Chicken with Artichokes and Goat Cheese Sauce

Heat a generous amount of olive oil in a large skillet over an intermediate heat setting and cook chicken breast halves until they develop a rich brown color on both sides, taking anywhere from 5 to 8 minutes per side. Introduce chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper into the skillet and bring the mixture to a rolling boil. Gradually decrease the heat to a low simmer and let it cook for an extended period of time, approximately 45 minutes, or until the stock has reduced and the onions and artichokes have become tender; flip the chicken breasts over in the skillet after 20 minutes.

Place a slice of creamy goat cheese on each chicken breast; cover the skillet and allow the goat cheese to melt and blend with the surrounding flavors. Transfer the chicken breasts to a serving platter. Carefully scoop about 3 tablespoons of the pan sauce into a small bowl and whisk in cornstarch until it forms a smooth, even mixture; gently stir the cornstarch mixture into the skillet and cook until the sauce has thickened, approximately 1 minute.