Step 1

Let the chicken sit at room temperature for at least 20 minutes before cooking so it takes the chicken comes to even internal temperature for even cooking.

Step 2

Preheat the oven to 350°F.

Step 3

In a medium size bowl, mix the goat cheese and the cream cheese together until smooth. Stir the spinach, artichoke hearts, sun-dried tomatoes, basil, kosher salt and freshly ground black pepper into the cheese mixture until combined.

Step 4

Pat the chicken dry with a paper towel. Carefully loosen the skin from the thigh meat with your fingers, gingerly making a pocket so the skin is still connected at the edges to the meat. Gently place a spoonful of the goat cheese mixture in the pocket between the skin and the chicken, keeping it in a small mound of cheese. Pull the skin so it covers the chicken and season with kosher salt and freshly ground black pepper.

Step 5

In a large cast iron skillet, add the olive oil over medium high heat. Place the chicken skin-side down in the skillet. Cook for about 4-5 minutes or until the chicken skin is golden and crispy. Carefully turn the chicken over and cook for another 4-5 minutes or until it's golden brown. If the chicken sticks to the pan, it isn't ready to turn.

Step 6

Add the chicken broth to the bottom of the pan and carefully cover with aluminum foil. Put in the oven for 12 -15 minutes, or until this internal temperature of the chicken reaches 160°F. Remove from the oven and let the chicken rest for 5 minutes. The chicken will continue to cook as it sits. Garnish with more basil and serve.