Goat Cheese Stuffed Chicken (Print)
Tender chicken breasts stuffed with herbed goat cheese, seared and baked until golden and juicy.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Cheese Filling
02 - 4 oz fresh goat cheese, crumbled
03 - 2 tablespoons cream cheese, softened (optional)
→ Fresh Herbs & Aromatics
04 - 2 tablespoons fresh basil, finely chopped (or flat-leaf parsley)
05 - 2 tablespoons fresh chives, snipped
06 - 2 cloves garlic, minced
07 - Zest of 1 small lemon
→ Seasonings & Oil
08 - Kosher salt and freshly ground black pepper, to taste
09 - 2 tablespoons extra-virgin olive oil
10 - 1 teaspoon dried thyme or herbes de Provence
# How To Make It:
01 - Preheat your oven to 400°F (200°C). Position the rack in the center.
02 - In a small mixing bowl, combine the goat cheese, cream cheese if using, chopped basil, chives, minced garlic, and lemon zest. Season lightly with salt and pepper, then stir until well blended.
03 - Using a sharp knife, slice a deep pocket into the side of each chicken breast, taking care not to cut all the way through. Open each pocket gently.
04 - Divide the cheese filling evenly among the four chicken breasts, spooning it generously into each pocket. Secure the openings with toothpicks if needed to keep the filling enclosed.
05 - Season the outside of each stuffed chicken breast on all sides with salt, freshly ground black pepper, and dried thyme or herbes de Provence.
06 - Heat the olive oil in a large ovenproof skillet over medium-high heat. Once the oil shimmers, sear the chicken breasts for 2 to 3 minutes per side until a golden crust forms.
07 - Transfer the skillet directly into the preheated oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.
08 - Remove from the oven and let the chicken rest for 5 minutes. Remove any toothpicks, then serve hot alongside roasted vegetables or a crisp green salad.
# Expert Tips:
01 -
- The goat cheese melts into something almost molten inside the chicken, and cutting into it feels like unveiling a secret.
- It looks like a weekend project but comes together fast enough for a random weeknight.
- Everything cooks in one skillet, which means the flavor builds on itself and you are not stuck washing a mountain of dishes.
02 -
- Do not rush the searing step because that golden crust is what locks in the juices and gives the dish its gorgeous presentation.
- Overstuffing the pockets will cause the cheese to burst out during baking, so be generous but reasonable with the filling.
03 -
- Pat the chicken breasts completely dry with paper towels before seasoning because moisture is the enemy of a good sear.
- A meat thermometer reading of 75 degrees Celsius takes all the guesswork out of knowing when the chicken is done.