Goat Cheese Stuffed Chicken (Printable)

Juicy chicken breasts filled with creamy goat cheese and herbs, baked to golden perfection for an elegant 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

→ Vegetables & Herbs

04 - 2 tbsp chopped fresh basil
05 - 2 tbsp chopped fresh chives
06 - 2 cloves garlic, minced
07 - 1 small lemon, zest only

→ 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. Position the rack in the center.
02 - In a small mixing bowl, combine the goat cheese, cream cheese, chopped basil, chives, minced garlic, and lemon zest. Season lightly with salt and pepper, then blend until smooth and well incorporated.
03 - Using a sharp knife, carefully slice a horizontal pocket into the side of each chicken breast, stopping before cutting all the way through to keep it intact.
04 - Generously fill each pocket with the cheese mixture, distributing it evenly. Secure the openings with toothpicks if needed to hold the filling in place.
05 - Season the outside of each stuffed chicken breast with salt, freshly ground black 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 directly into the preheated oven. Bake for 20 to 25 minutes until the chicken is cooked through and the juices run clear.
08 - Remove from the oven and let the chicken rest for 5 minutes. Remove any toothpicks and serve hot.

# Expert Tips:

01 -
  • The goat cheese melts into something almost like a sauce inside the chicken, keeping every bite ridiculously moist even if you accidentally overcook it slightly.
  • It looks like something from a restaurant menu but the whole thing comes together with one skillet and about ten minutes of actual work.
02 -
  • Do not rush the pocket cutting step, because if you slice through the back of the breast the cheese will leak out during searing and you will end up with an empty pocket and a cheese crusted skillet.
  • Letting the chicken rest before slicing is not optional here, since those five minutes mean the difference between cheese staying inside and cheese ending up on your cutting board.
03 -
  • Wet your hands slightly when handling the goat cheese mixture and it will not stick to your fingers nearly as much.
  • If your chicken breasts are very thick, butterfly them open like a book instead of pocketing them, which makes stuffing easier and more forgiving.

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