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Chicken with Basil and Herbed Goat Cheese

Chicken with Basil and Herbed Goat Cheese

If you are a lover of goat cheese, you have to try this Chicken with Goat Cheese and Basil recipe. A Barefoot Contessa classic, this chicken dinner is made by stuffing a goat cheese basil mixture underneath the skin of the chicken and then baking it in the oven. Besides being easy to make, you can make it ahead of time and bake it right before you are ready to eat.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Calories 608kcal


  • 2 whole chicken breasts bone in and skin-on
  • 6 ounces of goat cheese
  • 1/2 tablespoon dried oregano
  • 1/4 teaspoon fresh thyme chopped (optional)
  • 1 tablespoon garlic pressed through a garlic press
  • 1 1/2 teaspoon Kosher salt- divided
  • 1/2 teaspoon or more black pepper, freshly ground
  • 1 tablespoon olive oil
  • 4-5 large fresh basil leaves roughly chopped


  • Preheat your oven to 375 F degrees. Place a piece of parchment paper on a baking sheet.

To make the herbed goat cheese:

  • Place the goat cheese, oregano, thyme, garlic and 1/2 teaspoon salt in a small bowl. Using a spatula, mix them until creamy and totally incorporated. Add the basil leaves and gently stir until all leaves are coated with the goat cheese mixture.

To prepare the chicken:

  • Using your fingers, loosen the skin from the meat making sure that it is still intact.
  • Divide the goat cheese mixture in between 2 chicken breasts by equally distributing it underneath the skin (or in between the skin and the meat).
  • After filling each piece, make sure that all the goat cheese mixture is covered under the skin and the skin is nicely tucked in.
  • Rub each chicken breast with olive oil and season with the rest of the salt and pepper.
  • Place chicken breasts on the baking sheet (covered with parchment paper) and bake for 35-40 minutes, or until chicken breasts register between 160-170 degrees when a thermometer is inserted.
  • Take it out of the oven, cover it with aluminum foil, and allow it to rest for 10 minutes.
  • When ready to serve, place each chicken breast on a cutting board and cut the meat diagonally (or any other way you like) into 4-5 pieces. Discard the bones.
  • After placing it on the plate, spoon the juices left over in the baking dish over the chicken.


Calories: 608kcal | Carbohydrates: 3g | Protein: 54g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 155mg | Sodium: 2172mg | Potassium: 420mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1071IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 3mg