Goat Cheese Stuffed Chicken (Printer-friendly)

Juicy chicken breasts filled with herbed goat cheese and baked to golden, creamy perfection.

# What you'll need:

→ 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 & Cooking

09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp paprika (optional)

# Method:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or non-stick spray.
02 - In a small mixing bowl, combine the softened goat cheese, chopped chives, parsley, minced garlic, lemon zest, 1/4 tsp black pepper, and a pinch of salt. Stir until the mixture is smooth and creamy.
03 - Using a small sharp knife, carefully cut a deep pocket into the thickest part of each chicken breast, being careful not to cut all the way through to the other side.
04 - Generously fill each pocket with the goat cheese mixture. Secure the openings with toothpicks if needed to keep the filling contained during baking.
05 - Rub each stuffed chicken breast with olive oil, then season evenly 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 the chicken from the oven and discard any toothpicks. Let the breasts rest for 5 minutes before slicing and serving to allow the juices to redistribute.

# Expert Tips:

01 -
  • The filling melts into something almost like a sauce inside the chicken, so every bite is richer than the last.
  • It looks fancy enough for guests but honestly comes together with a bowl and a knife.
  • Lemon zest in the cheese mixture cuts through the richness in a way that keeps you reaching for more.
02 -
  • Do not overstuff the pockets or the cheese will burst out during baking and you will lose half your filling to the pan.
  • Test the thickest breast with a knife and if the juices are pink give it five more minutes, undercooked chicken is never worth the risk.
03 -
  • Use the back of a spoon to smooth the cheese mixture flat inside the pocket so it distributes evenly when the meat contracts during cooking.
  • A meat mallet gently flattening the thick end of the breast before stuffing makes the pocket easier to create and the cooking more uniform.

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