Goat Cheese Stuffed Chicken (Printable)

Tender chicken breasts filled with herbed goat cheese and baked until golden for an effortless, elegant weeknight 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 and 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)

# Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - In a small bowl, combine the softened goat cheese, chives, parsley, garlic, lemon zest, 1/4 tsp black pepper, and a pinch of salt. Mix until smooth and creamy.
03 - Using a small sharp knife, make a deep horizontal pocket in each chicken breast, being careful not to cut all the way through.
04 - Carefully spoon the goat cheese mixture into each pocket, filling generously. Secure the openings with toothpicks if needed.
05 - Rub the outside of each stuffed chicken breast with olive oil, then season evenly with 1/2 tsp salt, 1/2 tsp black pepper, and paprika if using.
06 - Place the stuffed chicken breasts in the prepared baking dish. Bake uncovered for 25 to 30 minutes, until the chicken is cooked through and the juices run clear.
07 - Remove from the oven and discard any toothpicks. Let the chicken rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The filling melts into something almost like a sauce inside the chicken, keeping every bite incredibly moist even if you accidentally overcook it by a minute or two.
  • It looks like something you would order at a bistro but the entire process is genuinely foolproof, even on your first try.
  • Lemon zest tucked into the cheese gives each bite a brightness that makes people ask what your secret is.
02 -
  • If you cut the pocket too far and create a hole, do not panic, just press the cheese in gently and the chicken will seal itself as it cooks in most cases.
  • An instant read thermometer inserted into the thickest part should read 74 degrees C (165 degrees F), and pulling the chicken at exactly that temperature instead of guessing changed my results dramatically.
03 -
  • Place the chicken smooth side up in the baking dish so the seasoned top gets direct oven heat and develops that appetizing golden color.
  • Letting the stuffed chicken sit in the fridge for thirty minutes before baking helps the filling firm up so less of it escapes during cooking.

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