Goat Cheese Stuffed Chicken (Printable)
Chicken breasts stuffed with herbed goat cheese and baked to golden, juicy perfection.
# Ingredient List:
→ 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)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - In a small mixing bowl, combine softened goat cheese, chives, parsley, garlic, lemon zest, 1/4 tsp black pepper, and a pinch of salt. Stir until smooth and creamy.
03 - Using a sharp knife, cut a deep pocket into the thickest part of each chicken breast, being careful not to cut 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 each stuffed chicken breast with olive oil, then season generously on all sides 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 to 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 creamy tangy filling melts into the chicken creating its own sauce so you never need to add anything on top.
- It looks like something you would order at a restaurant but the whole thing comes together with a knife a bowl and one baking dish.
02 -
- If you overstuff the pockets the cheese will burst out during baking so aim for about two tablespoons of filling per breast.
- Always check the thickest breast for doneness because the smaller ones will finish faster and you do not want to cut into a beautiful piece of chicken only to find it pink in the center.
03 -
- Use the handle of a wooden spoon to gently widen the pocket after cutting so you can stuff more filling without tearing the meat.
- Let the chicken rest the full five minutes because slicing too early means all that beautiful melted cheese ends up on the cutting board instead of on the plate.