Sun-Dried Tomato and Goat Cheese Stuffed Chicken Breast
Juicy chicken breasts stuffed with sun-dried tomatoes and creamy goat cheese, baked with a light herb crust. This mediterranean-inspired one pot ready in about 43 minutes pairs (6 oz each) chicken breasts, chopped sun-dried tomatoes, goat cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) chicken breasts
- 3 tbsp chopped sun-dried tomatoes
- 4 oz goat cheese
- 2 tbsp chopped fresh basil
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Butterfly chicken breasts by slicing horizontally to create a pocket. Place between plastic wrap and pound gently to 1/2-inch thickness.
- Step 2: Mix chopped sun-dried tomatoes, 4 oz goat cheese, 2 tbsp fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Spoon mixture into each chicken breast pocket and secure with toothpicks.
- Step 3: Dredge stuffed chicken in flour, shaking off excess. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
- Step 4: Sear chicken for 3 minutes per side until golden brown, then transfer skillet to preheated 375°F (190°C) oven. Bake for 15-18 minutes until internal temperature reaches 165°F (74°C). Sprinkle with garlic powder, dried oregano, and lemon juice before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato and Goat Cheese Stuffed Chicken Breast take to make?
Total time is about 43 minutes (25 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Dried Tomato and Goat Cheese Stuffed Chicken Breast?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Sun-Dried Tomato and Goat Cheese Stuffed Chicken Breast?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato and Goat Cheese Stuffed Chicken Breast for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sun-Dried Tomato and Goat Cheese Stuffed Chicken Breast?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family loved this one-pot wonder. Easy to make and so flavorful!
- ★★★★★
This was a hit at my dinner party! The sun-dried tomatoes and goat cheese were the perfect combo, and the chicken stayed juicy.
- ★★★★☆
Perfect for a weeknight dinner. The one-pot method made cleanup a breeze.
