Chicken with goat cheese recipe is a delicious combination of rich and creamy cheese infuses itself into the moisture of meat of chicken. It is definitely not a meal for everyday, but for a special event or treat. Chicken with goat cheese recipe makes the ordinary ordinary meal out-of-the-ordinary. This recipe shows chicken cooked in white wine, garlic and shallots, mushrooms are sautéed separately and combined only at the last minute with the chicken.
Honey and Goat Cheese Chicken
- Prep time: 15 minutes
- Cook time: 15 minutes
- Servings: 15
- 4 boneless chicken breasts
- 1 sleeve crushed butter crackers
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 oz cut into 4 equal portions goat cheese
- 3 tablespoons honey
- 3 tablespoons melted butter
Preheat oven to 350 °F.
Make a slit in the side of each chicken breast, being very careful not to go through the other side. In a medium bowl, add crushed crackers, red pepper, salt and pepper. Spray the bottom of a 9×13 baking dish with non-stick cooking spray. Stuff each chicken breast with equal amounts of goat cheese and place in baking dish. Press cracker mixture on top of each breast, coating evenly. Spray the top of each breast with non-stick cooking spray. In a small bowl, stir together butter and honey. Bake chicken breast for 10 minutes. Finally, spoon honey butter over chicken and return to oven for 25 minutes.
GOAT CHEESE CHICKEN
Goat Cheese Chicken is such a delicious chicken dinner recipe. Tender chicken breasts are baked in a delicious tomato and red wine sauce then topped with tangy goat cheese. Serve this baked chicken dish with crusty bread and a caesar salad or over pasta, it is excellent for entertaining or just a family dinner.
Goat Cheese, also known as chevre, is a soft cheese that is made from goat’s milk. It can come crumbled or formed in a log (4oz or 8oz). For this recipe you are looking for the log of goat cheese, it will have more moisture and soften a little better in the oven.
In the photos I used a plain goat cheese, however I have also used herbed and garlic. Both were delicious!
There is not a great sub for goat cheese. It has such a distinct flavor that you cannot truly match it with other cheeses.
HOW TO MAKE GOAT CHEESE CHICKEN
Preheat your oven to 400 degrees.
Start by slicing each chicken breasts in half lengthwise, so you end up with 2 thinner chicken breasts. This helps the chicken cook quicker and more evenly.
Season both sides of the chicken breasts liberally with salt and pepper
BROWN THE CHICKEN
Grab an oven safe skillet, dutch oven, or large cast iron skillet. Place over medium – medium/high heat on the stove top. Drizzle 2 tablespoons of oil into the pan.
Brown both sides of the chicken, about 4-5 minutes per side. Do not force the chicken from the pan, once it is browned it will release. Note: You may have to brown the chicken in two batches to not overcrowd the pan.
Remove the browned chicken from the pan and set on a plate.
MAKE THE SAUCE
In the now empty pan place one small onion, chopped, and 3-4 chopped garlic cloves (add a little oil to the pan if it is dry). Saute, stirring constantly for about 2 minutes.
Add ½ cup red wine to the pan and scrape up any browned bits. You will want to use a red wine that is bold in flavor:
- cabernet sauvignon
Let the wine simmer for about 1 minute. Then add the 28 oz can of crushed tomatoes, drained capers, salt, dried basil, dried oregano, smoked paprika, sugar, red and pepper flakes. Give it a good stir to combine.
Add the chicken back to the pan and nestling it down in the sauce.
BAKE THE CHICKEN + GOAT CHEESE
Place in the oven and bake at 400 degrees for 20 minutes.
Remove from the oven, crumble the goat cheese over the chicken breasts and return to the oven for 5-8 minutes, or until the chicken reaches 165 degrees.
If you are already a huge goat cheese fan, definitely check out my recipes for Crispy Chicken with Goat Cheese and Sun Dried Tomatoes and Goat Cheese Pizza.
GOAT CHEESE CHICKEN RECIPE
Goat Cheese Chicken
Goat Cheese Chicken is an elegant yet easy dish that is great for entertaining or a family dinner. Tender chicken breasts and goat cheese are baked in a tomato red wine sauce.
Serve with crusty bread or over pasta.
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6 people
- ▢2 tablespoon olive oil
- ▢3 boneless skinless chicken breasts, cut in half lengthwise to create 6 thinner chicken breasts seasoned generously with salt and pepper
- ▢1 small yellow onion, diced
- ▢3-4 plump garlic cloves, chopped
- ▢½ cup red wine cabernet, merlot, malbec- something with bold flavors
- ▢28 oz canned crushed tomatoes
- ▢1 tablespoon white sugar
- ▢1 teaspoon salt
- ▢1 teaspoon each: dried oregano, dried basil
- ▢¼ teaspoon smoked paprika
- ▢2 tablespoon capers (drained)
- ▢pinch red pepper flakes
- ▢4 oz goat cheese, crumbled If you really love goat cheese you can use up to 8 oz.
Prevent your screen from going dark while you are cooking!
- Preheat the oven to 400°
- In a large oven safe skillet, over medium / medium-high heat, add the olive oil. Place the seasoned chicken breasts in the hot pan and brown on both sides, about 4-5 minutes per side. Set aside on a plate.NOTE: Do not force the chicken from the pan, when it is browned it will release easily.
- In the empty pan add the 3-4 chopped garlic cloves and the diced onions (if the pan is dry add a little olive oil too). Saute, stirring constantly so the garlic does not burn, for about 2 minutes.
- Add the ½ cup wine to the hot pan. Immediately scrape up any browned bits from the bottom of the pan, this is called deglazing. Let the wine simmer in the pan for about 1 minute.
- Pour in the 28 oz. can of crushed tomatoes. Add the 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon basil, 1 teaspoon oregano, ¼ teaspoon smoked paprika, 2 tablespoon drained capers, and pinch of red pepper flakes, stir it around the pan to incorporate. Remove the pan from the heat.
- Nestle the chicken breasts into the sauce.
- Bake at 400° for 20 minutes.
- Crumble the goat cheese over the chicken. Bake for an additional 5-8 minutes.Make sure the chicken has reached 165 degrees.
- Serve immediately with crusty bread or over pasta.
Spinach & Goat Cheese-Stuffed Chicken Breasts
The rich, sharp flavor of goat cheese blends perfectly with the sweet richness of shallots.
For the filling:
- 2 Tbs. olive oil
- 1 cup finely chopped shallots (6 to 8 medium shallots)
- 8 oz. fresh spinach, stemmed and chopped (7 lightly packed cups)
- 1/4 cup dry white wine
- 3-1/2 oz. fresh goat cheese, crumbled
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
For the chicken:
- 4 large boneless, skinless chicken breast halves (8 to 9 oz. each)
- 3/4 cup unbleached all-purpose flour
- 2 large eggs
- 1-1/2 cups fresh breadcrumbs
- Kosher salt and freshly ground pepper
- 2/3 cup olive oil
Make the filling:
- Heat the olive oil in a large skillet over medium to medium low heat. Add the shallots and cook slowly until softened and aromatic, 8 to 10 minutes. Increase the heat to medium and add the spinach (in batches, if necessary) and wine. Cook, stirring frequently, until the spinach is wilted and all the liquid has evaporated, 3 to 4 minutes. Remove from the heat and stir in the goat cheese, salt, and pepper. Let cool to room temperature.
Stuff and cook the chicken:
- If the chicken breasts have tenderloins, remove them. Trim, rinse, and pat the breasts dry.
- Make a pocket on the thicker side of each breast. Using a sharp boning or utility knife, cut into the breast about 1/2 inch from one end. Create a pocket, slicing to within about 1/4 inch of the other side.
- Stuff each breast with about one-quarter of the filling, distributing it evenly throughout the pocket and to the ends. Press on the top of each breast to close the pocket.
- Line up three wide shallow dishes. Fill the first with the flour. In the second, whisk the eggs. In the third, toss the breadcrumbs with 1/2 tsp. salt and 1/2 tsp. pepper.
- Season the breasts generously on both sides with salt and pepper. Dredge one breast well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with the other breasts. Refrigerate for at least 5 minutes and up to 3 hours to let the breading set. Discard any leftover flour, egg, or crumbs.
- Heat the oven to 350°F. Heat the oil in a heavy 10-inch nonstick skillet over medium-high heat. When the oil is very hot, carefully add two of the breasts to the pan and cook until golden brown, about 3 minutes per side. If the oil seems to get too hot, reduce the heat to medium. Transfer the breasts to a baking sheet. Repeat with the other two breasts.
- Bake until the chicken and filling reach 165°F on an instant-read thermometer, about 15 minutes. Serve immediately.
Make Ahead Tips
The filling can be made a day ahead and refrigerated, covered.