Goat Cheese Stuffed Chicken (Printable)
Juicy chicken breasts stuffed with herbed goat cheese, seared and baked for an elegant dinner.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Cheese & Dairy
02 - 4 oz fresh goat cheese, crumbled
03 - 2 tablespoons cream cheese, softened
→ Herbs & Aromatics
04 - 2 tablespoons fresh basil, chopped
05 - 2 tablespoons fresh chives, chopped
06 - 2 cloves garlic, minced
07 - Zest of 1 small lemon
→ Seasonings & Oils
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
# Directions:
01 - Preheat oven to 400°F (200°C). Position the rack in the center.
02 - In a small mixing bowl, combine the goat cheese, cream cheese, chopped basil, chives, minced garlic, and lemon zest. Season lightly with salt and pepper and 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.
04 - Generously fill each pocket with the cheese mixture. Secure the openings with toothpicks if needed to keep the filling enclosed.
05 - Season the outside of each stuffed chicken breast evenly with salt, pepper, and dried thyme or herbes de Provence.
06 - Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until a golden crust forms.
07 - Transfer the skillet to the preheated oven. Bake for 20 to 25 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
08 - Remove from the oven and let the chicken rest for 5 minutes. Remove any toothpicks and serve hot.
# Expert Tips:
01 -
- The contrast of a golden, crispy exterior against a molten, herb flecked cheese center makes every bite feel indulgent without heavy effort.
- It looks like something you would order at a bistro, yet the entire process fits into forty five minutes of mostly hands off cooking.
02 -
- Overstuffing the pockets causes the cheese to burst out during searing, so use restraint and press the openings firmly closed.
- Resting the chicken is not optional because cutting too early releases the cheese filling in a puddle instead of a neat, creamy center.
03 -
- If you chill the stuffed breasts for ten minutes before searing, the filling firms up and is far less likely to leak into the pan.
- Deglaze the skillet with a splash of white wine after removing the chicken and drizzle the resulting pan sauce over each portion for an effortless finishing touch.