Goat Cheese Stuffed Chicken (Printable)

Juicy chicken breasts stuffed with herbed goat cheese and baked until golden and irresistible.

# What You'll 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 & Seasoning

09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/2 tsp freshly ground black pepper
12 - 1/2 tsp paprika (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a baking dish with olive oil or cooking spray.
02 - In a small mixing bowl, combine the softened goat cheese, chives, parsley, garlic, lemon zest, 1/4 tsp black pepper, and a pinch of salt. Stir until smooth and evenly blended.
03 - Using a sharp knife, create a deep pocket in each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through.
04 - Divide the goat cheese mixture evenly among the four chicken breasts, spooning it into each pocket. Secure the openings with toothpicks if needed to keep the filling contained.
05 - Rub the outside of each stuffed chicken breast with olive oil, then season generously with 1/2 tsp salt, 1/2 tsp black pepper, and paprika if desired.
06 - Arrange the stuffed chicken breasts in the prepared baking dish and bake uncovered for 25–30 minutes, until the internal temperature reaches 165°F and juices run clear.
07 - Remove from the oven, discard any toothpicks, and let the chicken rest for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • The filling melts into something tangy and herb flecked while the chicken stays incredibly juicy inside.
  • It looks like you spent hours on it but honestly the hardest part is making the pocket without poking through the other side.
  • Everything bakes in one dish so cleanup is almost nothing, which matters more than people admit.
02 -
  • Do not skip the resting time because that five minutes keeps the filling inside where it belongs instead of pooling on the cutting board.
  • If your chicken breasts are very thick, consider butterflying them first and then rolling the filling inside for more even cooking.
03 -
  • Use your fingers to feel the pocket as you cut rather than just eyeballing it, because your fingertips will tell you when you are getting dangerously close to the other side.
  • A dusting of paprika on top is not just for color. It creates a subtle crust that makes the first bite taste completely different from the creamy center inside.

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