Description
Moist, tender chicken breasts stuffed with creamy goat cheese and fresh herbs, then seared and baked for an elegant, flavor-packed main dish perfect for any occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 oz soft goat cheese
- 2 tablespoons chopped fresh herbs (e.g., parsley, thyme, basil)
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Toothpicks or kitchen twine
Instructions
- Preheat oven to 375°F (190°C).
- Pat chicken dry and cut a pocket into each breast, being careful not to slice through.
- In a bowl, combine goat cheese, herbs, garlic, lemon zest, salt, and pepper. Mix well.
- Stuff the mixture into each chicken pocket and secure the edges with toothpicks or twine.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden.
- Transfer skillet to oven and bake for 15–20 minutes, or until chicken reaches 165°F internally. Let rest before serving.
Notes
- Try adding sun-dried tomatoes or roasted red pepper to the filling for extra flavor.
- Serve over mashed potatoes, couscous, or with roasted vegetables.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Reheat in the oven at 325°F with a splash of broth or olive oil to keep moist.
- Substitute goat cheese with cream cheese, feta, or ricotta if preferred.