Goat Cheese And Herb Stuffed Chicken Breasts

Serving 4 people

40 min


  • boneless skin-on chicken breasts 4 skin-on boneless chicken breasts
  • butter 2 tablespoons butter
  • canola oil 2 tablespoons canola oil
  • dijon mustard 1 tablespoon Dijon mustard
  • egg white 1 large egg white
  • fresh parsley 2 tablespoons finely minced fresh parsley
  • fresh tarragon 2 tablespoons chopped fresh tarragon
  • fresh thyme 2 sprigs fresh thyme
  • garlic 2 cloves garlic, smashed
  • goat cheese 8 ounces goat cheese, crumbled
  • kosher salt Kosher salt and freshly ground black pepper
  • lemon zest Zest of 2 lemons
  • shallots 1 tablespoon finely minced shallots
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How to make it

  1. Watch how to make this recipe.
  2. Preheat the oven to 375 degrees F.
  3. Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
  4. Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated.
  5. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
  6. Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening.
  7. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes.
  8. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.