Chicken Breasts Stuffed with Sun-Dried Tomatoes and Goat Cheese

These sun-dried tomato and goat cheese stuffed chicken breasts are bright with balsamic vinegar, shallots, fresh basil, and thyme. The filling is creamy and tangy while the chicken stays juicy—an elegant weeknight dinner or a simple dish to serve guests.

Sun-dried tomatoes are briefly rehydrated, finely chopped and combined with minced shallots, garlic, a splash of balsamic vinegar, soft goat cheese and fresh basil. Each chicken breast is slit to form a pocket for the filling, then browned in a skillet and finished in the oven. A simple balsamic-thyme glaze is reduced in the same pan and spooned over the cooked breasts for an extra layer of flavor.

This recipe includes simple pantry ingredients and comes together in about an hour from start to finish.

Ingredients

• Sun-dried tomatoes, packed without oil: Rehydrate in hot water before chopping. The oil-free variety keeps the dish lighter and preserves the intended nutrition values.
• Olive oil: Mild-flavored oil for sautéing.
• Shallots: Minced small for a delicate, sweet onion flavor.
• Sugar: A small amount to balance acidity.
• Garlic cloves: Minced fresh garlic for savory depth.
• Balsamic vinegar: Adds sweet-tart richness to the filling and the glaze.
• Goat cheese: Soft, tangy cheese that melts slightly inside the chicken pocket.
• Fresh basil: Chopped for freshness and color.
• Salt and black pepper: Season to taste.
• Boneless skinless chicken breasts: Standard size; create pockets for stuffing.
• Reduced-sodium chicken broth: Used to make the glaze; you can use a different broth but nutrition will vary.
• Dried thyme: A pinch in the glaze for a warm herbal note.
• Cornstarch and water: Mixed to thicken the glaze.

Instructions

Preheat the oven to 350°F (177°C).

Bring 1 cup of water to a boil in a small saucepan. Remove from heat, add the sun-dried tomatoes, cover and let them sit for about 30 minutes or until softened. Drain and finely chop the tomatoes.

In a large nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced shallots, sugar and garlic; cook, stirring frequently, until the shallots are lightly browned and fragrant. Transfer the mixture to a small bowl and stir in ½ tablespoon balsamic vinegar, the chopped sun-dried tomatoes, crumbled goat cheese, chopped basil and ¼ teaspoon salt. Mix until combined.

On a clean cutting board, use a sharp knife to cut a horizontal slit along the thick side of each chicken breast to form a pocket. Stuff about 2 tablespoons of the cheese and tomato mixture into each pocket, then season the outside of the breasts with the remaining ½ teaspoon salt and ¼ teaspoon black pepper.

Tip: Keep the knife tip shallow when creating the pouch—don’t cut all the way through the breast.

Heat another tablespoon of oil in the same skillet over medium heat. Add the stuffed chicken breasts and brown them for about 6 minutes per side. Transfer the browned breasts to a baking sheet and finish in the preheated oven for about 10 minutes (roughly 5 minutes per side) or until the internal temperature reaches 165°F (74°C).

While the chicken bakes, return the skillet to medium-high heat. Add the chicken broth, 2 tablespoons balsamic vinegar and dried thyme; bring to a boil. In a small cup, dissolve the cornstarch in 2 teaspoons of water and stir this slurry into the pan. Cook, stirring constantly, for about one minute until the sauce thickens. Spoon the warm glaze over each stuffed breast before serving.

Substitutions

• Sun-dried tomatoes: Oil-packed tomatoes can be used if you prefer—they will change the nutrition and add oil to the filling.
• Oil: Substitute vegetable or canola oil if needed.
• Shallots: Finely minced red or white onion works in a pinch.
• Sugar: Honey can replace sugar measure-for-measure.
• Chicken: Bone-in or skin-on chicken or thighs may be used, but cooking times and nutrition will change; thighs can be harder to stuff evenly.
• Broth: Vegetable broth or regular chicken broth are acceptable alternatives; nutrition will differ.

Equipment

• Small saucepan – to rehydrate sun-dried tomatoes.
• Large skillet – for sautéing shallots and browning chicken.
• Mixing bowls – small bowl to combine the filling.
• Cutting board and sharp chef’s knife – to create the chicken pockets.
• Baking sheet – to finish the chicken in the oven.

Storage

Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven or microwave until warmed through.

More Chicken

If you enjoy stuffed or one-pan chicken dinners, try other simple chicken recipes that emphasize fresh ingredients and quick preparation. This stuffed chicken pairs well with steamed green beans, roasted asparagus, or a lemony orzo to complete the meal.

Recipe