In this recipe, Chicken Breasts are stuffed with Goat Cheese and Herbs de Provence Seasoning and smothered with dijon sauce. This is the perfect blend of flavors for a flavorful, stuffed chicken breast meal!
Why this Recipe Works
- Blend of Flavors: The dijon mustard, herbs de provence, and goat cheese combo in this recipe is INCREDIBLE! You’re going to love the way these delicious flavors blend together.
What Do I Need to Make this Recipe
Ingredients
- Chicken Breast: Use boneless, skinless chicken breasts for this recipe
- Dijon Mustard: You can also use honey mustard, spicy mustard, or any other kind of mustard you’d like!
- Herbs de Provence: This is a spice blend normally sold in the spice aisle of the grocery store. If you can’t find any in the store, you can also buy it online.
- Goat Cheese: These normally are sold in 4 oz blocks. If you don’t like goat cheese you can substitute with cream cheese or even feta cheese!
- Marinade Ingredients: Lemon juice, olive oil, chopped garlic, salt, and pepper
Tools
- 9×13 Glass Dish: I just recently bought this new casserole dish!
- Knives: I’ve had this set of knives for years and love it.
- Mixing Bowl: You only need a small mixing bowl, but I love this set of mixing bowls from Amazon!
- Plastic Bag: I love these reusable plastic bags for an eco friendly option!
How to Make this Recipe
Step 1: Make the Marinade
Combine the ingredients of the marinade in a small bowl. In a gallon bag, place the chicken breasts and the marinade and allow to rest for at least 2 hours or overnight.
Step 2: Stuff the Chicken
While the chicken is marinating, combine Herbs de Provence with the goat cheese.
Once the chicken is finished marinating, preheat the oven to 400 degrees Fahrenheit.
Remove the chicken from the marinade, but reserve the extra.
On the fat side of the chicken breast, use a knife to cut a slit into the chicken breast without coming out the other side. Stuff ⅓ of the goat cheese mixture into each chicken breast.
Step 3: Bake the Chicken
Place the chicken in a glass 9×13 pan, and pour the remaining marinade mixture over the chicken breasts.
Cook in the oven for about 35 minutes or until the chicken reaches an internal temperature of 165 degrees. Enjoy!
Expert Tips
- If you want to use a meltier cheese, boursin cheese or cream cheese would be a great choice. If you don’t like the taste of goat cheese but don’t want a melty cheese, you can use feta.
- Use a meat thermometer to check and make sure your chicken is done! Chicken is finished when it’s reached an internal temperature of 160 degrees.
- Make roasted potatoes to serve alongside the chicken. The leftover marinade/sauce is great when poured over the potatoes.
- Add sauteed spinach into the cheese if you want a healthier filling mixture!
Recipe FAQs
Do I Need to Seal the Stuffed Chicken Breasts?
You can seal the breasts if you’d like! If you choose to do so, use a toothpick stuck through the top and the bottom of the breast.
However, the goat cheese won’t melt very easily, so you don’t have to seal the breasts closed if you don’t want to.
Should You Cook Chicken Breasts Covered or Uncovered?
You can cook the chicken breasts uncovered with no issues! You don’t have to cover chicken breasts.
If you liked this recipe for Cheese Stuffed Chicken Breasts, make sure to check out these other recipes I picked out just for you:
- French Onion Chicken Bake
- Basil Pesto Chicken in the Instant Pot
- Machboos from Bahrain
- Pineapple Chicken Recipe
Cheese Stuffed Chicken Breast
Ingredients
- 3 boneless, skinless chicken breasts
- 4 oz goat cheese, softened to room temperature
- ½ tbsp Herbs de Provence Spice Blend
Marinade
- ½ cup olive oil
- ½ tbsp chopped garlic
- 2 tbsp dijon mustard
- ¼ cup lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Combine the ingredients of the marinade in a small bowl. In a gallon bag, place the chicken breasts and the marinade and allow to rest for at least 2 hours or overnight.
- While the chicken is marinating, combine Herbs de Provence with the goat cheese.
- Once the chicken is finished marinating, preheat the oven to 400 degrees Fahrenheit.
- Remove the chicken from the marinade, but reserve the extra. On the fat side of the chicken breast, use a knife to cut a slit into the chicken breast without coming out the other side. Stuff ⅓ of the goat cheese mixture into each chicken breast.
- Place the chicken in a glass 9×13 pan, and pour the remaining marinade mixture over the chicken breasts. Cook in the oven for about 40 minutes or until the chicken reaches an internal temperature of 165 degrees. Enjoy!
Notes
- Chicken Breast: Use boneless, skinless chicken breasts for this recipe
- Dijon Mustard: You can also use honey mustard, spicy mustard, or any other kind of mustard you’d like!
- Herbs de Provence: This is a spice blend normally sold in the spice aisle of the grocery store. If you can’t find any in the store, you can also buy it online.
- Goat Cheese: These normally are sold in 4 oz blocks. If you don’t like goat cheese you can substitute with cream cheese or even feta cheese!
- Marinade Ingredients: Lemon juice, olive oil, chopped garlic, salt, and pepper
- If you want to use a meltier cheese, boursin cheese or cream cheese would be a great choice. If you don’t like the taste of goat cheese but don’t want a melty cheese, you can use feta.
- Use a meat thermometer to check and make sure your chicken is done! Chicken is finished when it’s reached an internal temperature of 160 degrees.
- Make roasted potatoes to serve alongside the chicken. The leftover marinade/sauce is great when poured over the potatoes.
- Add sauteed spinach into the cheese if you want a healthier filling mixture!
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