Goat Cheese And Chicken: Perfect Pairing Ideas

Goat cheese-stuffed chicken is a versatile dish that can be served with a variety of sides. The creamy goat cheese filling adds flavour and moisture to the chicken, making it a delicious option for a quick weeknight dinner or a fancy restaurant meal. To elevate this dish, you can serve it with a variety of sides, such as baked sweet potato, creamy cucumber salad, garlic roasted potatoes, air fryer Brussels sprouts, or twice-baked potatoes. For a more indulgent option, you can dip the chicken in an egg and milk mixture and coat it with seasoned panko crumbs before baking. Additionally, you can experiment with different herbs and spices to create a unique flavour profile.

Goat cheese stuffed chicken breast with pepperoncini

Ingredients

• 4 ounces goat cheese
• 1/4 cup pepperoncini, finely chopped
• 1 1/2 teaspoons fresh thyme leaves, finely chopped
• Salt and ground pepper to taste
• 4 bone-in, skin-on chicken breasts (approximately 2 pounds)

Instructions

• Preheat your oven to 425°F.
• In a small bowl, mash the goat cheese with a fork until smooth.
• Stir in the pepperoncini and thyme, and season with salt and pepper.
• Using a paring knife, cut a 1-inch horizontal slit in the thick end of each chicken breast.
• Carefully create a deep pocket between the meat and bone, being sure not to cut through to the other side.
• Stuff each pocket with about 2 tablespoons of the goat cheese mixture, packing it in tightly.
• Heat a large cast-iron or other heavy oven-proof skillet over medium-high heat.
• Pat the chicken dry with paper towels, season with salt and pepper, and arrange in the skillet, skin-side down.
• Cook for about 5 minutes, then transfer the skillet to the oven.
• Bake until the chicken is cooked through and the skin is golden and crisp, about 18 to 20 minutes.
• Remove the skillet from the oven and carefully flip the chicken breasts over.
• Let the chicken rest for 3 minutes before serving.

Tips and Variations

• If using boneless, skinless chicken breasts, add 1 to 2 tablespoons of extra virgin olive oil to the skillet before cooking.
• For a crispy skin, it is best to cook the chicken just before serving.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Try substituting cream cheese or mascarpone cheese for goat cheese, or add roasted red bell peppers or nuts (such as pecans) for a different flavour.
• Experiment with different herbs such as rosemary or parsley.

Goat cheese, walnut and lemon zest stuffed chicken

Ingredients

• 1/4 cup walnut halves
• 1/4 cup fresh goat cheese, softened
• 1/2 teaspoon finely grated lemon zest
• 1 garlic clove, minced
• Salt and freshly ground pepper
• Four 6-ounce skinless, boneless chicken breast halves
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1/4 cup chicken stock or low-sodium broth
• 2 tablespoons walnut oil
• 1/4 cup chopped flat-leaf parsley

Method

Preheat your oven to 400°. Spread the walnuts on a pie plate and toast for 6 minutes, or until fragrant. Once toasted, leave the walnuts to cool, then chop.

In a small bowl, mash the goat cheese with the lemon zest, garlic and half of the walnuts. Season with salt and pepper. Using a small knife, cut a pocket in the side of each chicken breast, keeping the opening as small as possible. Stuff the chicken breasts with the goat cheese mixture and gently press to flatten them.

In a large ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over a moderately high heat, turning once, until browned, which should take around 6 minutes. Transfer the skillet to the oven and roast the chicken for 5 minutes.

Remove the chicken breasts from the skillet and keep warm on a platter. Add the lemon juice and stock to the skillet and cook over a moderately high heat, scraping up any browned bits from the pan. Simmer for 3 minutes. Stir in the walnut oil, parsley and the remaining chopped walnuts.

Transfer the chicken breasts to plates and spoon the walnut sauce on top.

Serving Suggestions

This dish pairs well with steamed rice or couscous and a firm, tropical-fruited Chardonnay.

Variations

Although this recipe calls for skinless, boneless chicken breasts, you could try using skin-on chicken breasts for added flavour and crispiness. You could also experiment with different herbs, such as rosemary or parsley, or add other ingredients like roasted red bell peppers or pecans.

Goat's cheese and thyme stuffed chicken with bacon

Goats Cheese and Thyme Stuffed Chicken with Bacon

Ingredients

• 2 skinless, boneless chicken breasts
• 100g firm goat's cheese
• 2-3 sprigs of fresh thyme
• 4 rashers streaky bacon
• Olive oil
• Salt and pepper
• Jersey Royals or new potatoes
• Bread
• Courgettes
• Tomatoes

Method

• Preheat the oven to 190ºC.
• Split the chicken breasts almost in half from one long side and open them out like a book.
• Flatten the chicken breasts with a rolling pin.
• Season the chicken on all sides.
• Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves.
• Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
• Lightly oil a shallow gratin dish.
• Arrange overlapping rows of courgettes and tomatoes over the base.
• Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs.
• Sit the chicken on top.
• Bake for 40-45 minutes until the bacon is crisp and golden and the courgettes are tender.
• Serve straight from the dish with new potatoes or good bread.

Sides and Alternatives

Goats cheese and thyme stuffed chicken with bacon is a versatile dish that can be served with a variety of sides. Here are some suggestions:

• Baked Sweet Potato
• Creamy Cucumber Salad
• Garlic Roasted Potatoes
• Air Fryer Brussel Sprouts
• Twice Baked Potatoes
• Steamed rice or couscous
• Roasted red bell peppers
• Nuts (e.g. pecans or walnuts)
• Mustard mash
• Tomato butter

Herb goat cheese stuffed chicken breast with chives, garlic and oregano

Herb Goat Cheese Stuffed Chicken Breast with Chives, Garlic, and Oregano

Ingredients

• Fresh goat cheese
• Chives
• Garlic
• Oregano
• Chicken breasts
• Egg
• Milk
• Seasoned panko crumbs

Optional Ingredients

• Parsley
• Thyme
• Tarragon
• Shallots
• Lemon zest
• Olive oil
• Rice
• Broccoli

Method

• Rinse and pat dry the chicken breasts.
• Butterfly each breast.
• Mix the goat cheese with the chives, garlic, and oregano.
• Fill each chicken breast pocket with the cheese mixture.
• Dip each breast in egg and milk.
• Coat the breasts with seasoned panko crumbs.
• Place on a slightly coated baking sheet and cook at 350 degrees Fahrenheit for about an hour, depending on the size of the breasts.
• Remove and let rest for 5 minutes before serving.

Serving Suggestions

This dish can be served with a variety of sides, such as rice and broccoli, as suggested by the recipe creator. Other side dish ideas include:

• Baked Sweet Potato
• Creamy Cucumber Salad
• Garlic Roasted Potatoes
• Air Fryer Brussel Sprouts
• Twice Baked Potatoes

Balsamic goat cheese stuffed chicken breasts

Ingredients

• 2 semi-thick, skinless chicken breasts
• 4 teaspoons goat cheese (French)
• 2 tablespoons quality aged balsamic vinegar
• 1 tablespoon freshly shredded mozzarella cheese
• 1 dash of freshly chopped chives
• 1 tablespoon dry white wine
• 1/2 cup baby arugula
• 3 tablespoons dried cranberries
• 1 tablespoon oil and vinegar dressing mixture
• Salt to taste
• 1 teaspoon olive oil
• 1 shallot, finely diced

Method

• Preheat the oven to 350°F (175°C).
• Heat olive oil in a skillet over medium heat. Add the shallots and cook until translucent, about 5 minutes.
• Pour balsamic vinegar into the skillet and bring to a boil. Reduce heat and simmer until the vinegar has reduced by half, stirring often.
• Cut a slit in each chicken breast and fill with 2 teaspoons of goat cheese each.
• Drizzle the reduced balsamic vinegar over the goat cheese and close the chicken breasts, securing with toothpicks.
• Place the chicken in a baking dish and bake for 30-35 minutes, or until the chicken is cooked through.
• Meanwhile, loosely chop the arugula and toss with the oil and vinegar dressing. Add the cranberries and toss.
• Season the salad with salt, pepper, lemon zest, and crumbled goat cheese.
• Place the salad on a plate and use a ladle to form a well in the center.
• Place the cooked chicken over the well and grate mozzarella on top.

Serving Suggestions

• Sauteed mushrooms
• Wilted spinach
• Sundried tomatoes
• Artichoke hearts
• Roasted red peppers
• Sauteed broccolini
• Cauliflower rice
• Baked sweet potato
• Creamy cucumber salad
• Garlic roasted potatoes
• Air fryer Brussels sprouts
• Twice-baked potatoes

Frequently asked questions