The star ingredient in this recipe is goat cheese, and beyond this recipe, there are so many things to do with goat cheese here on the blog! Speaking of new recipes, why not add a few more yummy weeknight dinners to your list? Some of my favorites are this Quick Chicken Fricassee, Baked Chicken Parmesan, and my Chicken Teriyaki Stir Fry.
Recipe Ingredients
The three sets of ingredients in this goat cheese stuffed chicken work beautifully together to create perfectly juicy chicken with hints of garlic, lemon, basil, and, of course, lots of tangy goat cheese. Here’s what you’ll need:
- To make the filling, gather goat cheese, frozen spinach, garlic powder, lemon zest, and (optional) red pepper flakes.
- For the chicken breast recipe, you’ll need boneless skinless chicken breasts, kosher salt, black pepper, and vegetable oil (such as olive oil or avocado oil).
- To make the sauce, gather unsalted butter, a shallot, white wine (or chicken stock), lemon juice, fresh basil leaves, and balsamic glaze (optional).
Ingredient Substitutions
Even if goat cheese isn’t quite your thing or if you don’t have all the ingredients on hand, this recipe is still a must-make! Play around with the recipe to make it your own, or follow some of my suggestions below:
- Cheese: Goat cheese tends to be one of those cheeses that people either love or hate. If you’re not so in love, or if you don’t have any on hand, you can substitute another soft cheese like feta and cream cheese. Both would complement the recipe and still provide a similar creaminess to goat cheese chicken breast.
- Spinach: If there’s no frozen spinach in sight, you can also use fresh spinach for your goat cheese spinach chicken. It’s best to saute spinach in a pan first and let it come to room temperature before adding it to the goat cheese filling.
- Sun-dried tomatoes: If you’re looking for extra Italian flavor, soft sun-dried tomatoes would pair well with this goat cheese stuffed chicken breast. Simply add a half cup of chopped sun-dried tomatoes to the goat cheese mixture.
- Onion: This recipe calls for a shallot, but a small onion would also work. You’ll need about a half cup of onion in place of the shallot.
- Wine: I love to add a dry white wine to my sauce to really amp up the flavor. However, you can also use chicken stock in its place for a non-alcoholic, yet still delicious, sauce.
How to Make This Recipe?
While this recipe for spinach and goat cheese chicken has a few steps, you’ll be surprised at how easily it comes together. All you have to do is make the filling, stuff all that goodness into the chicken, make the sauce, and throw it in the oven. Here’s a step-by-step breakdown:
- Preheat the oven: Set your oven temperature to 375 degrees F.
- Make the filling: In a medium or small bowl, combine spinach, goats cheese, garlic powder, lemon zest, and (optional) red pepper flakes. Set aside.
- Prepare the chicken: Use a paper towel to pat dry the chicken breasts on each side. Season all sides with salt and pepper.
- Make the “pocket”: Using a sharp knife, cut a horizontal slit in the thickest part of each chicken breast, making sure not to cut all the way through. It should resemble a “pocket.” Fill each “pocket” with about 2 tablespoons of the goat cheese spinach mixture.
- Secure with toothpicks: Secure each chicken breast with 2-3 toothpicks to keep the filling inside while cooking.
- Heat the oil: Heat the oil over medium-high heat in a large, ovenproof skillet (I used this stainless steel skillet (affiliate link)) or cast iron skillet. The oil will shimmer when it’s hot enough.
- Sear the chicken: Sear each chicken breast stuffed with spinach and goat cheese for about 4-5 minutes on each side until lightly browned. Transfer them to a plate and cover loosely with foil.
- Make the sauce: In the same skillet, melt the butter. Add the shallot and constantly stir for about a minute. Add the wine and let simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Once the mixture has reduced by half (and thickened), add the lemon juice.
- Bake: Add the cooked chicken back to the skillet and transfer to the preheated oven. Bake for about 18-20 minutes, until the thickest part of the chicken registers 165 degrees F. when checked with a meat thermometer (affiliate link.)
- Prepare to serve: Carefully remove the toothpicks from the stuffed chicken with goat cheese and drizzle it with the sauce at the bottom of the pan.
- Serve: Drizzle the chicken with balsamic glaze, if desired. Top with basil or fresh herbs of choice and serve right away.
How to Store Leftovers and Reheat?
If you have leftovers of this goat cheese and spinach stuffed chicken, simply store them in the fridge and reheat for a quick lunch or dinner. See below for some tips:
- Store: Store the leftovers of this stuffed chicken breast with goat cheese and spinach in an airtight container in the fridge for up to 3 days.
- Reheat: To avoid drying out the chicken, reheat the dish in a low-heat oven (I recommend 300 degrees F) for about 10-15 minutes or until heated through.
Expert Tips
Chicken can sometimes be tricky to cook, but all you need is some confidence, patience, and my expert tips! Follow these tips for foolproof results that will leave you feeling like a pro chef:
- Resist the urge to overfill: I know it’s tempting to stuff the chicken to the brim with the delicious goat cheese mixture, but doing so causes the melty cheese to leak out and make a mess. Fill each breast with about 2-3 tablespoons of the mixture for the best results.
- Ensure the chicken breasts aren’t too big: A 6-8 oz chicken breast works best for this recipe to ensure even cooking. If any of the chicken breasts are particularly large or thick, you can pound them down to make them more thin. Simply place plastic wrap over the chicken and use a meat mallet or something similar to pound it to an even thickness.
- Trust the process: Searing the chicken stuffed with goat cheese requires patience, as you may want to flip it before it’s done searing on one side. Use a cast iron or stainless steel pan for best results, and wait for the chicken to naturally release from the pan before flipping. Aim to sear for about 4-5 minutes per side.
- Don’t overcrowd the pan: An overcrowded pan wouldn’t give you that nice, crisp sear you’re after, so you may need to cook the chicken in two batches depending on the size of your pan and the size of the chicken breasts.
- Toothpicks are a must: Once you stuff the chicken with goat cheese and spinach, insert 2-3 toothpicks into each breast to prevent the filling from oozing out. This step is a must unless you want a goat cheese mess! Just remember to remove the toothpicks right before serving.
- Check doneness before serving: Make sure to check the doneness of your chicken with a meat thermometer (affiliate link). The internal temperature of each breast should register at least 165 degrees F.
What Goes Well With This Dish?
This spinach-stuffed chicken breast recipe is such a versatile meal that you can pair with a variety of side dishes for date night, a family meal, or even a dinner party. Make it Italian by serving it with pasta, or add some extra nutrients in the form of a green salad or a sautéed veggie. The sky’s the limit, but here are some suggestions to get you started:
- Serve it with a big salad: We have a wide variety of Spring, Summer, and Autumn salads here on the blog, many of which would pair beautifully with this chicken breast stuffed with goat cheese for a gluten free and low carb meal.
- Pair it with rice or pasta: Add a whole grain, filling carbohydrate to this recipe for a well-rounded meal. Some of my favorite grain-based sides are this Wild Rice Pilaf, my Lemon Garlic Quinoa, and this Bulgur Pilaf. I also love this yummy Rice Pilaf with orzo. Or, serve your chicken with this irresistible Spinach Artichoke Pasta or Gigi Hadid’s Spicy Pasta for a true Italian dish.
- Add a side veggie: Turn this baked chicken with goat cheese into a cozy, comforting meal by pairing it with my Rosemary Mashed Potatoes. If you’re in the mood for something green, serve it with fresh asparagus, like my Sauteed Asparagus. These Butter Garlic String Beans are also a great healthy dish.
Other Chicken Dinners You Might Like
Chicken is a classic, crowd-favorite protein that is super versatile. If chicken is in your regular rotation for dinner and you’re in need of some new recipes, look no further than my bank of yummy chicken recipes. Here are some favorites:
- Greek Yogurt Chicken
- Ground Chicken Bolognese
- Sesame Noodles with Chicken
- Dutch Oven Cornish Hen
- Pita Wrap
If you try this Stuffed Chicken with Spinach and Goat Cheese recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Spinach and Goat Cheese Stuffed Chicken Recipe
This Spinach and Goat Cheese Stuffed Chicken is a creamy, dressed-up version of your ordinary chicken breast. Serve this juicy, cheesy chicken dish alone or with a side salad or veggie for date night or a family dinner.
Ingredients
For the Filling:
- 4 ounces goat cheese, at room temperature
- 4 ounces frozen spinach, defrosted and drained
- 1 teaspoon garlic powder
- ½ teaspoon lemon zest
- Pinch of red pepper flakes, optional
For the Chicken:
- 4 skinless boneless skinless chicken breasts, 6-8 ounces each
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons of vegetable oil, such as olive oil or avocado oil
For The Sauce:
- 2 tablespoons of unsalted butter
- 1 shallot, minced
- ½ cup white wine, or chicken stock
- 2 tablespoons lemon juice
- Handful of fresh basil leaves, torn – optional
- 1 tablespoon balsamic glaze, to finish it off – optional
Instructions
- Preheat the oven to 375 degrees F.
- To make the filling, mix together the goat’s cheese, spinach, garlic powder, lemon zest, and red pepper flakes (if using) in a medium bowl until well combined. Set it aside.
- To prepare the chicken, pat dry chicken breasts on each side using paper towels. Season with salt and pepper on all sides.
- Carefully cut a horizontal slid in the thickest part of each chicken breast making sure to not cut through the back of the breast.
- Fill each “pocket” with 2 tablespoons of the filling and gently press to distrubute it evenly. Secure with 2-3 toothpicks.
- Heat vegetable oil in a 10 or 12-inch oven proof skillet or cast iron skillet, over medium-high heat until shimmering hot.
- Sear stuffed chicken breasts until lightly browned on both sides. This takes about 4-5 minutes on each side. Transfer the now semi-cooked spinach stuffed chicken breasts onto an empty plate and cover it loosely with aluminum foil.
- Melt the butter in the now-empty skillet. Add the shallot and cook, stirring constantly, for a minute. Pour in the wine. Using a wooden spoon, scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes or until it is reduced by half. Stir in the lemon juice.
- Add the stuffed chicken back to the skillet. Transfer to the preheated oven and bake until a thermometer inserted in the thickest part of one of the chicken breasts registers 165 degrees Fahrenheit, 18-20 minutes.
- When ready to serve, carefully remove the toothpicks from the chicken breasts. Drizzle them with the sauce at the bottom of the pan.
- If preferred, finish it off with a drizzle of balsamic glaze and sprinkle with fresh basil. Serve right away.
Notes
- Resist the urge to overfill & do not skip the toothpicks: I know it’s tempting to stuff the chicken to the brim with the goat cheese mixture, but doing so causes the melty cheese to leak out and make a mess. Fill each breast with about 2-3 tablespoons of the mixture for the best results and be sure to secure it with the toothpicks.
- Pound chicken if needed: If your chicken breasts are on the larger side (more than 8 ounces), I would recommend gently pounding them with a meat mallet before stuffing them with the mixture.
- Trust the process: Searing the chicken requires patience, as you may want to flip it before it’s done searing on one side. Use a cast iron or stainless steel pan for best results, and wait for the chicken to naturally release from the pan before flipping. Remember, we are not cooking the chicken fully here. Rather, just searing it until we get a nice golden brown color on top.
- Do not overcrowd the pan: Sear the chicken in batches to ensure that each goat cheese stuffed chicken breast has enough room to sear nicely.
- Check doneness before serving: Make sure to check the doneness of your chicken with a meat thermometer (affiliate link). The internal temperature of each breast should register at least 165 degrees F.
- Store: Store the leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: To avoid drying out the chicken, reheat the dish in a low-heat oven (I recommend 300 degrees F) for about 10-15 minutes or until heated through.
Nutrition
Calories: 302kcal | Carbohydrates: 6g | Protein: 31g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 551mg | Potassium: 586mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3827IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was a delicious dish. It wasnt overly labor intensive and was worth the effort. I will make it again for sure!
This makes me so happy. Thanks for coming by and taking the time to leave a review.
Your food always looks so well seasoned and beautifully presented – very appetizing as always!
Sometimes the simplest recipes are the best. Can’t wait to try this!
Hi Sherri,
I totally agree with you. More and more people choose simplicity.
Every time I see a gorgeous recipe or food with such simple ingredients I can’t help but think how did I not think about it myself?!!?
I will be returning to VG in the next couple of weeks. Looking forward to meeting you in person..
Cheers!
Ice