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Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts

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Today’s recipe is in partnership with Smart Chicken. As always, all opinions are 100% my own. 

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! 

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts with basil.

SUN-DRIED TOMATO GOAT CHEESE STUFFED CHICKEN BREASTS

Today’s Sun-dried Tomato Goat Cheese Stuffed Smart 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 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. 

I am excited to be sharing today’s recipe in partnership with Smart Chicken.

You might remember a couple of weeks ago I shared a recipe for Chicken Souvlaki using Smart Chicken boneless skinless chicken thighs. 

Today’s recipe uses their organic chicken breasts, which are perfect of this dish.

You can locate their chicken products near you by clicking on this link

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts with fork.     

Smart Chicken air chills their chicken which keeps the chicken tender, moist and when it cooks it develops that juicy flavor we all love. It really effects the flavor of the chicken!

I feel good feeding my family Smart Chicken because of their commitment to quality.

For example, they use no antibiotics ever in the chicken that is sold in stores. 

They also feel that they as livestock producers have an obligation to the animals they raise: to provide the best possible standard of care. 

They handle their chickens through humane practices, comfortable living conditions, and protocols that promote the healthy and well-being of the birds.

This makes me happy as a consumer. 

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts ingredients.

I often hear people mention that they make the same chicken recipes over and over again. 

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. 

WHAT INGREDIENTS DO YOU USE IN THIS STUFFED CHICKEN BREAST RECIPE?

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts on white plate.

HOW DO YOU MAKE SUN-DRIED TOMATO GOAT CHEESE STUFFED CHICKEN BREASTS?

Preheat the oven to 375 degrees.

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. 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.

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts on cutting board.

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.

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts in skillet.

Bake the chicken in the oven for 25-30 minutes or until the chicken reaches an internal tempearture 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 3 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 and parsley and the fresh basil.  Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts with spoon.

WHAT IS THE INTERNAL TEMPERATURE OF CHICKEN?

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. 

HOW DO YOU CUT THE CHICKEN BREASTS FOR STUFFING?

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. 

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts with thyme.

TIPS AND MODIFICATIONS FOR EASY STUFFED CHICKEN BREASTS

  • 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.
  • I like to sprinkle extra goat cheese and sun-dried tomatoes on top of the chicken breasts when I pull it out but you don’t have to. 
  • Fresh herbs are your friend in this recipe- I suggest fresh basil, parsley, thyme and oregano. 
  • These stuffed chicken breasts are great as leftovers. I think they actually taste better the next day after the flavors all meld together. 
  • 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. 
  • Mix up the cheese you use- I think feta or mozzarella would be a great choice. 

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts in skillet.

OTHER STUFFING IDEAS:

You can easily take this recipe and change the stuffing that goes into the chicken breasts.

Here are some other ideas:

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. 

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts with thyme.

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

 

 

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts in skillet.

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts with basil.

Sun-dried Tomato Goat Cheese Stuffed Chicken Breasts

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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! 

Ingredients

  • 2 pounds of Smart Chicken boneless skinless Chicken Breasts
  • Salt and pepper
  • 1 cup of sun-dried tomatoes
  • 4 garlic cloves, minced
  • 4 ounces of crumbled goat cheese, extra for garnish
  • 1 teaspoon oregano
  • 1/2 cup of fresh basil, chopped
  • 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

  1. Preheat the oven to 375 degrees.
  2. In a small bowl combine the sun-dried tomatoes, goat cheese, oregano and lemon zest. Set aside.
  3. Lay the chicken on a a cutting board with the thickest part up.
  4. Use a sharp knife and carefully slice each of the chicken breasts lengthwise to create the pocket to put the stuffing in. 
  5. 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. 
  6. Sprinkle a small amount of salt and pepper on each side of the chicken breasts.
  7. Spoon the goat cheese mixture into the slit of each of the chicken breasts splitting the mixture evenly between the four chicken breasts.
  8. Place the chicken breasts in a non-stick oven safe skillet, cast iron skillet or baking dish.
  9. 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.
  10. While the chicken bakes heat a small skillet over medium heat. Add the butter and stir until it melts and browns, about 3 minutes. Stir in the lemon juice and the olive oil {or use the oil from the sun-dried tomatoes}.
  11. Remove the chicken from the oven and pour the lemon butter sauce over the chicken, Garnish with more goat cheese, fresh thyme and parsley and the 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.

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