Chicken with Artichokes and Goat Cheese

Chicken breasts in savory pan gravy are served with artichoke hearts, pearl onions, and soft, melted goat cheese for a French-inspired dish.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 353 Calories

Ingredients

• ¼ teaspoon salt
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• ¼ teaspoon ground black pepper
• ½ teaspoon dried thyme
• 4 cups chicken stock
• 1 (9 ounce) package frozen artichoke hearts, thawed
• 1 cup fresh pearl onions, peeled
• 3 ounces soft goat cheese, sliced into 4 pieces

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.

Step 2

Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.