Goat Cheese Stuffed Chicken (Print Version)
Juicy chicken breasts stuffed with herbed goat cheese and baked until golden and delicious.
# 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 oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - In a small mixing bowl, combine the softened goat cheese, chives, parsley, minced garlic, lemon zest, 1/4 tsp black pepper, and a pinch of salt. Stir until smooth and well blended.
03 - Using a sharp paring knife, cut a deep horizontal pocket into the thickest part of each chicken breast, being careful not to slice all the way through.
04 - Divide the goat cheese filling evenly among the four chicken breasts, spooning it into each pocket. Secure the openings with toothpicks if needed to keep the filling inside.
05 - Rub the outside of each stuffed breast with olive oil, then season evenly with 1/2 tsp salt, 1/2 tsp black pepper, and paprika if using.
06 - Arrange the stuffed chicken breasts in the prepared baking dish and bake uncovered for 25–30 minutes, until the internal temperature reaches 165°F and juices run clear.
07 - Remove from the oven and discard any toothpicks. Let the chicken rest for 5 minutes before slicing and serving.
# Expert Tips:
01 -
- The filling works like a built in sauce so you never deal with dry chicken breast again.
- It looks like something from a restaurant menu but the whole thing comes together with a knife and a bowl.
02 -
- Do not overstuff the pockets or the cheese will burst out during baking and you will lose most of it to the pan.
- Letting the chicken rest those five minutes is not optional because the filling sets slightly and stays inside when you slice.
03 -
- If your chicken breasts are very thick pound them slightly before pocketing so they cook evenly without drying out on the ends.
- The cheese mixture can be made a day ahead and refrigerated which turns weeknight cooking into a ten minute assembly job.