Chicken Stuffed with Goat Cheese and Garlic
Elevate your dinner game with this decadent Chicken Stuffed with Goat Cheese and Garlic recipe—perfect for a gourmet-style meal at home! Succulent chicken breasts are filled with a creamy, herbaceous mixture of tangy goat cheese, minced garlic, and fresh parsley, then seared to golden perfection and baked until irresistibly juicy. The combination of simple yet bold flavors ensures every bite is bursting with richness and elegance. Seasoned with olive oil, salt, pepper, and optional paprika for a touch of smoky color, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, it's an impressive yet approachable meal idea for weeknights or special gatherings. Pair it with roasted vegetables or a crisp green salad for a complete and unforgettable dining experience.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 4 ounces goat cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 8 pieces toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, make a horizontal slit along the thickest side of each chicken breast to create a pocket. Be careful not to cut all the way through.
In a small bowl, combine the goat cheese, minced garlic, and chopped parsley. Mix until well blended.
Stuff each chicken breast pocket with about 1 ounce of the goat cheese mixture, ensuring the cheese filling is evenly distributed. Use toothpicks or kitchen twine to secure the opening.
Rub each chicken breast with olive oil, then season with salt, black pepper, and paprika (if using).
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 2–3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before removing the toothpicks or cutting the twine.
Serve warm, garnished with additional parsley if desired. Pair with a side of roasted vegetables or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 3408 mg | 148% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 240.9 g | 482% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1957 mg | 42% | |
*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.
