Goat Cheese Stuffed Chicken (Print version)
Tender chicken breasts stuffed with herbed goat cheese, baked until golden and juicy for an elegant dinner.
# What goes in:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Cheese Filling
02 - 4 oz goat cheese, softened to room temperature
03 - 2 tablespoons fresh chives, finely chopped
04 - 1 tablespoon fresh parsley, chopped
05 - 1 clove garlic, minced
06 - Zest of 1 lemon
07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of kosher salt
→ Seasoning & Coating
09 - 1 tablespoon extra-virgin olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon smoked paprika (optional)
# Cooking steps:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch 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 teaspoon 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 side 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 contained.
05 - Rub the outside of each stuffed chicken breast with olive oil, then season generously on all sides with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika if using.
06 - Arrange the stuffed chicken breasts in the prepared baking dish and bake uncovered for 25 to 30 minutes, until the internal temperature reaches 165°F and the juices run clear.
07 - Remove the chicken from the oven, discard any toothpicks, and let it rest for 5 minutes before slicing and serving.
# Tips from flavorandfeast:
01 -
- The tangy goat cheese filling melts into something almost buttery inside the chicken, and your guests will think you spent far more effort than you actually did.
- It naturally comes together without gluten or complicated techniques, which makes it one of those rare dishes that feels indulgent and effortless at the same time.
02 -
- Overstuffing the pockets will cause the cheese to burst out during baking, so resist the urge and leave a little room for the filling to expand.
- Letting the chicken rest after baking is the difference between a neat, gorgeous slice and a puddle of escaped filling on your cutting board.
03 -
- Pounding the thick end of each breast slightly before stuffing creates an even thickness that prevents the thin end from drying out before the thick end finishes cooking.
- Tasting the cheese filling before you stuff is essential because once it is sealed inside, there is no adjusting the seasoning.