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese. Tender chicken breasts are filled with a creamy, tangy blend of goat cheese, artichoke hearts, lemon zest, garlic, and fresh parsley, creating a luscious, savory filling that bursts with Mediterranean-inspired flavors. A quick sear in olive oil gives the chicken a golden, crispy exterior, while a gentle bake in chicken stock ensures it stays juicy and perfectly cooked. The recipe is finished with aromatic paprika and pan juices for a mouthwateringly elegant touch. Perfect for entertaining or a wholesome family dinner, this dish pairs beautifully with roasted vegetables or a bright, crisp green salad. Ready in under an hour, it's a creative and satisfying way to bring a gourmet twist to your kitchen!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Canned artichoke hearts
- 4 ounces Goat cheese
- 1 teaspoon Lemon zest
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Prepare the filling by finely chopping the artichoke hearts, garlic, and parsley. Combine them in a bowl with goat cheese, lemon zest, 1 tablespoon of olive oil, and a pinch of salt and pepper. Mix until fully combined.
Using a sharp knife, create a pocket in each chicken breast by slicing horizontally through the thickest part of the breast, being careful not to cut all the way through.
Stuff each chicken breast with the prepared artichoke, lemon, and goat cheese mixture. Use toothpicks to secure the opening if needed.
Rub the outside of the chicken breasts with the remaining olive oil, then season with paprika, salt, and pepper.
Heat an oven-safe skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 2-3 minutes on each side until golden brown.
Add the chicken stock to the skillet and transfer it to the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Discard toothpicks if used and spoon some of the pan juices over the chicken for extra flavor.
Serve warm with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4028 mg | 175% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 3.1 g | ||
| Protein | 252.8 g | 506% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
