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Stuffed Chicken Breasts with Goat Cheese and Sun-Dried Tomatoes

This dish features tender chicken breasts carefully stuffed with creamy goat cheese, sun-dried tomatoes, and fresh basil, then seared to golden perfection and baked until juicy and flavorful. The final result is a beautifully browned, crispy exterior with a hot, gooey filling that showcases a balance of smoky, tangy, and herbal flavors. A simple yet elegant main course perfect for weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 4 oz goat cheese soft, crumbled
  • 1/2 cup sun-dried tomatoes chopped
  • 1/4 cup fresh basil chopped
  • 1 tsp smoked paprika for seasoning
  • 1 tbsp olive oil for searing
  • to taste salt and pepper for seasoning
  • 1 tbsp balsamic glaze for drizzling

Equipment

  • Sharp paring knife
  • Meat thermometer
  • Oven-safe skillet
  • Toothpicks
  • Basting brush

Method
 

  1. Preheat your oven to 200°C (390°F).
  2. Lay each chicken breast flat on a cutting board and carefully slice a horizontal pocket into the thick side, making sure not to cut all the way through.
  3. Mix the goat cheese, chopped sun-dried tomatoes, and basil in a small bowl until well combined.
  4. Using a spoon, generously stuff each chicken pocket with the cheese mixture, pressing gently to pack the filling inside.
  5. Secure the openings with toothpicks if needed, then season the outside of each chicken breast with salt, pepper, and smoked paprika.
  6. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering and fragrant.
  7. Place the stuffed chicken breasts in the hot skillet, searing each side for 3-4 minutes until golden brown and crispy.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.
  9. Remove from the oven, carefully take out the toothpicks, and let the chicken rest for 5 minutes to retain juices.
  10. Slice the stuffed chicken breasts and arrange on plates. Drizzle with balsamic glaze for a touch of sweetness and serve immediately.

Notes

Ensure not to overstuff the chicken pockets to prevent spillage during searing. Use a meat thermometer to accurately check doneness. Resting the chicken helps keep the juices inside, making each bite moist and flavorful.