Goat Cheese Stuffed Chicken (Printable Version)
Creamy goat cheese and herb-stuffed chicken breasts, baked until juicy and golden for an effortless elegant dinner.
# What You 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 & 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)
# How To Make It:
01 - Preheat the 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, chopped chives, parsley, minced garlic, lemon zest, 1/4 tsp black pepper, and a pinch of salt. Stir until smooth and well blended.
03 - Using a small sharp knife, 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 enclosed 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 breasts in the prepared baking dish and bake uncovered for 25–30 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.
# Helpful Hints:
01 -
- The filling stays impossibly creamy while the outside gets a golden, lightly spiced crust that makes every bite feel like a restaurant experience.
- It looks like you spent hours on it but the hands on work is barely fifteen minutes, which means you can pull this off on a random Tuesday without breaking a sweat.
02 -
- The biggest mistake I made early on was cutting the pocket opening too large, which causes the cheese to bubble out during baking and leave you with a delicious but messy looking plate.
- Letting the chicken rest after baking is not optional because slicing too early releases all the juices and dries out the meat almost instantly.
03 -
- Use a spoon or a small piping bag to get the filling deep into the pocket because surface stuffing leads to cheese leaking out the opening during baking.
- Pounding the chicken breasts slightly before stuffing ensures even thickness, which means no more dried out edges waiting for the thick center to finish cooking.