When most people hear the words chicken with goat cheese sauce, they think of pasta. There is a version of this dish that incorporates pasta, but it actually started in Greece. The Goats Cheese Sauce Recipe hails from the island of Santorini, which has a popular dish called Saganaki.
This chicken with goat cheese sauce recipe is so good! The chicken comes out really nice and juicy, and it’s so easy to make. Goat cheese is great for you. Did you know that goat cheese is a natural antibiotic that’s great for your bones, teeth and body? Of course you did. Here’s why goat cheese is the best cheese there is.
Chicken With Goat Cheese Sauce
with Mashed Potatoes & Carrot-Pepper Agrodolce
- 35 MIN
- 2 Servings
For an elevated accompaniment to simply seared chicken (topped with a tangy sauce), we’re serving it alongside a duo of sweet peppers and carrots cooked with vinegar, honey, and raisins—a nod to classic Italian agrodolce, or sweet-and-sour sauce. An additional side of mashed potatoes rounds out the dish on a hearty, comforting note.
- 2 Boneless, Skinless Chicken Breasts
- 6 oz Carrots
- 4 oz Sweet Peppers
- 1 Tbsp Honey
- 1½ Tbsps Golden Raisins
- 1 Tbsp Rice Vinegar
- 2 Tbsps Spreadable Goat Cheese
- 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
- ¼ tsp Crushed Red Pepper Flakes
- ¾ lb Golden Or Red Potatoes
How To: Dice a Potato
Cut large for roasting, or small for soups and stews, there’s a special trick to quickly dicing a potato. Check out the video to see how our chefs do it.
- Sweet Pepper
- Golden Raisins
- Rice Vinegar
- Goat Chees
- Red Pepper Flakes
1Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. In a bowl, whisk together the goat cheese and 2 teaspoons of warm water; season with salt and pepper.
2Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add 2 teaspoons of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3Cook the chicken:
Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with foil to keep warm.
* An instant-read thermometer should register 165°F.
4Make the carrot-pepper agrodolce:
In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the quartered peppers. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired.
5Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and carrot-pepper agrodolce. Top the chicken with the sauce. Enjoy!
Goats Cheese Sauce Recipe
- Prep: 25 mins
- Cook: 18 mins
- Total: 43 mins
- Servings: 4 servings
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Grilled chicken breasts are made extra-special with a flavorful goat cheese sauce. The sauce is seasoned with parsley and garlic herb seasoning. Feel free to broil or pan-grill the chicken in this recipe.
The roasted red pepper makes a beautiful base for this dish, but it can be omitted.
- 4 medium boneless, skinless chicken breasts
- 1 dash salt
- 1 dash freshly ground black pepper
For the Goat Cheese Sauce:
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons dry white wine
- 1 cup chicken broth
- 1 teaspoon finely chopped fresh parsley
- 4 ounces herbed goat cheese
- 1 dash salt, or to taste
- 1 dash freshly ground black pepper, or to taste
- 1/2 teaspoon garlic herb seasoning
For the Roasted Red Pepper Puree:
- 1 (12-ounce) jar roasted red peppers, drained
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, finely chopped
- 1 dash hot sauce, or to taste
- 1 dash salt, or to taste
Steps to Make It
- Gather the ingredients.
- Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly. Salt and pepper both sides of the chicken pieces.
- Lightly oil the grill or grill pan. Grill over medium coals or medium-high heat for about 3 to 5 minutes on each side, or until cooked through.*
- If desired, place a few spoonfuls of the red pepper puree (recipe below) on the plate, place the chicken breast on top of the puree, and spoon the herbed goat cheese sauce (recipe below) over the chicken.
*The minimum safe temperature for chicken is 165 F / 74 C.
Goat Cheese Sauce
- Gather the ingredients.
- Combine 1 tablespoon of olive oil, wine, and chicken broth in a saucepan; bring to a boil. Continue cooking over medium heat until reduced by about half.
- Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until the sauce is thickened.
Roasted Red Pepper Puree
- Gather the ingredients.
- Combine the roasted red peppers, garlic, hot sauce in a blender or food processor. Process until smooth. Force it through a mesh sieve, if desired.
- Taste and season, as needed, with salt and freshly ground black pepper.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Omit the roasted red pepper puree if you’d like.
Chicken with Goat Cheese Sauce
To create the smoothest sauce, use soft goat cheese and serve immediately. Pluck the tiny leaves of a thyme sprig to get one teaspoon of leaves for the sauce.
- 4 (6-ounce) skinless, boneless chicken breast halves
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 4 thyme sprigs
- ¼ cup (2 ounces) soft (log-style) goat cheese
- 1 teaspoon fresh thyme leaves
- Step 1Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
- Step 2Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
- Step 3Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture is reduced to 1 tablespoon (about 1 minute). Add broth and thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes). Remove from heat; discard thyme sprigs.
- Step 4Add cheese to pan; stir with a whisk until smooth. Serve sauce over chicken; sprinkle with thyme leaves.
- Step 5Wine note: While a wine lover might ask which wine goes best with chicken, in this dish, it’s the goat cheese sauce, more than the chicken breasts, that deserves most of your pairing attention. Goat cheese is an ideal partner for sauvignon blanc. Both goat cheese and the sauvignon blanc have clean, fresh, tangy, earthy flavors, so the food and wine mirror each other. A sauvignon blanc I love for the flavor: Tin Roof Sauvignon Blanc from the North Coast of California–about $ -Karen MacNeil
- Per Serving:
- 267 calories; calories from fat 29%; fat 8.6g; saturated fat 2.9g; mono fat 3.3g; poly fat 1.6g; protein 42.7g; carbohydrates 0.6g; fiber 0.1g; cholesterol 105mg; iron 1.6mg; sodium 421mg; calcium 41mg.
HEALTH BENEFITS OF GOAT CHEESE
With a lot of controversy surrounding dairy products like cow’s milk and cow cheese, many people are looking for non-dairy alternatives, like almond milk and goat cheese, to get their “dairy” fix without any actual dairy. But are there benefits of choosing goat cheese versus cow cheese?
Goat cheese is rich in lots of minerals, like calcium, magnesium and potassium. It also helps fight inflammation and provides healthy fats and essential amino acids. Many people who can’t tolerate cow cheese can eat goat cheese without a problem.
The short answer is yes, especially if you’re sensitive to cow cheese. But there are also goat cheese benefits even for people who can tolerate cow’s milk cheese without any issues. For most people, goat cheese is highly digestible and it also contains bioactive compounds that contribute to your health.
Goat Cheese Nutrition
When it comes to basic goat cheese nutrition, it’s a good choice due to its fat and protein content. Goat cheese is rich in several types of healthy fats, like short-chain and medium-chain. fatty acids, monounsaturated fats, polyunsaturated fats and medium-chain triglycerides. It also contains high-quality, easily digestible protein that supplies most of the essential amino acids that you need (in higher amounts than cow cheese).
Goat cheese also contains significant amounts of several major and trace minerals including:
Goat Cheese vs. Cow Cheese
One of the major differences of goat cheese vs. cow cheese is their protein breakdown. Cow cheese contains two major proteins: whey and casein. The casein protein is further categorized into two types: A1 beta casein protein and A2 beta casein protein.
When your body digests the A1 beta casein protein, it gets broken down into a compound called beta-casomorphin-7, which is responsible for a lot of the bad effects, like digestive discomfort, inflammation and cognitive problems, associated with cow’s milk foods.
Unlike cow cheese, which contains both types of casein protein, goat cheese only contains A2 beta casein, which doesn’t get broken down into beta-casomorphin-7. Because of this, researchers from a study that was published in Nutrition Journal in April 2016 set out to see if people who reported that they couldn’t tolerate cow’s milk products could tolerate milk products with only A2 beta casein, like goat’s milk (which is used to make goat cheese).
The researchers found that the consumption of regular cow’s milk led to constipation, cognitive troubles, systemic inflammation and reduced levels of short-chain fatty acids, which contribute to gut health. On the other hand, the products with only A2 beta casein didn’t cause any of these ill effects. In fact, the A2 beta casein products increased the concentration of short-chain fatty acids, which help fight inflammation and support the balance of healthy bacteria in the gut.
Other Goat Cheese Benefits
In addition to helping fight inflammation and contributing to a healthy gut, goat cheese has lower allergenic properties, which means it’s less likely to cause an allergic reaction, according to a July 2019 report in the Asian-Australasian Journal of Animal Sciences. It’s also more easily digested than cow cheese. Sutter Health points out that while both cow cheese and goat cheese contain lower levels of lactose than cow’s milk, many people seem to tolerate goat cheese better.
Goat cheese, and other goat dairy products, are also rich in several different antioxidants that help neutralize free radicals and protect against heart disease. It also contains a bioactive peptide compound called angiotensin-converting-enzyme (or ACE) inhibitor peptides. According to the report in Asian-Australasian Journal of Animal Sciences, this peptide can help fight high blood pressure.