Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts take your chicken dinners to a new level with rich, savory flavors. Tender chicken breasts are stuffed with a sun-dried tomato, goat cheese mixture and baked to perfection. Top your stuffed chicken breasts with fresh herbs and lemon zest. Your family will love this easy chicken recipe!
Table of Contents
- Recipe Ingredients in this Stuffed Chicken Breast Recipe
- How Do You Make Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts?
- Recipe FAQ
- Recipe Modifications
- Other Stuffing Ideas:
- What Should I Serve with Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts?
- Other Chicken Recipes You Might Like:
- Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts Recipe
Today’s Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts are packed with savory, robust flavors.
I first had a dish like this at Carrabba’s called Chicken Bryan and fell in love.
When I left that meal I knew I had to go home and recreate these Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts.
I think that the combination of sun-dried tomatoes and tangy goat cheese together is a match made in heaven. When you stuff that in a tender chicken breast you have the perfect, easy weeknight meal.
This is one you guys are going to want to make time and time again. It is perfect for a dinner party, weeknight dinner or meal-prep. You might remember a couple of weeks ago I shared a recipe for Chicken Souvlaki which you also might like.
Chicken doesn’t have to be boring – they are the perfect base for so many rich, delicious flavors.
I especially love this Greek Lemon Chicken, Moroccan Chicken Thighs and this Tandoori Grilled Chicken in addition to today’s Stuffed Chicken Recipe.
Recipe Ingredients in this Stuffed Chicken Breast Recipe
- Boneless Skinless Chicken Breasts: this recipe uses boneless, skinless chicken breasts. I love the way they pair with the sauce and the creamy goat cheese. You can swap them out for chicken thighs or chicken tenderloins but of course you will need to adjust the cook time accordingly.
- Sun-dried Tomatoes: these add a savory flavor alongside the creamy goat cheese. The pairing really is my all-time favorite!
- Garlic: fresh garlic adds a lot of flavor to this recipe but you can always use garlic powder if that is all you have on hand.
- Goat Cheese: creamy goat cheese is such a create cheese to use in this dish. It works so nicely with the sun-dried tomatoes and the chicken.
- Oregano: dried oregano is added to this recipe to add earthiness.
- Fresh Basil, Fresh Thyme and Fresh Parsley: fresh herbs take this recipe to the next level. If you can get your hands on fresh herbs I always suggest going that route when garnishing and finishing off a dish.
- Lemon Juice and Lemon Zest: fresh lemon juice and lemon zest are added into the sauce of this chicken recipe. The sweetness offsets the savory flavors so nicely!
- Butter: butter adds a nutty, rich flavor to the sauce.
How Do You Make Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts?
Preheat the oven to 375 degrees.
Step 1. Create Goat Cheese Mixture: In a small bowl combine the sun-dried tomatoes, goat cheese, oregano and lemon zest. Set aside. Place the chicken breasts on a cutting board.
Step 2. Prepare the Chicken: Start at the top and carefully cut a slit going down the chicken breast. Be careful not to cut all the way through the chicken.
Sprinkle a small amount of salt and pepper on each side of the chicken breasts.
Step 3. Add Goat Cheese to the Chicken: Spoon the goat cheese filling into the slit of each of the chicken breasts splitting the mixture evenly between the four chicken breasts.
Place the chicken breasts in a non-stick oven safe large skillet, cast iron skillet or baking dish.
Step 4. Bake the Chicken: Bake the chicken in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees F with a meat thermometer. Keep in mind that the thicker the chicken breast the longer it will take. While the chicken bakes heat a small skillet over medium heat.
Step 5. Create the Butter Sauce: Add the butter and stir until it melts and browns, about 5-8 minutes. Stir in the lemon juice and the olive oil {or use the oil from the sun-dried tomatoes}. Remove the goat cheese stuffed chicken breast from the oven and pour the lemon butter sauce over the chicken.
Step 6. Serve with Garnishes: Garnish with more goat cheese, fresh thyme and parsley and the fresh basil. I also love to serve this with an Arugula Salad, fresh asparagus and crusty bread.
Recipe FAQ
Chicken should be cooked to an internal temperature of 165 degrees F. Since this chicken breast is stuffed make sure you take the temperature of the chicken and not the sun-dried tomato and goat cheese mixture.
You will want to lay the chicken breasts on a cutting board with the thickest part up.
Use a sharp knife and carefully slice each of the chicken breasts lengthwise to create the pocket to put the stuffing in. I start from the top of the chicken breasts and slowly slice it going down the chicken breasts. Make sure to not cut all the way through the chicken breast otherwise the stuffing will fall out easily.
If you find that you have a lot of stuffing mixture and it will not stay in the chicken breasts I suggest using toothpicks to close the chicken breasts around the mixture. You can bake them with the toothpicks in to keep everything together.
Searing the chicken before baking it adds flavor to the chicken. I suggest doing this in a cast-iron or non-stick skillet over medium-high heat. I sear for about 3-4 minutes per side then transfer to the oven.
These stuffed chicken breasts are great as leftovers. I think they actually taste better the next day after the flavors all meld together.
Recipe Modifications
- Fresh Herbs: Fresh herbs are your friend in this recipe- I suggest fresh basil, parsley, thyme and oregano.
- Chicken: I used chicken breasts for this recipe but you can use chicken thighs or chicken tenderloins in its place.
- Tomatoes: If you don’t have sun-dried tomatoes or prefer regular tomatoes try these Oven Roasted Tomatoes or Simple Marinaded Tomatoes.
- Vegetables: Other vegetables would be a great addition to this recipe. Some favorites would be green beans, broccoli or asparagus.
- Cheese: Mix up the cheese you use- I think feta or mozzarella would be a great choice. I also think that cream cheese would be great mixed with herbs for a stuffing.
- Other Ingredients: I think caramelized onions, artichoke hearts, roasted red peppers and olives would also be great additions to this meal.
Pro Tip: When cooking with sun-dried tomatoes I highly suggest using some of the oil that you find in the jar of tomatoes. It is packed with flavor and a nice addition to the dish.
Other Stuffing Ideas:
Here are some other stuffing ideas for these chicken breasts:
- Spinach, artichoke and mozzarella cheese: I would use frozen spinach and make sure you squeeze out the excess water before using. I would add that to chopped artichoke hearts and mozzarella cheese.
- Kalamata olives, feta cheese and roasted red peppers: I think that a Mediterranean twist on these stuffed chicken breasts would be really fun. I would use sliced kalamata olives, crumbled feta cheese and chopped sun-dried tomatoes.
- Pico de Gallo, sharp cheddar cheese and black beans: You could easily make a tex-mex style stuffed chicken breast. I would make sure the pico de gallo is drained so it doesn’t have excess juices in it and then add that with black beans and sharp cheddar cheese.
What Should I Serve with Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts?
- Potatoes: Potatoes are always a great addition to a chicken recipe. I love making these Air Fryer Twice Baked Potatoes, Spicy Lebanese Potatoes or Baked French Fries.
- Vegetables: I always make a vegetable side dish to go with chicken dishes. I especially love these Mediterranean Roasted Vegetables, Turmeric Cauliflower or this Lemon Parmesan Broccoli.
- Salad: Another side dish I almost always serve is salads. I especially like this Lemon Arugula Salad with Pine Nuts, Zucchini Chickpea Quinoa Salad or this Easy Kale Salad with Lemon Dressing. Looking for more delicious chicken recipes? Try our Sheet Pan Honey Balsamic Chicken Tenders and Vegetables
Other Chicken Recipes You Might Like:
If you like chicken recipes try one of these recipes:
- SUN-DRIED TOMATO FARRO CHICKEN BAKE
- YOGURT MARINATED CHICKEN TENDERS
- AIR FRYER MEDITERRANEAN CHICKEN THIGHS
- CHICKEN KOFTA
- LEMON GARLIC CHICKEN
- CHICKEN SHAWARMA
Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts
Ingredients
- 2 pounds of boneless skinless Chicken Breasts
- Salt and pepper
- 1 cup of sun-dried tomatoes,, chopped
- 4 garlic cloves,, minced
- 4 ounces of crumbled goat cheese,, extra for garnish
- 1 teaspoon oregano
- 1/2 cup of fresh basil,, chopped + plus more for garnish
- 1/2 of a lemon juiced + the zest of 1/2 of a lemon
- 3 tablespoons of butter
- 1 tablespoon extra virgin olive oil
- Fresh parsley for garnish
- Fresh thyme for garnish
Instructions
- Preheat the oven to 375 degrees.
- In a small bowl combine the chopped sun-dried tomatoes, goat cheese, garlic, oregano, basil and lemon zest. Set aside.
- Lay the chicken on a a cutting board with the thickest part up.
- Use a sharp knife and carefully slice each of the chicken breasts lengthwise to create the pocket to put the stuffing in.
- I start from the top of the chicken breasts and slowly slice it going down the chicken breasts. Make sure to not cut all the way through the chicken breast otherwise the stuffing will fall out easily.
- Sprinkle a small amount of salt and pepper on each side of the chicken breasts.
- Spoon the goat cheese mixture into the slit of each of the chicken breasts splitting the mixture evenly between the four chicken breasts.
- Place the chicken breasts in a non-stick oven safe skillet, cast iron skillet or baking dish.
- Bake the chicken in the oven for 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees F. Keep in mind that the thicker the chicken breast the longer it will take.
- While the chicken bakes heat a small skillet over medium heat. Add the butter and stir until it melts and browns, about 5-8 minutes. Stir in the lemon juice and the olive oil {or use the oil from the sun-dried tomatoes}.
- Remove the chicken from the oven and pour the lemon butter sauce over the chicken. Garnish with more goat cheese, fresh thyme, parsley and fresh basil.
Notes
- You can skip the butter and just sub all olive oil in for the lemon sauce.
- Since this chicken breast is stuffed make sure you take the temperature of the chicken and not the sun-dried tomato and goat cheese mixture.
- If you find that you have a lot of stuffing mixture and it will not stay in the chicken breasts I suggest using toothpicks to close the chicken breasts around the mixture. You can bake them with the toothpicks in to keep everything together.
It’s in the oven right now! Confused on the butter direction though…browned butter takes much longer than 3 minutes, no?
Probably more the 5 minute mark to brown butter. I will change that. Thanks. Hope you like it.
Made these last night. The mixture of the flavors of the lemon zest and sun dried tomatoes and herbs and cheese was yum!!!! Great idea to save the oil from the tomatoes for adding at end was lovely. This site is so GREAT!
This is better than Carabas! The goat cheese i used was blueberry lemon. I think it made it better. The whole recipe serves 4. I reduced it for 2. But i will be adding it to my favorite recipes. It’s quite impressive and not hard at all.
I didn’t see the garlic in the recipe. I put it in with the goat cheese and tomato…
I made this for New Year’s Eve dinner and we all loved it! My son and daughter-in-law asked for the recipe. It isn’t as fussy as it may appear and is well worth the effort! Goat cheese adds great flavor!
I am so glad that you guys liked it! We love this one too!
We loved the flavors.