Goat Cheese Stuffed Chicken (Printer-Friendly)
Juicy chicken breasts stuffed with herbed goat cheese, baked until golden and perfectly cooked through.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Cheese Filling
02 - 4 oz goat cheese, softened to room temperature
03 - 2 tablespoons fresh chives, finely chopped
04 - 1 tablespoon fresh flat-leaf parsley, chopped
05 - 1 clove garlic, minced
06 - Zest of 1 lemon
07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of kosher salt
→ Coating and Seasoning
09 - 1 tablespoon extra-virgin olive oil
10 - 1/2 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon smoked paprika (optional)
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - In a small mixing bowl, combine the softened goat cheese, chopped chives, parsley, minced garlic, lemon zest, 1/4 teaspoon black pepper, and a pinch of salt. Stir until the mixture is smooth and uniformly blended.
03 - Using a small sharp knife, carefully cut a deep horizontal pocket into the thickest part of each chicken breast, taking care not to slice all the way through to the other side.
04 - Divide the goat cheese filling evenly among the four chicken breasts, spooning it into each pocket. Secure the openings with wooden toothpicks if needed to keep the filling contained during baking.
05 - Brush the outside of each stuffed chicken breast with olive oil, then season generously on all sides with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and smoked paprika if using.
06 - Arrange the seasoned stuffed breasts in the prepared baking dish and bake uncovered for 25 to 30 minutes, until the internal temperature reaches 165°F and the juices run clear when pierced.
07 - Remove the baking dish from the oven. Discard any toothpicks and let the chicken rest for 5 minutes before slicing and serving.
# Expert Advice:
01 -
- The goat cheese melts into something almost saucy inside the chicken, keeping every bite incredibly moist even if you accidentally overcook it a little.
- It looks like you spent far more effort than fifteen minutes of prep, which is the best kind of kitchen trick I know.
02 -
- If you cut the pocket too wide the cheese will escape during baking and you will find it pooled in the dish instead of inside the chicken where it belongs, so keep the opening small and use toothpicks generously.
- The chicken continues cooking from residual heat after you pull it out, so taking it out just before you think it is done guarantees juicy results every single time.
03 -
- Place the chicken breasts between two sheets of parchment and pound them slightly before stuffing, this tenderizes the meat and creates a more uniform pocket that cooks evenly throughout.
- Chop sun-dried tomatoes into the filling for a salty tangy punch that elevates the whole dish from great to unforgettable.