Goat Cheese Stuffed Chicken (Printable Version)
Chicken breasts stuffed with herbed goat cheese, seared and baked until golden and juicy.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Dairy & Cheese
02 - 4 oz fresh goat cheese, crumbled
03 - 2 tablespoons cream cheese, softened (optional, for extra creaminess)
→ Vegetables & Herbs
04 - 2 tablespoons fresh basil, finely chopped (or flat-leaf parsley)
05 - 2 tablespoons fresh chives, finely snipped
06 - 2 cloves garlic, minced
07 - Zest of 1 small lemon
→ Spices & Oils
08 - Kosher salt and freshly cracked black pepper, to taste
09 - 2 tablespoons extra-virgin olive oil
10 - 1 teaspoon dried thyme or herbes de Provence
# How-To Steps:
01 - Preheat oven to 400°F. Position the rack in the center of the oven.
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 and stir until well blended.
03 - Using a sharp paring knife, slice a horizontal pocket into the thickest side of each chicken breast, cutting about three-quarters of the way through so the breast opens like a book. Be careful not to cut all the way through.
04 - Divide the cheese filling evenly among the four chicken breasts, spooning a generous amount into each pocket. Press gently to close and secure the opening with toothpicks if needed to keep the filling inside during cooking.
05 - Pat the outside of each stuffed chicken breast dry with paper towels. Season all over with salt, freshly cracked black pepper, and dried thyme or herbes de Provence, pressing the seasonings gently into the surface.
06 - Heat the olive oil in a large ovenproof skillet over medium-high heat until the oil shimmers. Carefully place the chicken breasts in the skillet and sear for 2 to 3 minutes per side until a deep golden crust forms.
07 - Transfer the skillet directly into the preheated oven. Bake for 20 to 25 minutes, or until the internal temperature of the thickest part of each breast reaches 165°F and the juices run clear when pierced with a knife.
08 - Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Remove any toothpicks, plate the breasts, and serve hot.
# Helpful Tips:
01 -
- The goat cheese melts into something almost magical inside the chicken, creating its own rich sauce with no extra work.
- It looks like something you would order at a nice restaurant but comes together with basic tools and zero fuss.
- Gluten free and low carb without trying too hard, which makes it an easy win for almost any dinner guest.
02 -
- Do not rush the pocket cutting step because cutting all the way through means your filling escapes and you end up with a mess instead of a stuffed breast.
- Letting the chicken rest after baking is not optional here because the goat cheese needs a moment to settle or it pours out like lava when you cut in.
03 -
- Take the goat cheese out of the fridge about 20 minutes before mixing so it softens enough to blend smoothly with the herbs and garlic.
- If your chicken breasts are very thick, place them between two sheets of parchment and pound them slightly before pocketing so they cook evenly and hold more filling.