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Chicken with Artichokes and Goat Cheese
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
French-inspired chicken breasts with artichokes, pearl onions, and melted goat cheese in savory pan gravy.
Ingredients:
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 4 cups chicken stock
  • 1 (9 ounce) package frozen artichoke hearts, thawed
  • 1 cup fresh pearl onions, peeled
  • 0.5 teaspoon dried thyme
  • 3 ounces soft goat cheese, sliced into 4 pieces
  • 2 tablespoons cornstarch
Instructions:
  • In a skillet, heat olive oil over medium heat and sear chicken breast halves until golden on both sides, about 5 to 8 minutes per side. Add chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper, bringing to a boil. Lower the heat to a simmer and cook until the liquid reduces, and the onions and artichokes are tender, about 45 minutes. Remember to flip the chicken breasts halfway through cooking.
  • Top each chicken breast with creamy goat cheese, allowing it to gently melt in the skillet. Transfer the chicken to a serving platter. In a small bowl, combine 3 tablespoons of the flavorful cooking liquid with cornstarch until it forms a smooth mixture. Pour the cornstarch mixture into the skillet and cook until the sauce has thickened, approximately 1 minute. Drizzle the delicious pan sauce over the chicken breasts before serving.

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