Frederic Melton
Chicken and goat's cheese is a surprisingly easy dish to make, and it's a great option for a family dinner or when you're entertaining. There are a few ways to cook chicken with goat's cheese, but one of the most popular methods is to bake it in the oven. You can season the chicken with salt and pepper, brown it in a skillet, and then place it in an oven-safe dish with goat's cheese on top. Bake it in the oven at around 375-400 degrees Fahrenheit for 20–30 minutes, and you'll have a delicious, creamy and tangy dish ready to serve.
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What You'll Learn
Chicken with goat cheese, basil, and lemon
Ingredients
- Chicken breasts
- Goat cheese
- Basil
- Lemon
- Olive oil
- Salt
- Pepper
- Garlic
- White wine
- Chicken broth
- Butter
Instructions
Preheat your oven to 350 degrees Fahrenheit. Place the chicken breasts on a sheet pan and cover with plastic sheets or Silpats. Pound the chicken breasts with a heavy skillet until they are 1/4 inch thick. Place the chicken breasts on a sheet pan and lay out some toothpicks to hold them shut. On a separate plate, lay out some prosciutto, basil leaves, and goat cheese. Put the prosciutto on each breast, then spread goat cheese on the prosciutto, and place the basil leaves on the cheese. Press down to spread evenly. Roll the chicken breasts up and put a toothpick in to hold them shut.
In a heavy saucepan, melt 2 tablespoons of butter. Add the garlic and cook until soft. Add the white wine and 1 1/4 cups of chicken broth. Bring to a boil and reduce until half. While the sauce is reducing, heat 1 tablespoon of olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Add the chicken rolls and braise on all sides. Add 1/2 cup of chicken broth to the pan and place in the oven. The extra broth will help keep the chicken moist while it cooks through. Once the chicken is cooked through, remove it from the oven and place it on a plate. Cover loosely with aluminum foil.
For the final touch, sprinkle goat cheese on top of the chicken and sandwich it with lemon slices. Bake at 375 degrees Fahrenheit for 25-30 minutes, or until the chicken is cooked through. Turn on the broiler and cook for an additional 2-4 minutes to brown the lemon and goat cheese. Serve with a rice dish (rice pilaf) and steamed vegetables.
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Chicken with goat cheese and sun-dried tomatoes
Here's a step-by-step guide on how to cook this mouth-watering dish:
Ingredients:
- Chicken breasts
- Goat cheese
- Sun-dried tomatoes
- Olive oil
- Salt and pepper
- Fresh basil
- Garlic
- Lemon
- Butter
Instructions:
Preheat your oven to 375 degrees Fahrenheit. Prepare the chicken breasts by slicing them horizontally to create thin cutlets that will cook faster and more evenly. Season the chicken generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 7-8 minutes, flipping halfway through, until they are almost fully cooked and seared on both sides. Remove the chicken from the skillet and set aside.
In the same skillet, add butter, garlic, and sun-dried tomatoes. Reduce the heat to low and slowly stir in the remaining butter, one tablespoon at a time. Season with salt.
Return the chicken to the skillet, placing it back into the sauce. Top each chicken breast with slices of goat cheese. Cover the skillet and let everything simmer over low heat for 4-5 minutes, until the cheese is melted and the chicken is cooked through.
Serving Suggestions:
Before serving, sprinkle the dish with finely chopped fresh basil leaves. You can also whisk up a lemon-garlic butter sauce to pour over the chicken for an extra indulgent touch.
Serve this mouth-watering chicken dish with a simple side salad, mashed potatoes, roasted Italian potatoes, or baked herb potato rounds. For a low-carb option, try serving it over cauliflower rice or zucchini noodles. Enjoy!
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Chicken with goat cheese in a tomato red wine sauce
To make this delicious meal, you will need the following ingredients:
- 3 boneless, skinless chicken breasts
- Goat cheese (softened log, plain, herbed or garlic)
- 1/2 cup red wine
- 28 oz can of crushed tomatoes
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 tablespoons drained capers
- Pinch of red pepper flakes
- Olive oil
- Salt and pepper
- Garlic cloves
- Onion
First, preheat your oven to 400 degrees Fahrenheit. Prepare the chicken by slicing each chicken breast in half lengthwise, creating 6 thinner pieces. Season the chicken generously with salt and pepper. In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the seasoned chicken in the hot pan and cook for about 4-5 minutes on each side until browned, then set aside on a plate.
Next, add 3-4 chopped garlic cloves and some diced onion to the pan. If the pan is dry, add a little more olive oil. Sauté the garlic and onion, stirring constantly, for about 2 minutes, taking care not to burn the garlic. Now, it's time to make the tomato wine sauce. Pour in the red wine and deglaze the pan by scraping up any browned bits from the bottom. Let the wine simmer for about 1 minute. Then, add the crushed tomatoes, sugar, salt, basil, oregano, smoked paprika, drained capers, and red pepper flakes. Stir everything well to combine.
Return the chicken to the pan, nestling it down into the sauce. Place the pan in the preheated oven and bake for 20 minutes. After 20 minutes, remove the pan from the oven and crumble the goat cheese over the chicken breasts. Return the pan to the oven and bake for an additional 5-8 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
This dish is best served with crusty bread or over pasta. Enjoy the creamy, tangy goodness of the goat cheese paired with the rich tomato red wine sauce and tender chicken!
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Chicken with goat cheese and asparagus
Ingredients:
- Chicken breasts
- Goat cheese
- Asparagus
- Olive oil
- Butter
- Salt and pepper
- Peppadew peppers (optional)
Instructions:
Preheat your oven to 400 degrees Fahrenheit. Cut into each chicken breast lengthwise to butterfly it, being careful not to cut all the way through. Place each breast in a large ziplock bag, one at a time, and flatten with a heavy rolling pin or cast iron pan until they are of even thickness. Alternatively, place them between two layers of plastic wrap and flatten them all at once. In a bowl, stir together the goat cheese and peppers. Spread this mixture evenly onto the chicken breasts. Place 4 asparagus spears crosswise across each breast. Roll each one up and secure them with toothpicks. Sprinkle the outside of the chicken with salt and pepper. Heat oil and butter in a large oven-proof skillet, such as cast iron or stainless steel. Sear the chicken roll-ups until golden brown, then transfer the skillet to the oven and bake for about 20 minutes, or until the chicken is cooked through.
Tips and Variations:
You can also add sun-dried tomatoes, fresh basil, and garlic to the goat cheese mixture for extra flavour. If you prefer your chicken with a crispy skin, try this: cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices, along with a large basil leaf, under the skin of each chicken breast. Pull the skin over as much of the meat as possible to keep the chicken moist. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake for 35-40 minutes at 375 degrees Fahrenheit until the skin is lightly browned.
If you're a pasta lover, you can turn this dish into a savoury pasta recipe by cooking the chicken and asparagus with mushrooms and creating a creamy goat cheese sauce to toss with the pasta. This option is also a great way to make the dish go further if you're feeding a crowd.
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Chicken with goat cheese and artichoke lemon pasta
Ingredients:
- Chicken breasts
- Goat cheese
- Artichoke hearts (canned)
- Lemon
- Pasta of your choice (fettuccine is recommended)
- Olive oil
- Salt
- Black pepper
- Vegetables of your choice (broccoli, mushrooms, cherry tomatoes, garlic, spinach, bell peppers, sun-dried tomatoes, etc.)
- Fresh herbs (oregano, parsley, basil, or chives)
- Heavy cream or half-and-half (optional)
- Chicken broth
- White wine
- Flour
Instructions:
Start by preheating your oven to 375 degrees Fahrenheit. Prepare the chicken breasts by seasoning them with salt and pepper. In a large skillet, heat some olive oil over medium-high heat. Place the chicken breasts in the skillet and cook until they are no longer pink, which should take about 4-6 minutes. Remove the cooked chicken from the skillet and keep it warm.
Next, you can add your choice of vegetables to the skillet. For this recipe, let's go with broccoli, mushrooms, cherry tomatoes, and garlic. Cook this mixture for about 2 minutes, stirring occasionally. Then, add the artichoke hearts, salt, oregano, and flour mixture. Continue cooking, stirring frequently, for another 1-2 minutes until the sauce thickens.
In a separate pot, cook the pasta according to the package instructions until it is al dente. Drain the pasta, but remember to reserve about 1/4 cup of the pasta water, which can be used to adjust the sauce consistency later.
Now, it's time to assemble the dish. In the same skillet, add the cooked pasta, chicken, and fresh herbs (oregano and parsley). Toss everything together until the pasta is well coated and the ingredients are evenly distributed. If you want a creamier sauce, you can stir in some heavy cream or half-and-half at this point.
Finally, for a touch of zest, sprinkle some goat cheese on top of the chicken and squeeze lemon juice over it. You can also add some lemon slices to the side. Place the skillet in the oven and bake for 25-30 minutes, or until the chicken is cooked through. For an extra browning effect, turn on the broiler and cook for an additional 2-4 minutes.
Your chicken with goat cheese and artichoke lemon pasta is now ready to be served! Enjoy the delicious blend of flavors and textures, and don't forget to share with your loved ones!
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Frequently asked questions
Chicken with goat's cheese can be cooked in 20 minutes. Slice two chicken breasts in half lengthwise, season with salt and pepper, and sauté in a skillet with olive oil for 4-5 minutes on each side. Then, add chicken stock, lemon juice, sun-dried tomatoes, and minced garlic to the skillet and simmer for 5 minutes. Top the chicken with goat's cheese and fresh basil.
Chicken and goat's cheese can be served with roasted potatoes and asparagus. It can also be served with crusty bread or pasta.
Preheat the oven to 375°F. Season the chicken breasts with salt and pepper, and place them on a sheet pan. Loosen the skin on the chicken breasts and stuff the goat's cheese inside. Drizzle the chicken with olive oil and roast in the oven for 35-40 minutes.
An unopened package of goat's cheese can be stored in the refrigerator for a couple of months. Once opened, wrap the package twice with heavy-duty foil and store it in the refrigerator, where it will last for up to two weeks.
