Goat Cheese Stuffed Chicken (Printable Version)
Chicken breasts filled with herbed goat cheese, baked to golden perfection for an easy elegant dinner.
# 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)
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or non-stick spray.
02 - In a small bowl, combine the softened 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 sharp knife, carefully cut a deep pocket into the thickest part of each chicken breast without slicing 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.
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 desired.
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, discard any toothpicks, and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
# Tips from hearthlykitchen:
01 -
- The tangy melted center turns plain chicken into something that feels surprisingly fancy with almost no extra work.
- It looks impressive sliced open on a plate but the whole thing comes together with a knife a bowl and one baking dish.
02 -
- Overstuffing the pockets will cause the cheese to burst out during baking so use restraint even though it is tempting to pile it in.
- Letting the chicken rest before slicing is not optional because that five minute pause keeps the filling inside where it belongs.
03 -
- Toothpicks are your best friend here so do not skip them unless you enjoy watching cheese bubble out onto the pan.
- Take the chicken out of the fridge fifteen minutes before prep so it cooks more evenly from edge to center.