Chicken Breasts with Goat Cheese and Basil
Elevate your weeknight dinner with these irresistible Chicken Breasts with Goat Cheese and Basil, a dish that combines creamy decadence and fresh, herbaceous flavors. Tender chicken breasts are filled with a flavorful mixture of tangy goat cheese, finely chopped sun-dried tomatoes, garlic, and delicate basil leaves, creating a melt-in-your-mouth center that pairs beautifully with the savory, golden crust. Finished with a quick sear and baked to juicy perfection in a light broth, this recipe not only bursts with Mediterranean-inspired flavors but also comes together in just 40 minutes. Perfect for an elegant dinner party or a quick and satisfying family meal, serve these stuffed chicken breasts alongside roasted vegetables, creamy mashed potatoes, or a crisp green salad for a restaurant-quality experience at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 120 grams Goat cheese
- 12 leaves Fresh basil leaves
- 50 grams Sun-dried tomatoes (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 120 milliliters Chicken or vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the thickest side of each chicken breast, being careful not to cut all the way through.
In a small bowl, combine the goat cheese, chopped sun-dried tomatoes, minced garlic, and a pinch of salt and pepper. Mix until well incorporated.
Stuff each chicken breast with 1/4 of the goat cheese mixture and 3 fresh basil leaves. Secure the openings with toothpicks to keep the filling intact while cooking.
Rub the outside of each chicken breast with olive oil, and season them evenly with the remaining salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side, until golden brown.
Pour the chicken or vegetable broth into the skillet around the chicken (not over it), then transfer the skillet to the preheated oven.
Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve warm with your favorite side dish, such as roasted vegetables, mashed potatoes, or a fresh salad.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 4306 mg | 187% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 18.8 g | ||
| Protein | 246.3 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1673 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
