This Goat Cheese Chicken recipe is an elegant yet simple one-pan dinner. Tender chicken is stuffed with herbed goat cheese, seared until golden, and roasted to juicy perfection. The tangy pan sauce makes this dish truly irresistible.
Love Goat Cheese Chicken? So do we! If you're into Chicken Breast Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Goat Cheese Chicken
- Juicy & flavorful: The melted goat cheese bastes the chicken from within.
- Pan sauce game-changer: A velvety, tangy sauce forms from pan drippings.
- Fancy but simple: Looks bistro-worthy but comes together easily in one pan.
- Endlessly adaptable: Swap herbs, add spinach, or use different cheeses.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180 g each)
- 120 g soft goat cheese (chevre), at room temperature
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced
- 1 lemon (you’ll need zest and juice)
- 2 tbsp olive oil
- 60 ml dry white wine or chicken broth
- Salt and black pepper to taste
Tools: A large oven-safe skillet (like cast iron or stainless steel), a small bowl, kitchen twine or toothpicks, and an instant-read thermometer are all you really need.
Notes: Use room-temperature goat cheese for easy blending, and don’t skip the fresh herbs—they cut the richness beautifully.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken to an even thickness. This is the single most important step for even cooking. Place the breasts between two pieces of plastic wrap and gently pound the thicker end until the entire breast is about 2 cm thick. This prevents the thin end from drying out while the thick part cooks through.
- Let your goat cheese come to room temperature. Cold goat cheese is crumbly and difficult to spread. Taking it out of the fridge about 30 minutes before you start cooking will make it wonderfully soft and easy to mix into a smooth, spreadable filling.
- Use an oven-safe skillet. We start this dish on the stovetop to get a gorgeous sear and then finish it in the oven. Using an oven-safe pan means you can seamlessly transition from stovetop to oven without having to transfer the chicken and lose all those delicious browned bits.
- Don’t be shy with the seasoning. Chicken and goat cheese both benefit from a generous amount of salt and pepper. Season the outside of the chicken well, and don’t forget to season the goat cheese mixture itself—taste it to make sure it’s flavorful.
How to Make Goat Cheese Chicken
Step 1: First, preheat your oven to 200°C. Now, let’s prepare the chicken. Place one chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a rolling pin, meat mallet, or even a heavy skillet, gently pound the thicker end of the breast until it’s a uniform thickness—about 2 cm all over. Repeat with the remaining breasts. Pat them completely dry with paper towels; this is crucial for getting a proper sear. Season both sides generously with salt and black pepper.
Step 2: In a small bowl, combine the room-temperature goat cheese, minced garlic, chopped parsley, thyme leaves, and the zest from half the lemon. Mix it all together until it’s smooth and well-combined. Give it a taste—it should be tangy, herby, and delicious. Season with a pinch of salt and pepper. Divide this mixture into four equal portions.
Step 3: Lay a pounded chicken breast flat. Take one portion of the goat cheese mixture and spread it evenly over the center of the breast. Carefully roll the chicken up tightly, starting from one of the shorter ends, to encase the filling. Secure the roll with a couple of toothpicks or tie it with kitchen twine. Repeat with the remaining chicken and filling. You’ll notice the cheese might try to escape, but just tuck it back in—it will melt and stay put during cooking.
Step 4: Place your oven-safe skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully add the chicken rolls, seam-side down if possible. You should hear a satisfying sizzle. Sear them for about 2-3 minutes per side, until you have a deep golden-brown crust on all sides. Don’t move them around too much—let that crust form! This browning equals flavor for your final sauce.
Step 5: Once the chicken is beautifully seared on all sides, transfer the entire skillet to the preheated oven. Roast for 15-18 minutes, or until the internal temperature of the chicken reaches 74°C on an instant-read thermometer. The chicken will be firm to the touch and the juices should run clear.
Step 6: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken rolls to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring every slice is succulent. Don’t skip the rest, or you’ll lose all those lovely juices onto the cutting board.
Step 7: While the chicken rests, make the quick pan sauce. Place the hot skillet back on the stovetop over medium heat. Be careful, it’s hot! Pour in the white wine or chicken broth to deglaze the pan, using a wooden spoon to scrape up all those browned, flavorful bits from the bottom. Let it simmer and reduce by about half, which will take 2-3 minutes. Squeeze in the juice from half the lemon for a bright, acidic kick.
Step 8: Remove the toothpicks or twine from the chicken rolls. Slice them into medallions about 2-3 cm thick—you’ll see the beautiful spiral of herby goat cheese inside. Arrange the slices on a serving platter and drizzle the warm pan sauce over the top. Garnish with a little extra fresh parsley and perhaps a few thin lemon slices for a beautiful presentation.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; cheese filling may separate upon thawing.
- Reviving: Reheat gently in a 160°C oven until warmed through to maintain texture.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, fluffy potatoes are the perfect vehicle for sopping up every last drop of that tangy pan sauce.
- Simple Arugula Salad — A pile of peppery arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a fresh, crisp contrast to the rich, savory chicken.
- Roasted Asparagus — Toss asparagus spears with olive oil, salt, and pepper and roast until tender-crisp. Their earthy flavor and slight char complement the goat cheese beautifully.
Drinks
- A Crisp Sauvignon Blanc — The wine’s bright acidity and citrus notes cut through the richness of the goat cheese and mirror the lemon in the sauce perfectly.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each delicious, cheesy bite.
Something Sweet
- Lemon Sorbet — A light, refreshing scoop of lemon sorbet continues the citrus theme and provides a clean, palate-cleansing finish to the meal.
- Berry Crumble — A warm, rustic berry crumble with a scoop of vanilla ice cream offers a cozy, sweet ending that doesn’t feel too heavy.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken evenly. If your chicken breasts are uneven, the thin parts will be overcooked and dry long before the thick center is done. Taking that extra minute to pound them ensures juicy, perfectly cooked meat from edge to edge.
- Mistake: Using cold goat cheese straight from the fridge. I’ve messed this up before too… cold cheese is stiff and difficult to spread, which can tear the delicate chicken. Let it soften on the counter for a bit—it makes the process so much smoother.
- Mistake: Skipping the sear. That initial browning in the hot skillet isn’t just for color; it’s where you develop deep, complex flavor through the Maillard reaction. A pale chicken roll just won’t taste as good.
- Mistake: Cutting into the chicken immediately after cooking. I know it’s tempting, but if you slice it right away, all the precious juices will run out onto the board. Letting it rest for five minutes allows the fibers to relax and reabsorb those juices.
Expert Tips
- Tip: Use an instant-read thermometer. This is the most reliable way to achieve perfectly cooked chicken every single time. Pull it from the oven at 74°C, and the carryover cooking will bring it to the safe temperature of 75°C while it rests.
- Tip: Get creative with the filling. Stir in some chopped sun-dried tomatoes, wilted spinach, or even a tablespoon of pesto into the goat cheese mixture. It’s a fantastic way to use up bits and bobs in your fridge and customize the flavor to your liking.
- Tip: Make a creamier sauce. If you want an even more luxurious sauce, after you’ve deglazed the pan with wine, stir in a couple of tablespoons of heavy cream or crème fraîche and let it simmer for a minute until slightly thickened.
- Tip: Prep ahead for easy entertaining. You can assemble the chicken rolls—stuff, roll, and secure them—up to a day in advance. Keep them covered in the fridge, then simply sear and bake when you’re ready to cook. It makes dinner parties a breeze.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully here. They’re inherently more forgiving and juicy than breasts. You’ll follow the same method—pound them to an even thickness, spread the filling, roll, and secure. Just keep a close eye on the cooking time, as thighs can cook a little faster. Use your thermometer to be sure; they are done at 82°C.
My goat cheese leaked out during cooking. What did I do wrong?
A little leakage is normal and actually adds flavor to the pan sauce! But if a lot escaped, you might not have rolled the chicken tightly enough, or the filling may have been placed too close to the edges. Next time, make sure your roll is snug and secure it well with twine or several toothpicks. Chilling the stuffed rolls for 15 minutes before searing can also help the cheese firm up.
I don’t have an oven-safe skillet. What can I do?
No problem! Simply sear the chicken rolls in any large skillet you have. Then, transfer them to a baking dish that you’ve lightly greased to finish cooking in the oven. You’ll lose the fond (the browned bits) for the sauce, but you can deglaze your searing skillet with the wine and then pour that liquid over the chicken in the baking dish before it goes in the oven.
How should I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, I strongly recommend using an oven or toaster oven at a low temperature (around 160°C) until warmed through. This will help keep the chicken from drying out. Microwaving can make the texture rubbery and cause further leakage of the cheese.
Can I make this dish dairy-free?
You can certainly try! For a dairy-free version, look for a high-quality vegan goat-style cheese. The flavor profile will be different, but you’ll still get the creamy, tangy element. Another option is to use a thick, seasoned cashew cream or a vegan cream cheese as your filling base. The cooking method will remain the same.
Goat Cheese Chicken
Make this easy Goat Cheese Chicken with a tangy pan sauce for a juicy, elegant one-pan dinner. Ready in 35 minutes! Get the recipe now.
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 150-180 g each)
-
120 g soft goat cheese (chevre, at room temperature)
-
2 tbsp fresh parsley (finely chopped)
-
1 tbsp fresh thyme leaves
-
2 cloves garlic (minced)
-
1 lemon (you'll need zest and juice)
-
2 tbsp olive oil
-
60 ml dry white wine or chicken broth
-
Salt and black pepper (to taste)
Instructions
-
First, preheat your oven to 200°C. Now, let's prepare the chicken. Place one chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a rolling pin, meat mallet, or even a heavy skillet, gently pound the thicker end of the breast until it’s a uniform thickness—about 2 cm all over. Repeat with the remaining breasts. Pat them completely dry with paper towels; this is crucial for getting a proper sear. Season both sides generously with salt and black pepper.01
-
In a small bowl, combine the room-temperature goat cheese, minced garlic, chopped parsley, thyme leaves, and the zest from half the lemon. Mix it all together until it’s smooth and well-combined. Give it a taste—it should be tangy, herby, and delicious. Season with a pinch of salt and pepper. Divide this mixture into four equal portions.02
-
Lay a pounded chicken breast flat. Take one portion of the goat cheese mixture and spread it evenly over the center of the breast. Carefully roll the chicken up tightly, starting from one of the shorter ends, to encase the filling. Secure the roll with a couple of toothpicks or tie it with kitchen twine. Repeat with the remaining chicken and filling. You’ll notice the cheese might try to escape, but just tuck it back in—it will melt and stay put during cooking.03
-
Place your oven-safe skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully add the chicken rolls, seam-side down if possible. You should hear a satisfying sizzle. Sear them for about 2-3 minutes per side, until you have a deep golden-brown crust on all sides. Don’t move them around too much—let that crust form! This browning equals flavor for your final sauce.04
-
Once the chicken is beautifully seared on all sides, transfer the entire skillet to the preheated oven. Roast for 15-18 minutes, or until the internal temperature of the chicken reaches 74°C on an instant-read thermometer. The chicken will be firm to the touch and the juices should run clear.05
-
Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken rolls to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute, ensuring every slice is succulent. Don't skip the rest, or you'll lose all those lovely juices onto the cutting board.06
-
While the chicken rests, make the quick pan sauce. Place the hot skillet back on the stovetop over medium heat. Be careful, it's hot! Pour in the white wine or chicken broth to deglaze the pan, using a wooden spoon to scrape up all those browned, flavorful bits from the bottom. Let it simmer and reduce by about half, which will take 2-3 minutes. Squeeze in the juice from half the lemon for a bright, acidic kick.07
-
Remove the toothpicks or twine from the chicken rolls. Slice them into medallions about 2-3 cm thick—you’ll see the beautiful spiral of herby goat cheese inside. Arrange the slices on a serving platter and drizzle the warm pan sauce over the top. Garnish with a little extra fresh parsley and perhaps a few thin lemon slices for a beautiful presentation.08
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