Sun-Dried Tomato & Goat Cheese Stuffed Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Stuffed with sun-dried tomatoes and creamy goat cheese, baked with garlic-herb butter until golden. This mediterranean-inspired chicken ready in about 50 minutes pairs (6 oz each) boneless chicken breasts, softened goat cheese, finely chopped fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 30 min Cook: 20 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Butterfly chicken breasts by slicing horizontally through the thickest part, then open like a book. Place between plastic wrap and pound gently to 1/2-inch thickness.
  2. Step 2: Mix sun-dried tomatoes, goat cheese, basil, and minced garlic in a bowl. Divide evenly among chicken breasts and roll tightly, securing with toothpicks.
  3. Step 3: Heat 1 tbsp butter in an oven-safe skillet over medium-high heat until foaming. Add chicken and sear for 2-3 minutes per side until golden brown.
  4. Step 4: Reduce heat to medium, add remaining 2 tbsp butter, and swirl to coat. Sprinkle flour over butter and cook for 1 minute, stirring constantly.
  5. Step 5: Pour in chicken stock and lemon juice, scraping up browned bits. Bring to a simmer and cook for 3 minutes until sauce thickens slightly.
  6. Step 6: Transfer skillet to oven and bake for 15-18 minutes until chicken reaches 165°F internally.

Frequently asked questions

How long does Sun-Dried Tomato & Goat Cheese Stuffed Chicken take to make?

Total time is about 50 minutes (30 min prep + 20 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 & Goat Cheese Stuffed Chicken?

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 softened goat cheese from drying out.

Can I substitute ingredients in Sun-Dried Tomato & Goat Cheese Stuffed Chicken?

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 & Goat Cheese Stuffed Chicken 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 & Goat Cheese Stuffed Chicken?

Mediterranean chicken 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.

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