Patrick Oconnell
Chicken thighs and goat cheese are a delicious combination and can be cooked in a variety of ways. Chicken thighs are a versatile cut of meat that can be baked, fried, or grilled, and they pair well with the tangy and creamy flavour of goat cheese. One popular way to cook chicken thighs and goat cheese is to stuff the chicken with a mixture of goat cheese, artichoke hearts, spinach, and sun-dried tomatoes, and then bake or fry the chicken until it is golden and crispy. Another option is to create a goat cheese and sage sauce to serve over the chicken. This dish can be made with boneless, skinless chicken thighs and is a simple yet flavorful meal.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken thighs, goat cheese, spinach, artichoke hearts, sun-dried tomatoes, basil, olive oil, chicken broth, kosher salt, black pepper, flour, butter, thyme leaves, onion, mushrooms, bacon, milk, sage |
| Utensils | Skillet, cutting board, plastic wrap, meat mallet, toothpicks/kitchen twine, oven-safe dish, blender/food processor, baking pan, wire racks |
| Preparation | Pound chicken thighs with a meat mallet to flatten, stuff with goat cheese and other ingredients, wrap in bacon, cook in a skillet or oven |
| Cooking Time | 4-6 minutes in a skillet, 25-35 minutes in the oven, 2 minutes under the broiler |
| Cooking Temperature | Oven: 350°F-450°F/220°C, Broiler: High |
| Servings | N/A |
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What You'll Learn
- Chicken thighs stuffed with goat cheese, artichoke hearts, spinach and sun-dried tomatoes
- Bacon-wrapped chicken thighs stuffed with mushrooms and goat cheese
- Chicken in goat cheese and sage sauce
- Chicken and goat cheese skillet
- Goat cheese and sun-dried tomato stuffed chicken thighs with brown butter sauce
Chicken thighs stuffed with goat cheese, artichoke hearts, spinach and sun-dried tomatoes
This mouth-watering dish is a great way to elevate a simple chicken dinner. The creamy tang of the goat cheese, the earthy artichoke hearts, the rich sun-dried tomatoes and the healthy spinach all come together to create an explosion of flavours. The best part? It's super easy to make and comes together in just 30 minutes!
Ingredients:
- 1 ½ pounds bone-in, skin-on chicken thighs (about 4 pieces)
- Goat cheese
- Artichoke hearts
- Spinach
- Sun-dried tomatoes
- Cream cheese
- Basil
- Kosher salt
- Freshly ground black pepper
Optional Ingredients:
- Olive oil
- Chicken broth/stock
- Flour
- Butter
Method:
Firstly, let the chicken come to room temperature for at least 20 minutes. This ensures an even internal temperature for cooking. Preheat your oven to 350°F.
In a medium-sized bowl, mix the goat cheese and cream cheese until smooth. Add the spinach, artichoke hearts, sun-dried tomatoes, basil, salt and pepper, and stir until combined.
Pat the chicken dry with a paper towel. Carefully loosen the skin from the meat, creating a pocket. Place a spoonful of the cheese mixture in the pocket, keeping it in a small mound. Pull the skin to cover the chicken and season with salt and pepper.
Heat some olive oil in a large cast-iron skillet over medium-high heat. Place the chicken skin-side down and cook for 4-5 minutes, until golden and crispy. Turn the chicken over and cook for another 4-5 minutes.
Transfer the chicken to an oven-safe dish. Bake for about 15 minutes, or until the internal temperature reaches 160°F. The chicken is done when it is no longer pink and the juices run clear.
For an extra crispy dish, dredge the chicken in flour before placing it in the skillet. You can also finish the dish with a sage brown butter sauce. Simply heat butter in a skillet until bubbly and brown, then spoon over the chicken.
There you have it! A delicious and easy meal that's sure to impress.
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Bacon-wrapped chicken thighs stuffed with mushrooms and goat cheese
This mouth-watering recipe is a lot easier to make than it looks and is sure to impress your guests! The chicken thighs are stuffed with a creamy goat cheese and mushroom mixture, wrapped in bacon, and cooked to perfection in the oven. The result is juicy chicken with crispy bacon – a delicious and elegant meal that is perfect for a dinner party.
Ingredients:
- Chicken thighs (bone-in, skin-on)
- Goat cheese
- Mushrooms
- Onion
- Thyme
- Salt and pepper
- Olive oil
- Bacon
Instructions:
- Preheat your oven to 450°F/220°C.
- Heat some olive oil in a medium pan and cook the onion over low heat for 5 minutes until tender.
- Add the mushrooms, thyme, salt, and pepper to the pan and continue cooking for 10 minutes.
- Pat the chicken thighs dry with a paper towel. Carefully loosen the skin from the meat, creating a pocket for the stuffing.
- Spoon the mushroom and goat cheese mixture into the pocket between the skin and the chicken.
- Wrap each chicken thigh with bacon, securing it with toothpicks if needed.
- Place the bacon-wrapped chicken thighs in a skillet and sear on all sides until the bacon is crispy.
- Transfer the skillet to the oven and bake for about 15 minutes, or until the internal temperature of the chicken reaches 165°F.
- Allow the chicken to rest before serving, as the cheese will be very hot.
- Enjoy your delicious Bacon-Wrapped Chicken Thighs Stuffed with Mushrooms and Goat Cheese!
Tips and Variations:
- You can substitute chicken thighs with chicken breast, but they will be less juicy due to their lower fat content.
- If you're not a fan of mushrooms, you can replace them with chopped canned artichokes or cooked spinach.
- For a crispy finish, use streaky bacon or prosciutto slices for wrapping.
- This dish pairs well with a fresh salad, such as Summer Tomato Salad or Beet Sauerkraut Salad.
- For a potato side dish, try Oven Roasted Potatoes with Mushrooms and Onions or Hasselback Potatoes.
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Chicken in goat cheese and sage sauce
Ingredients:
- Chicken thighs
- Goat cheese
- Sage
- Olive oil
- Salt and pepper
- Milk
Steps:
- Cut the chicken thighs into 1-inch pieces.
- Season the chicken with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add the chicken to the skillet and cook until browned, about 2 minutes per side.
- In a separate pan, heat some olive oil and cook onions until tender.
- Add the chicken pieces to the pan with the onions and cook until they begin to brown and are sealed on each side.
- Pour in the milk and crumble in the goat cheese. Stir until the cheese is melted and smooth.
- Stir in chopped sage.
- Continue cooking at a low bubble until the chicken is cooked through and the sauce has thickened.
- Stir in the remaining sage right before serving.
You can serve this dish with a side of your choice. Enjoy!
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Chicken and goat cheese skillet
To begin, you'll want to prepare your chicken thighs. Bone-in, skin-on chicken thighs are ideal for achieving a crispy, crunchy skin and juicy meat. Pat the chicken dry with a paper towel, and then carefully loosen the skin from the thigh meat to create a pocket, ensuring the skin remains connected to the meat at the edges.
For the stuffing, you can mix goat cheese with various ingredients such as spinach, artichoke hearts, sun-dried tomatoes, basil, and cream cheese. Season the mixture with kosher salt and freshly ground black pepper to taste. Gently place a spoonful of the goat cheese mixture into the pocket under the skin of each chicken thigh, pulling the skin back to cover the meat.
Next, heat some olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and cook for about 4-5 minutes, or until the skin is golden and crispy. Turn the chicken over and cook for an additional 4-5 minutes until golden brown. Transfer the chicken to an oven-safe dish and place it in the oven to finish cooking, about 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is in the oven, you can prepare a quick sauce in the same skillet. Add some butter to the skillet and melt it over medium heat until it becomes bubbly and browns slightly. You can also add some sage to the sauce for additional flavour.
Once the chicken is cooked through, transfer it back to the skillet and coat it in the sauce for about 2 minutes, turning frequently. Finally, serve the chicken thighs on plates and spoon the delicious sauce over the top. Enjoy your chicken and goat cheese skillet!
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Goat cheese and sun-dried tomato stuffed chicken thighs with brown butter sauce
This mouth-watering recipe combines juicy chicken thighs, tangy goat cheese, and sweet sun-dried tomatoes, resulting in a flavourful and elegant dish. The chicken thighs are stuffed with a creamy mixture of goat cheese and sun-dried tomatoes, then cooked to perfection and served with a rich brown butter sauce.
Ingredients:
- 4 boneless, skinless chicken thighs
- 4 ounces (110 grams) goat cheese, softened
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 teaspoon dried sage
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 2 tablespoons all-purpose flour
- 4 tablespoons butter
- 2 tablespoons olive oil
Instructions:
Begin by preparing the chicken thighs. Place them onto a cutting board and cover with plastic wrap. Using a meat mallet, gently pound the thighs to flatten them slightly. This technique helps create a uniform thickness, ensuring even cooking.
In a small bowl, combine the softened goat cheese, chopped sun-dried tomatoes, dried sage, salt, and pepper. Mix well to incorporate all the ingredients into a smooth and creamy mixture.
Spread an equal amount of the goat cheese mixture down the middle of each chicken thigh. Starting at one end, carefully roll the meat around the filling. Secure the rolls with toothpicks or kitchen twine to hold their shape.
Season the chicken rolls with salt and pepper, then dredge them in the flour, shaking off any excess. This step creates a delicious crust when the chicken is cooked.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet over medium-high heat. Once the butter has melted and the skillet is hot, carefully place the chicken rolls into the pan. Cook for about 2 minutes per side, or until they are nicely browned. This step gives the chicken a beautiful golden colour and helps lock in the juices.
Transfer the seared chicken to an oven-safe dish and place it in the preheated oven. Bake for approximately 25 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C) to ensure doneness.
While the chicken is baking, prepare the brown butter sauce. Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Allow the butter to cook until it turns a deep brown colour and develops a nutty aroma. Keep a close eye on the butter, as it can go from brown to burnt very quickly.
Once the chicken is cooked, transfer it back to the skillet with the brown butter. Cook for an additional 2 minutes, turning the chicken frequently to coat it evenly in the buttery sauce.
Finally, plate the chicken and spoon any remaining sauce over the top. Garnish with fresh sage leaves and serve immediately.
This dish pairs well with roasted vegetables or a crisp green salad. The combination of juicy chicken, creamy goat cheese, and the sweetness of sun-dried tomatoes is sure to impress!
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Frequently asked questions
You will need chicken thighs, goat cheese, olive oil, salt, and pepper. You can also add vegetables like spinach, artichoke hearts, and sun-dried tomatoes.
Pat the chicken dry with a paper towel. Loosen the skin from the thigh meat and create a pocket. Place a spoonful of goat cheese in the pocket, then pull the skin back over the meat. Season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Place the chicken skin-side down and cook for 4-5 minutes until golden and crispy. Turn the chicken over and cook for another 4-5 minutes. Transfer to an oven-safe dish and bake in the oven until the chicken is no longer pink and the juices run clear, about 12-25 minutes.
The internal temperature of the chicken should reach at least 165°F (74°C). You can use an instant-read thermometer to check the temperature.
