Artichoke and Feta Stuffed Chicken Breasts with Lem

Name: Artichoke and Feta Stuffed Chicken Breasts with Lemon Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves; Salt and pepper to taste; 1 (14-ounce) can artichoke hearts, rinsed, well drained and chopped; 1/2 cup crumbled sheeps milk feta cheese; 2 tablespoons minced fresh chives, divided use; 1- 1/2 teaspoons minced fresh dill, divided use; 1- 1/2 teaspoons grated lemon zest, divided use; 2 tablespoons unsalted butter; 1/2 cup chicken broth; 1 teaspoon cornstarch; 2 tablespoons fresh lemon juice

Servings: persons

4 boneless skinless chicken breast halves
Salt and pepper to taste
1 (14-ounce) can artichoke hearts, rinsed, well drained and chopped
1/2 cup crumbled sheeps milk feta cheese
2 tablespoons minced fresh chives, divided use
1- 1/2 teaspoons minced fresh dill, divided use
1- 1/2 teaspoons grated lemon zest, divided use
2 tablespoons unsalted butter
1/2 cup chicken broth
1 teaspoon cornstarch
2 tablespoons fresh lemon juice

1
Trim chicken and cut a pocket in the thick edge of each breast by holding knife parallel to breast and slicing to open up about 4 inches.
2
Season the inside of the pocket with salt and pepper.
3
Chop the artichoke hearts and combine with feta, 1 tablespoon chives, 1 teaspoon dill and 1 teaspoon lemon zest.
4
Stuff 1/4 cup of filling into each chicken pocket, pinching edges to seal.
5
Melt butter in a large skillet over medium high heat.
6
Add the chicken and cook 3 to 4 minutes or until well browned on both sides.
7
Remove chicken to a plate.
8
Add the chicken broth to the skillet along with remaining dill and lemon zest.
9
Stir cornstarch into lemon juice and add to sauce.
10
Bring to a boil, stirring constantly to thicken.
11
Return chicken to the skillet, with any accumulated juices, turning to coat in the sauce.
12
Cover and cook for 7 to 9 minutes or until chicken is cooked through, turning over once.
13
Serve chicken topped with sauce and sprinkled with remaining chives.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves, Salt and pepper to taste, 1 (14-ounce) can artichoke hearts, rinsed, well drained and chopped, 1/2 cup crumbled sheeps milk feta cheese, and more.

Yes, Artichoke and Feta Stuffed Chicken Breasts with Lemon Dill Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke and Feta Stuffed Chicken Breasts with Lemon Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions