Description
A delicious and elegant Goat Cheese Stuffed Chicken recipe featuring tender butterflied chicken breasts filled with creamy goat cheese and fresh herbs, baked to perfection for a juicy, flavorful main course perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 4 pieces boneless, skinless chicken breasts, butterflied
Filling
- 8 oz creamy goat cheese, room temperature
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 3 cloves garlic, minced
- Salt to taste
- Pepper to taste
Seasoning & Cooking
- 2 tbsp olive oil
Instructions
- Prep: Preheat your oven to 400°F (204°C). Using a sharp knife, carefully slice deep pockets into each butterflied chicken breast, being careful not to cut all the way through. This will allow space to stuff the filling inside.
- Mix Filling: In a bowl, combine the creamy goat cheese with the finely chopped fresh thyme, rosemary, minced garlic, salt, and pepper. Mix thoroughly until the mixture is smooth and well blended.
- Stuff & Season: Gently fill each chicken pocket with the goat cheese and herb mixture. Avoid overstuffing to prevent cheese from leaking during cooking. Place the stuffed breasts into a baking dish, then drizzle evenly with olive oil to help keep the chicken moist.
- Bake: Bake the stuffed chicken breasts in the preheated oven for 25-30 minutes. Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C) in the thickest part. This guarantees the chicken is fully cooked while retaining juiciness.
Notes
- Butterflying chicken breasts ensures even cooking and allows for ample filling space.
- Use fresh herbs for the best flavor, but dried herbs can be substituted if necessary.
- Allow the goat cheese mixture to come to room temperature for easier mixing and stuffing.
- Make sure not to overstuff the chicken pockets to prevent leaking during baking.
- Serve with a side of roasted vegetables, salad, or rice for a complete meal.
