Goat Cheese Stuffed Chicken (Printable)
Chicken breasts stuffed with herbed goat cheese and baked to golden, creamy perfection.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Cheese Filling
02 - 4 oz goat cheese, softened
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 salt
→ Seasoning and Coating
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon paprika (optional)
# How to Make It:
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 teaspoon black pepper, and a pinch of salt. Stir until smooth and well blended.
03 - Using a sharp knife, cut a deep horizontal 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 enclosed.
05 - Rub the outside of each stuffed chicken breast with olive oil, then season generously with salt, 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 serving to allow the juices to redistribute.
# Expert Hacks:
01 -
- The creamy tangy filling stays moist inside the chicken so every bite has a burst of flavor without needing a sauce.
- It looks like something from a restaurant menu but the whole thing comes together with a knife a bowl and a baking dish.
02 -
- If you overstuff the pockets the cheese will leak out during baking so fill them generously but do not pack them tight.
- Letting the chicken rest after baking is not optional because slicing too early means losing all the juices onto the cutting board.
03 -
- Use your fingers to gently widen the pocket after cutting because it gives you more room to fill without tearing the meat.
- A piping bag or a zip top bag with the corner snipped off makes stuffing the chicken faster and less messy than using a spoon.