Easy and delicious, these baked goat cheese stuffed chicken breasts combine tangy goat cheese with sun dried tomatoes and basil.
These goat cheese stuffed chicken breasts are a quick and easy, but also delicious dinner. If you are a goat cheese lover, this one’s for you! You’ll love that these are baked, so they cook entirely in the oven!
Ingredients and substitutions
A few notes about the key ingredients …
Chicken – you’ll need boneless, skinless chicken breasts for this recipe. The exact size isn’t important, but they should be the full-sized chicken breasts.
Goat Cheese – I usually just crumble goat cheese from a log, but you could also use the already crumbled goat cheese here.
Sun dried tomatoes – I love the sun dried tomatoes packed in oil, as I think they have more flavour. You could also use dried sun dried tomatoes and re-hydrate them in hot water before using.
Bread Crumbs – I love the Italian seasoned dried bread crumbs that are usually found in the bread section at the grocery store. Regular, seasoned dried bread crumbs will also work. You can just season up plain breadcrumbs with some basil, oregano, thyme, salt and pepper etc., if you like.
Fresh basil – it’s hard to beat fresh basil, but if you are out, dried basil leaves will work here, as well.
Recipe tips!
- It’s up to you how much stuffing you put into your chicken. I like to stuff them well, for the best flavour with each bite, so I balance that by cutting the breast in half and making each chicken breast into two servings.
- I had a bit of the filling left and not being one to waste, I spooned it onto the top after the chicken was baked and the filling had shrunk a bit. I found the bit of fresh goat cheese a nice contrast with the baked goat cheese filling, so I’d definitely do that again!
Storing and freezing
Store leftovers in the refrigerator for 2-3 days. This chicken will also freeze for up to 3 months.
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Get the Recipe: Goat Cheese Stuffed Chicken Breasts
Ingredients
- 2 boneless skinless chicken breasts
- 1/3 cup Italian seasoned dried bread crumbs
- 1 Tablespoon extra virgin olive oil
Filling:
- 3 oz. goat cheese
- 2 Tablespoons oil-packed sundried tomatoes, finely chopped
- 2 Tablespoons fresh basil, finely chopped
- Pinch salt
- Freshly ground black pepper
Instructions
- Preheat oven to 375F. (non-convection)
- Make the filling by stirring together all the ingredients in a small bowl. Set aside.
- Stand chicken breast on it’s side. Using a sharp knife, cut a slit in the top of the chicken breast, about 1/2 of the way into the breast and leaving 3/4-inch at either end of the slit. Repeat with the other chicken breast. Divide the filling between the two chicken breasts, filling the pocket. *I like to save a little bit of the filling to spoon on after cooking, since I love the combination of the cooked goat cheese with a little bit of fresh.
- Flatten the breasts slightly. Spread bread crumbs on a plate. Brush the chicken breast with olive oil, then gently press the bottom and sides of the chicken breast into the bread crumbs. Place onto a baking sheet. Repeat with second chicken breast.
- Bake in preheated oven for 30-35 minutes, or until thickest part of the chicken registers 165F using an instant read thermometer. Remove from oven. If you saved a little of the filling, divide between the two. Let stand a few minutes before serving.
Notes
- It’s up to you how much stuffing you put into your chicken. I like to stuff them well, for the best flavour with each bite, so I balance that by cutting the breast in half and making each chicken breast into two servings.
- I had a bit of the filling left and not being one to waste, I spooned it onto the top after the chicken was baked and the filling had shrunk a bit. I found the bit of fresh goat cheese a nice contrast with the baked goat cheese filling, so I’d definitely do that again!
More chicken breast recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I don’t like sun dried-tomatoes so I made this using goat cheese with cranberries instead of the sun dried tomatoes and it was excellent.
I bet it was great with cranberries, too! Another great combination. Thanks!
Made this tonight. It was absolutely delicious. Thank you Jennifer.
So glad to hear, Josephine :) Thanks so much!
This was absolutely DELICIOUS!! Served with a balsamic/elderberry/fig drizzle underneath the chicken breasts which gave it just a hint of sweetness! Thank you for the recipe!
So glad to hear, Katie! Love the sound of that drizzle. Thanks :)
I always seem to have a half empty jar of sundried tomatoes in my fridge, and now I know exactly what I’m doing to do with them! This chicken looks absolutely delicious, Jennifer! I love the combination of sundried tomatoes with goat cheese! This is such an easy, yet scrumptious dinner! Pinned! Cheers!
Thanks Cheyanne :)
Some of the best dinners come from leftover ingredients – and this must be terrific! Love the flavors and that juicy chicken. Makes me want to have a date night ;)
Thanks Tricia! These are especially nice for date night, since they take practically no time to put together, so more time for wine ;)
LOVE the stuffing in these Jennifer. I’m thinking these need to happen this weekend at our house. Can’t wait to try!
Thanks Mary Ann :)
Love how jam packed these are! And I especially love that you used goat cheese – adds such a tang and creaminess! One of these, a simple side and a glass of vino and that’s one heck of a dinner :)
Thanks Dawn! I am a goat cheese lover through and through, so it will always be my first choice ;)