Goat Cheese Stuffed Chicken
Goat Cheese Stuffed Chicken is an elegant dinner that’s surprisingly easy to make. Juicy chicken breasts are stuffed with creamy goat cheese, seared until golden, then finished in the oven for a flavorful meal that’s perfect for weeknights or entertaining.
With just a handful of simple ingredients, this restaurant-quality chicken comes together in about 30 minutes and pairs beautifully with roasted vegetables or a fresh salad.
Be sure to try my Mozzarella Stuffed Meatballs and this Fajita Stuffed Chicken next!
Before You Get Started
- Mix the egg white into the goat cheese until completely smooth to help keep the filling inside the chicken.
- Butterfly the chicken carefully, leaving one side attached.
- Let the chicken sit at room temperature for about 15 minutes before cooking for more even results.
- Any quick-cooking vegetables can be cooked along with the chicken to make a complete meal in one pan.
- Flavored goat cheese is a fun way to boost the flavor of this chicken recipe. Garlic herb is our favorite variety to swap in.
Ingredients
- Chicken breasts – Large boneless, skinless chicken breasts work best.
- Goat cheese – Plain or flavored goat cheese both work well.
- Egg white – Helps bind the filling.
- Salt and pepper – Season to your preference.
- Olive oil – For searing.
- Butter – Adds rich flavor while browning.
- Grape tomatoes, baby spinach, onions – Optional vegetables that cook alongside the chicken for an easy one-pan meal perfect for a weeknight dinner.
See recipe card for quantities.
How to Make Goat Cheese Stuffed Chicken
Preheat the oven to 350 degrees.
Step One: Mix the goat cheese and egg white in a small bowl until smooth and creamy. Butterfly the chicken breast. Make a slit 90% of the way through. Then add the cheese filling to the pocket.
Step Two: Close the chicken over the cheese. Season with salt and pepper.
Step Three: Heat the olive oil and butter over medium high heat, and sear both sides of the chicken in the hot pan.
Step Four: Add any vegetables you’d like that can cook in about 15 minutes. Move the chicken to the hot oven and bake.
Step Five: Add the baby spinach to the pan, if using. Simply lift up the chicken breasts and place them on top of the spinach, and it will cook just from the residual heat. Serve immediately.
Top Tip💡
Use a meat thermometer to check the temperature of the chicken. Don’t overcook the chicken. Remove it from the oven when the internal temperature reaches 160°F in the thickest end. The temperature will continue rising as it rests, leaving the chicken perfectly juicy.
Variations
- Seasonings – If you want to add fresh basil, onion powder, fresh thyme, or a little bit of onion salt or garlic salt, you can. You can either season the chicken breast or stir them into the goat cheese.
- Herb Goat Cheese – Use garlic and herb goat cheese for extra flavor.
- Spinach Goat Cheese Chicken – Mix chopped fresh spinach into the filling.
- Pesto Chicken – Stir some pesto into the goat cheese mixture. We like to add Rosemary Pesto.
- Bacon Goat Cheese Chicken – Cook a few pieces of bacon in the skillet along with the chicken (you can omit the oil and butter). Remove when crisp and chop. Sprinkle the crispy bacon over the finished chicken.
- Sun-Dried Tomato – Add finely chopped sun-dried tomatoes to the filling. Chopped green onions work well with this combo.
- Different Cheese – Substitute Boursin, mozzarella cheese, cream cheese, or feta. When using soft cheese, continue using the egg white to help bind the filling.
Try this Stuffed Greek Chicken for another delicious and flavorful way to cook stuffed chicken breasts.
Equipment
To make this goat cheese chicken breast, you’ll need a sharp knife, a large skillet, an instant-read thermometer, mixing bowls, and a baking dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or in a covered skillet over low heat until warmed through.
You can also freeze cooked stuffed chicken for up to 2 months.
Common Questions
I’ve found that for the best results, I love to use a cast iron skillet. I cook the chicken on medium-high heat in a single layer in the hot skillet, and it gives it a nice crust.
Mixing the egg white into the goat cheese helps it stay together during cooking. Also avoid overfilling the chicken pockets.
It pairs well with roasted potatoes, fresh asparagus, green beans, broccoli, spinach, rice, or a simple salad.
Chicken usually becomes dry from overcooking. An instant-read thermometer is the easiest way to ensure perfectly juicy chicken every time.
Yes. Stuff the chicken up to one day ahead, cover, and refrigerate. When ready to cook, simply season, sear, and bake as directed.
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Goat Cheese Stuffed Chicken
Ingredients
- 2 lb chicken breasts
- 8 oz goat cheese
- 1 egg white
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
- 1 tbsp butter
- grape tomatoes optional
- onions thinly sliced, optional
- baby spinach optional
Instructions
- Preheat oven to 350.
- Combine the goat cheese and egg white in a small bowl.
- Butterfly each chicken breast and divide the filling between the breasts. Close the flap around the filling. Sprinkle the outside with salt and pepper.
- Heat the butter and oil in a large oven-safe skillet over medium-high heat. Sear both sides of the chicken.
- Transfer to the oven and bake for an additional 15-20 minutes or until 160 on a meat thermometer.
- Optional: Add the tomatoes and onions to the pan when transferring to the oven. When the chicken is done, add the baby spinach to the pan under the chicken. It will wilt quickly.
Notes
Nutrition
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