Stuffed chicken breasts are a wonderful way to enjoy a meal that’s both flavorful and satisfying. This version, filled with sun-dried tomatoes and goat cheese, brings a delightful twist that pairs wonderfully with bright flavors.
This chicken recipe tackles the typical problems of dryness and blandness in stuffed dishes by adding vibrant flavors and creamy textures.
I’ve often struggled with keeping the filling inside the chicken, but after some practice, I found that a careful slicing technique makes all the difference. Nothing’s worse than opening the chicken to find the filling has leaked out, especially when it smells so good in the oven.
This recipe comes together in about 45 minutes, making it a great option for those busy weeknights or when friends drop by unexpectedly. The combination of creamy goat cheese and tangy sun-dried tomatoes not only tastes amazing but also adds a touch of elegance to your dinner table.
If you’re interested in other stuffed delights, take a look at my Stuffed Mushrooms for another tasty option!
Table of contents
Why You Will Love This Recipe
- Rich and Savory Filling , The sun-dried tomatoes and goat cheese create a flavorful stuffing that’s creamy and full of character, making each bite melt in your mouth.
- Quick Prep Time , With just 15 minutes of prep, you can get this dish ready in no time, allowing you to enjoy a delicious homemade meal even on busy weeknights.
- Aromatic Ingredients , Garlic, fresh basil, and oregano fill your kitchen with mouthwatering aromas as it bakes, enhancing the experience of enjoying this flavorful stuffed chicken.
- Meal Prep Friendly , These stuffed chicken breasts hold up well in the fridge, so you can make them ahead and reheat for quick lunches or dinners throughout the week.
Sun-Dried Tomato Goat Cheese Stuffed Chicken
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Diet: Low Salt
Description
Delicious sun-dried tomato goat cheese stuffed chicken breasts, perfect for a flavorful dinner.
Ingredients
- 2 pounds (907 g) boneless, skinless chicken breasts
- 1 cup (about 135 g) sun-dried tomatoes, chopped, preferably oil-packed
- 4 ounces (113 g) goat cheese, crumbled
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 cup (about 15 g) fresh basil, chopped + extra for garnish
- 1/2 lemon, juiced + zest from 1/2 lemon
- 3 tablespoons (42 g) butter
- 1 tablespoon (15 ml) extra virgin olive oil
- Salt and pepper, to taste
- Fresh parsley and fresh thyme, for garnish
Instructions
- Step 1: Preheat Your Oven: Set your oven temperature to 375°F (190°C). This temperature ensures even and safe cooking for the chicken breasts.
- Step 2: Prepare Stuffing Mix: In a small bowl, combine the chopped sun-dried tomatoes, goat cheese, minced garlic, oregano, chopped basil, and lemon zest. Mix thoroughly with a fork until the ingredients are well incorporated into a creamy, flavorful filling.
- Step 3: Slice Chicken for Pocket: Place the chicken breasts on a cutting board with the thickest side facing up. Using a sharp knife, slice each breast lengthwise to create a pocket without cutting all the way through. Take your time to maintain the pocket for stuffing. If chicken breasts are too thick, slice horizontally to deepen the pocket without slicing through.
- Step 4: Season Chicken: Lightly sprinkle salt and pepper on both sides of each chicken breast to enhance the flavor. Use a moderate amount to keep the dish balanced and not overly salty.
- Step 5: Stuff the Chicken: Evenly spoon the goat cheese mixture into the pocket of each chicken breast. Do not overfill to avoid leakage during cooking. To prevent filling from spilling, consider using toothpicks to secure the opening if needed.
- Step 6: Arrange for Baking: Place the stuffed chicken breasts into a non-stick oven-safe skillet. If unavailable, use a baking dish greased with olive oil or butter to create a suitable roasting environment.
- Step 7: Bake to Perfect Doneness: Bake the stuffed chicken breasts in the preheated oven for 25 to 30 minutes. Check internal temperature with a meat thermometer to confirm it reaches 165°F (74°C). Once cooked, let the chicken rest 5 minutes before slicing to retain juices and maintain moistness.
- Step 8: Make the Sauce: While the chicken bakes, melt 3 tablespoons of butter in a skillet over medium heat. Cook until the butter turns a clear golden brown color, which produces a nutty aroma (this usually takes a couple of minutes). Stir in the lemon juice from 1/2 lemon and 1 tablespoon extra virgin olive oil. For a richer sauce, add an additional tablespoon of butter just before serving.
- Step 9: Drizzle Sauce Over Chicken: After baking, remove the chicken breasts from the oven and pour the warm lemon butter sauce evenly over them to add moisture and flavor.
- Step 10: Garnish and Serve: Garnish the stuffed chicken with additional crumbled goat cheese and chopped fresh herbs such as basil, parsley, and thyme to enhance presentation and flavor.
Notes
- Room Temperature: Keep cooked stuffed chicken breasts in an airtight container at room temperature for no more than 4 hours to prevent bacterial growth.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat thoroughly before serving.
- Freezing: Wrap stuffed chicken breasts tightly in plastic wrap, place inside a freezer-safe container, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- When slicing the chicken for the pocket, take your time and use a sharp knife to avoid cutting through the breast completely, which helps keep the filling securely inside.
- If the goat cheese mixture feels too dense or difficult to stuff, add 1 tablespoon of olive oil to the filling and mix well to lighten the texture.
- Use toothpicks to seal the pocket if the filling threatens to spill out during baking. Remove toothpicks before serving.
- Using a meat thermometer is the most reliable way to ensure the chicken is cooked safely to 165°F (74°C).
- Let the chicken rest 5 minutes after baking to maintain juices and avoid dryness.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Go for boneless, skinless chicken breasts for easier stuffing and cooking. Look for firm, pink flesh without any discolorations for the best quality.
- Goat cheese: A soft, creamy goat cheese works well as it blends beautifully with other flavors. Look for a fresh brand for a smooth texture; I prefer the one from the local farmer’s market.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for extra moisture and flavor. Make sure they’re bright red and not overly dried out for the best taste in the filling.
- Fresh basil: Fresh basil adds a burst of flavor to the stuffing. Choose vibrant, green leaves without any browning; this will make your dish taste lively and fresh.
- Garlic: Fresh garlic is key for a punchy flavor. Pick firm, plump bulbs, and avoid any that are sprouting; minced garlic brings a depth that dried just can’t match.
- Pine nuts: These add a lovely crunch and nutty flavor. Look for raw or lightly toasted pine nuts; be cautious of freshness, as they can go rancid quickly if not stored properly.
- Olive oil: Use good quality extra virgin olive oil for drizzling and cooking. It enhances flavor and ensures the chicken stays moist, avoid overly processed oils for the best taste.
- Chicken breasts: Go for boneless, skinless chicken breasts for easier stuffing and cooking. Look for firm, pink flesh without any discolorations for the best quality.
- Goat cheese: A soft, creamy goat cheese works well as it blends beautifully with other flavors. Look for a fresh brand for a smooth texture; I prefer the one from the local farmer’s market.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for extra moisture and flavor. Make sure they’re bright red and not overly dried out for the best taste in the filling.
- Fresh basil: Fresh basil adds a burst of flavor to the stuffing. Choose vibrant, green leaves without any browning; this will make your dish taste lively and fresh.
- Garlic: Fresh garlic is key for a punchy flavor. Pick firm, plump bulbs, and avoid any that are sprouting; minced garlic brings a depth that dried just can’t match.
- Pine nuts: These add a lovely crunch and nutty flavor. Look for raw or lightly toasted pine nuts; be cautious of freshness, as they can go rancid quickly if not stored properly.
- Olive oil: Use good quality extra virgin olive oil for drizzling and cooking. It enhances flavor and ensures the chicken stays moist, avoid overly processed oils for the best taste.
Recipe Tips
- If your chicken breasts are too thick to fill easily, slice them horizontally to create a deeper pocket without cutting all the way through.
- For excess filling, use toothpicks to secure the slit in chicken breasts before cooking, preventing it from spilling out during baking at 375°F.
- When chicken reaches 165°F, let it rest for 5 minutes before slicing. This helps retain juices and keeps the chicken moist.
- If the goat cheese mixture feels too dense, add 1 tablespoon of olive oil to lighten it up while mixing, allowing for easier stuffing.
- For a richer sauce, add 1 more tablespoon of butter to the lemon sauce just before serving, giving it a silky finish.
Serving Suggestions
Serve stuffed chicken breasts with roasted asparagus or sautéed green beans for a vibrant contrast. A side quinoa salad or a Greek cucumber salad rounds out the meal well.
Use leftover stuffed chicken to make a hearty salad or wrap. Add to pasta dishes or alongside steamed vegetables for a nutritious option.
Top with lemon butter sauce or a drizzle of balsamic reduction to enhance flavors. Consider adding fresh herbs like basil or parsley for a garnish.
Recipe variations
- You can use boneless skinless chicken breasts as the base for this recipe; they hold the sun-dried tomato and goat cheese stuffing well during baking.
- Add 1 teaspoon oregano, 1/2 cup chopped fresh basil, and zest from half a lemon to the filling for a flavorful mix seasoned just right for this dish.
- Either fresh or jarred sun-dried tomatoes can be used; be sure to chop about 1 cup finely to mix evenly into the goat cheese stuffing.
- If serving more than four, you can easily double the recipe, using 4 pounds of chicken breasts and 8 ounces of goat cheese, baking in batches or a larger dish.
- This recipe complements well with light sides, such as the spring vegetable mix featured in my Spring Vegetable Risotto, for a well-rounded meal.
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How to Store?
To keep your Sun-dried Tomato Goat Cheese Stuffed Chicken fresh and delicious, follow these storage tips:
Room Temperature: Place cooked stuffed chicken breasts in an airtight container at room temperature up to 4 hours to prevent bacterial growth.
Refrigeration: Store leftover stuffed chicken breasts in an airtight container in the refrigerator up to 4 days. Reheat thoroughly before serving.
Freezing: Wrap stuffed chicken breasts tightly in plastic wrap, place in a freezer container, and freeze up to 3 months. Thaw overnight in the fridge.
Other Recipes You’ll Love
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