Goat Cheese Stuffed Chicken (Print View)
Juicy chicken breasts stuffed with herbed goat cheese and baked to golden, creamy perfection for an elegant weeknight dinner.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Cheese Filling
02 - 4 oz goat cheese, softened
03 - 2 tbsp fresh chives, finely chopped
04 - 1 tbsp fresh parsley, chopped
05 - 1 clove garlic, minced
06 - Zest of 1 lemon
07 - 1/4 tsp freshly ground black pepper
08 - Pinch of salt
→ Coating & Seasoning
09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp paprika (optional)
# How-To Steps:
01 - Preheat the oven to 400°F. Lightly grease a baking dish.
02 - In a small bowl, combine the goat cheese, chives, parsley, garlic, lemon zest, 1/4 tsp black pepper, and a pinch of salt. Mix until smooth and creamy.
03 - Using a small sharp knife, cut a deep pocket into each chicken breast, being careful not to slice all the way through.
04 - Carefully fill each breast with the goat cheese mixture. Secure the opening with toothpicks if needed.
05 - Rub the stuffed chicken breasts with olive oil, then season evenly with 1/2 tsp salt, 1/2 tsp black pepper, and paprika if using.
06 - Place the stuffed breasts in the prepared baking dish and bake uncovered for 25 to 30 minutes, until the chicken is cooked through and the juices run clear.
07 - Remove toothpicks before serving and let the chicken rest for 5 minutes.
# Expert Hints:
01 -
- The tangy goat cheese melts into a creamy sauce inside the chicken, so every bite is self saucing and rich.
- It looks like a dinner party dish but requires zero technique beyond cutting a pocket and stuffing it.
02 -
- Overstuffing the pockets will cause the cheese to burst out during baking, so use restraint even though it is tempting to pack them full.
- Resting the chicken after baking is not optional because it lets the cheese settle back into the meat instead of pooling on the cutting board.
03 -
- Freeze the goat cheese for ten minutes before mixing if your kitchen is hot and the filling feels too soft to handle.
- A crisp glass of Sauvignon Blanc beside this dish turns a random weeknight into something worth remembering.