Stuffed chicken breasts feel like a culinary secret—something you stumble upon in a quiet corner of a cookbook, then want to shout about. They’re a brilliant way to make a simple dinner feel a touch more special, even if you’re just cooking for yourself. Plus, the variety of fillings is endless, making them endlessly customizable.
Why I Keep Coming Back to This Recipe
Because it’s forgiving, quick to assemble, and feels impressively elegant without fuss. Plus, the filling options are endless, letting me adapt to what’s in the fridge or what mood I’m in. Every time I make it, I remember that simple cooking can be both comforting and a tiny celebration.
Inside the Stuffing: Ingredients That Make or Break
- Goat cheese: Creamy, tangy, melts beautifully—swap with ricotta if you prefer milder.
- Sun-dried tomatoes: Adds a smoky, sweet burst—dried cherries work for a sweeter twist.
- Fresh basil: Bright and aromatic, slices of oregano or thyme can replace or complement.
- Chicken breasts: Look for plump, even pieces—poultry with skin on can add extra flavor.
- Olive oil: For searing and roasting—use a good fruity one for richer flavor.
- Toothpicks or kitchen twine: Secure the stuffed pocket—if you’re out, kitchen string works just as well.
Tools of the Trade for Stuffed Chicken
- Sharp paring knife: To create a clean, precise pocket in the chicken.
- Mixing bowl: To combine your filling ingredients.
- Baking dish: To hold the chicken during roasting.
- Kitchen twine or toothpicks: To secure the stuffed chicken for even cooking.
Mastering the Art of Stuffed Chicken Breasts: Step-by-Step
Step 1: Start by preheating your oven to 200°C (392°F).
Step 2: Lay out the chicken breasts on a cutting board and slice a pocket into each, being careful not to cut all the way through.
Step 3: Mix your filling: think creamy goat cheese, chopped sun-dried tomatoes, and fresh basil—smells vibrant and inviting.
Step 4: Stuff each chicken breast with the filling, then secure with toothpicks or kitchen twine to keep everything inside.
Cooking It Right: Key Checkpoints for Perfect Stuffed Chicken
- Ensure the chicken is cooked through; internal temp should reach 75°C (165°F).
- The filling should be bubbling and slightly golden at the edges.
- Chicken juices run clear when pierced, no pinkish tint remains.
Common Pitfalls and How to Avoid Them
- Filling leaks during baking.? FILLING SEEPS OUT — secure with toothpicks or twine tightly.
- Chicken remains pink inside.? UNDERCOOKED CHICKEN — use a meat thermometer to ensure 75°C (165°F).
- Chicken turns rubbery.? OVERCOOKED AND DRY — keep an eye on oven time, start checking at 25 minutes.
- Dish feels flat in flavor.? SEASONING IS BLAND — season the chicken and filling generously.
Stuffed Chicken Breasts with Goat Cheese and Sun-Dried Tomatoes
Ingredients
Equipment
Method
- Preheat your oven to 200°C (392°F) and gather all your tools and ingredients.
- Place each chicken breast on a cutting board and carefully slice a horizontal pocket into the thick side of each, being mindful not to cut all the way through.
- In a mixing bowl, combine the goat cheese, chopped sun-dried tomatoes, and sliced basil until well mixed and fragrant.
- Use a spoon or your fingers to stuff each chicken pocket generously with the goat cheese mixture, pressing gently to pack in the filling.
- Secure each stuffed chicken breast with toothpicks or kitchen twine to prevent the filling from leaking out during baking.
- Heat olive oil in a skillet over medium-high heat until shimmering and slightly fragrant, then sear each chicken breast for about 2-3 minutes per side, until golden brown.
- Transfer the seared chicken breasts to a baking dish and place in the preheated oven.
- Bake for about 20-25 minutes, or until the chicken is cooked through and the filling is bubbling and slightly golden at the edges. The internal temperature should reach 75°C (165°F).
- Remove from the oven, let rest for a few minutes, then carefully remove toothpicks or twine and serve hot, sliced to reveal the melty filling inside.
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