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

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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.