Sun-Dried Tomato & Goat Cheese Stuffed Chicken Breasts

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

Juicy chicken breasts stuffed with sun-dried tomatoes, creamy goat cheese, and herbs, baked until golden and served with a rich lemon-dill sauce. This mediterranean-inspired chicken ready in about 48 minutes pairs chicken breasts, sun-dried tomatoes, goat cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

★ 4.3 (10 ratings) Prep: 20 min Cook: 28 min Serves 4 Mediterranean cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a bowl, mix 1/4 cup chopped sun-dried tomatoes, 2 oz crumbled goat cheese, 2 tbsp chopped basil, and 1 minced garlic clove. Season with 1/4 tsp salt and 1/8 tsp pepper.
  2. Step 2: Place each chicken breast flat and spread 1/4 of the filling mixture evenly over the top. Roll up tightly and secure with toothpicks. Place seam-side down in a baking dish.
  3. Step 3: Drizzle with 1 tbsp olive oil and bake for 25-28 minutes until internal temperature reaches 165°F (74°C) and chicken is golden.
  4. Step 4: While chicken bakes, whisk lemon juice, 1/4 cup heavy cream, and 1 tbsp water in a saucepan. Simmer over medium heat for 3-4 minutes until slightly thickened. Remove chicken from oven, let rest 5 minutes, then slice. Drizzle with warm sauce and serve immediately.

Frequently asked questions

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

Total time is about 48 minutes (20 min prep + 28 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 Breasts?

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 chicken breasts from drying out.

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

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 Breasts 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 Breasts?

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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