Goat Cheese Stuffed Chicken (Printable Version)

Juicy chicken breasts filled with herbed goat cheese, seared and baked for an elegant weeknight dinner.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Dairy & Cheese

02 - 4 oz fresh goat cheese
03 - 2 tbsp cream cheese (optional, for extra creaminess)

→ Vegetables & Herbs

04 - 2 tbsp chopped fresh basil (or parsley)
05 - 2 tbsp chopped fresh chives
06 - 2 cloves garlic, minced
07 - Zest of 1 small lemon

→ Spices & Oils

08 - Salt and freshly ground black pepper, to taste
09 - 2 tbsp olive oil
10 - 1 tsp dried thyme or herbes de Provence

# Directions:

01 - Preheat oven to 400°F (200°C).
02 - In a small bowl, combine the goat cheese, cream cheese (if using), chopped basil, chives, minced garlic, and lemon zest. Season lightly with salt and pepper, then mix until well blended.
03 - Using a sharp knife, carefully cut a 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 inside.
05 - Season the outside of each stuffed chicken breast 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 and bake for 20 to 25 minutes, or until the chicken is cooked through and the juices run clear.
08 - Remove from the oven and let the chicken rest for a few minutes. Remove any toothpicks and serve hot.

# Expert Tips:

01 -
  • The filling stays molten and rich inside while the outside gets a gorgeous golden crust that makes people think you trained in France.
  • It looks incredibly fancy but the whole thing comes together with a knife, a bowl, and one skillet.
02 -
  • If you cut the pocket too deep and the breast opens up, just fold it closed and secure it with extra toothpicks because nobody will know once it is cooked.
  • Letting the chicken rest is not optional here because if you cut into it immediately all that gorgeous melted cheese will pour out and you will lose the effect.
03 -
  • Bring the goat cheese to room temperature for at least thirty minutes before mixing because cold cheese will not blend evenly and you will end up chasing lumps around the bowl.
  • Use an ovenproof skillet from the start so you never have to transfer the chicken between pans and risk losing any of that precious filling.

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