Open your kitchen to the sun-drenched flavors of the Mediterranean with these 20 savory chicken and goat cheese recipes. Perfect for busy weeknights or relaxed weekend gatherings, each dish brings a touch of coastal charm to your table. Get ready to transform simple ingredients into vibrant, satisfying meals that will have everyone asking for seconds. Let’s dive in and discover your new favorite dinner!
Grilled Chicken and Goat Cheese Stuffed Peppers
Savor these grilled peppers stuffed with juicy chicken and creamy goat cheese for a satisfying meal. They’re perfect for summer gatherings or quick weeknight dinners. The smoky grill flavor pairs beautifully with the tangy cheese filling.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 1 lb boneless, skinless chicken breasts, cut into ½-inch cubes
– 4 oz goat cheese, crumbled
– ¼ cup fresh parsley, chopped
– 2 cloves garlic, minced
– 1 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the peppers:
– 4 large bell peppers (any color)
– 1 tbsp olive oil
– ¼ tsp salt
Instructions
1. Preheat a grill to medium-high heat (400°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Brush the outside of each pepper with 1 tbsp olive oil and sprinkle with ¼ tsp salt.
4. Heat 1 tbsp olive oil in a skillet over medium heat.
5. Add the chicken cubes and cook for 5-7 minutes until browned and cooked through (internal temperature 165°F).
6. Remove the skillet from heat and let the chicken cool for 2 minutes.
7. In a bowl, combine the cooked chicken, goat cheese, parsley, garlic, ½ tsp salt, and ¼ tsp black pepper.
8. Stuff each pepper evenly with the chicken mixture.
9. Place the stuffed peppers directly on the grill grates.
10. Grill for 15-18 minutes, turning once halfway, until the peppers are tender with slight char marks.
11. Remove the peppers from the grill and let them rest for 3 minutes before serving.
Delight in the tender peppers that hold a smoky, savory filling with creamy goat cheese pockets. The charred edges add a pleasant bitterness that balances the rich chicken. Serve them sliced over a bed of quinoa or with a simple arugula salad for a complete meal.
Creamy Goat Cheese and Chicken Pasta Bake
Versatile and comforting, this pasta bake combines creamy goat cheese with tender chicken for a satisfying meal. It’s perfect for busy weeknights or casual gatherings, requiring minimal hands-on time. You’ll love how the flavors meld together in the oven.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the pasta and chicken:
– 12 oz penne pasta
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– For the sauce:
– 2 cups heavy cream
– 4 oz goat cheese, crumbled
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tsp dried thyme
– For topping:
– 1 cup shredded mozzarella cheese
– 1/4 cup breadcrumbs
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the penne pasta and cook for 8 minutes, until al dente.
4. Drain the pasta and set it aside.
5. Heat olive oil in a large skillet over medium-high heat.
6. Season the chicken cubes with salt and black pepper.
7. Add the chicken to the skillet and cook for 6-8 minutes, until browned and cooked through.
8. Remove the chicken from the skillet and set it aside.
9. In the same skillet, reduce the heat to medium.
10. Add the minced garlic and cook for 1 minute, until fragrant.
11. Pour in the heavy cream and bring it to a simmer.
12. Whisk in the crumbled goat cheese, Parmesan cheese, and dried thyme until smooth.
13. Tip: Use a whisk to prevent the goat cheese from clumping in the sauce.
14. Combine the cooked pasta, chicken, and sauce in a large baking dish.
15. Stir everything together until evenly coated.
16. Sprinkle the shredded mozzarella cheese evenly over the top.
17. Top with breadcrumbs for a crispy finish.
18. Tip: For extra crunch, mix the breadcrumbs with a tablespoon of melted butter before sprinkling.
19. Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
20. Tip: Let the bake rest for 5 minutes after removing it from the oven to allow the sauce to thicken.
21. Serve hot directly from the baking dish.
Hearty and indulgent, this bake features a velvety sauce that clings to every noodle, with the goat cheese adding a tangy depth. The crispy breadcrumb topping contrasts beautifully with the creamy interior. Try garnishing with fresh herbs like parsley or basil for a pop of color and freshness.
Spinach and Goat Cheese Stuffed Chicken Breast
Bored of basic chicken? This spinach and goat cheese stuffed chicken breast transforms a simple protein into a showstopper. It’s surprisingly easy, delivering a juicy interior and a golden, crispy crust. You’ll impress guests with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Filling:
– 4 oz fresh goat cheese, softened
– 1 cup fresh spinach, finely chopped
– 1 clove garlic, minced
For the Chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
For Cooking:
– 3 tbsp olive oil
Instructions
1. Preheat your oven to 400°F.
2. Place a chicken breast on a cutting board. Using a sharp knife, carefully slice a horizontal pocket into the thickest side, being careful not to cut all the way through. Repeat for all breasts.
3. In a bowl, combine the softened goat cheese, chopped spinach, and minced garlic. Mix until fully incorporated.
4. Divide the filling into four equal portions. Stuff each chicken breast pocket with one portion, pressing gently to seal the opening. Tip: Don’t overstuff, or the filling may leak during cooking.
5. Set up a breading station with three shallow dishes. Place the flour in the first dish. In the second, beat the eggs. In the third, combine the panko breadcrumbs, salt, pepper, and paprika.
6. Dredge one stuffed chicken breast in the flour, shaking off any excess.
7. Dip the floured breast into the beaten eggs, coating it completely.
8. Press the breast into the panko mixture, ensuring an even, thick coating on all sides. Repeat steps 6-8 for all chicken breasts.
9. Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
10. Carefully place the breaded chicken breasts in the hot skillet. Cook for 3-4 minutes per side, until the crust is deeply golden brown. Tip: Do not crowd the pan; cook in batches if necessary.
11. Transfer the entire skillet to the preheated oven. Bake for 15-18 minutes, or until the internal temperature of the chicken reaches 165°F. Tip: Use a meat thermometer for perfect doneness every time.
12. Remove from the oven and let the chicken rest on a cutting board for 5 minutes before slicing.
Meticulously crafted, this dish offers a fantastic contrast: the crispy, seasoned panko crust gives way to tender, juicy chicken and a warm, creamy filling. The tangy goat cheese perfectly balances the earthy spinach. For a complete meal, serve sliced over a bed of lemon-herb orzo or alongside roasted asparagus.
Chicken and Goat Cheese Flatbread Pizza
Zesty and satisfying, this chicken and goat cheese flatbread pizza combines creamy, tangy, and savory flavors in a quick meal. Perfect for busy weeknights or casual entertaining, it comes together with minimal fuss. The flatbread base ensures a crispy foundation without the need for dough-making.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– For the base: 2 flatbreads (about 8 inches each)
– For the sauce: 1/4 cup olive oil, 2 cloves garlic (minced)
– For the toppings: 1 cup cooked shredded chicken, 4 oz goat cheese (crumbled), 1/2 cup cherry tomatoes (halved), 1/4 cup red onion (thinly sliced), 1 tbsp fresh basil (chopped)
– For finishing: 1/4 tsp salt, 1/4 tsp black pepper
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Place the flatbreads on the prepared baking sheet in a single layer.
3. In a small bowl, combine the olive oil and minced garlic to make the sauce.
4. Brush the garlic-olive oil mixture evenly over the surface of each flatbread, coating them completely.
5. Sprinkle the shredded chicken evenly over the flatbreads, covering the sauced areas.
6. Distribute the crumbled goat cheese, halved cherry tomatoes, and thinly sliced red onion on top of the chicken.
7. Season the assembled pizzas with salt and black pepper, ensuring even coverage.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cheese is slightly melted. Tip: Rotate the baking sheet halfway through for even cooking.
9. Remove the flatbread pizzas from the oven and let them cool on the baking sheet for 2 minutes to set. Tip: This prevents the toppings from sliding off when slicing.
10. Sprinkle the chopped fresh basil over the pizzas just before serving. Tip: Adding herbs at the end preserves their bright flavor and color.
11. Slice each flatbread pizza into quarters using a sharp knife or pizza cutter.
Perfectly crisp flatbread contrasts with the creamy goat cheese and juicy tomatoes, while the garlic-infused oil adds a subtle depth. Serve it warm as a main dish with a side salad, or cut into smaller pieces for an appetizer at gatherings.
Roasted Chicken with Goat Cheese and Sun-Dried Tomatoes
Bold flavors transform simple roasted chicken into a memorable meal. Goat cheese adds tangy creaminess while sun-dried tomatoes provide sweet intensity. This dish comes together with minimal fuss for maximum impact.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
For the chicken:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the filling:
– 4 oz goat cheese
– 1/2 cup sun-dried tomatoes (packed in oil, drained)
– 2 garlic cloves, minced
– 1 tbsp fresh thyme leaves
Instructions
1. Preheat your oven to 425°F.
2. Pat the chicken completely dry with paper towels.
3. Rub the chicken all over with olive oil.
4. Season the chicken inside and out with salt and pepper.
5. In a small bowl, combine goat cheese, sun-dried tomatoes, minced garlic, and thyme.
6. Gently loosen the skin over the chicken breast by sliding your fingers underneath.
7. Spread the goat cheese mixture evenly under the skin.
8. Truss the chicken legs together with kitchen twine.
9. Place the chicken breast-side up in a roasting pan.
10. Roast at 425°F for 15 minutes.
11. Reduce oven temperature to 375°F.
12. Continue roasting until the internal temperature reaches 165°F at the thickest part of the thigh, about 35 minutes.
13. Remove the chicken from the oven and let it rest for 10 minutes before carving.
Keep the skin crisp by ensuring the chicken is thoroughly dried before roasting. The goat cheese filling melts into the meat, creating pockets of creamy richness. Serve slices over a bed of arugula or with roasted potatoes to soak up the flavorful juices.
Goat Cheese and Chicken Stuffed Portobello Mushrooms
Craving a satisfying meal that’s both elegant and easy? These stuffed portobellos deliver creamy goat cheese and savory chicken in a hearty, edible bowl. They’re perfect for a quick dinner or impressive appetizer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the mushrooms:
– 4 large portobello mushroom caps
– 2 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
– For the filling:
– 1 lb cooked chicken breast, shredded
– 4 oz goat cheese, crumbled
– ¼ cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1 garlic clove, minced
– ½ tsp dried oregano
Instructions
1. Preheat your oven to 400°F.
2. Remove the stems and gills from the portobello caps using a spoon.
3. Brush both sides of the caps with 2 tbsp olive oil.
4. Season the caps with ½ tsp salt and ¼ tsp black pepper.
5. Place the caps gill-side up on a baking sheet lined with parchment paper.
6. Bake the caps for 10 minutes to soften them.
7. While the caps bake, combine 1 lb shredded chicken, 4 oz crumbled goat cheese, ¼ cup grated Parmesan, 2 tbsp chopped parsley, 1 minced garlic clove, and ½ tsp dried oregano in a bowl.
8. Tip: Mix the filling gently to keep the goat cheese crumbles intact for better texture.
9. Remove the caps from the oven and drain any liquid that has accumulated.
10. Divide the filling evenly among the caps, pressing it down lightly.
11. Return the stuffed caps to the oven and bake for 15 minutes, or until the filling is hot and the cheese is slightly golden.
12. Tip: For a crispier top, broil the caps for the final 2-3 minutes, watching closely to prevent burning.
13. Let the mushrooms rest for 5 minutes before serving to allow the filling to set.
14. Tip: Serve immediately for the best texture, as the mushrooms can release moisture over time.
Zesty goat cheese melts into the savory chicken, creating a creamy, rich filling that contrasts with the meaty, tender mushroom. The Parmesan adds a subtle salty crunch on top. Try serving these over a bed of arugula with a balsamic drizzle for a complete meal, or slice them into wedges as an appetizer.
Chicken and Goat Cheese Quesadillas with Fresh Herbs
Just when you need a quick, satisfying meal, these quesadillas deliver. Juicy chicken and tangy goat cheese come together with fresh herbs for a flavor-packed dinner. They’re simple enough for weeknights but impressive for guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the filling:
– 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
– 1 tbsp olive oil
– 1 tsp chili powder
– ½ tsp ground cumin
– ½ tsp salt
– ¼ tsp black pepper
– 4 oz goat cheese, crumbled
– ¼ cup fresh cilantro, chopped
– 2 tbsp fresh oregano, chopped
For assembly:
– 4 large flour tortillas (10-inch)
– 1 cup shredded Monterey Jack cheese
– 2 tbsp unsalted butter
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces to the skillet in a single layer, ensuring they don’t crowd.
3. Sprinkle chili powder, cumin, salt, and black pepper evenly over the chicken.
4. Cook chicken for 5–6 minutes, stirring occasionally, until it reaches an internal temperature of 165°F and is no longer pink.
5. Remove skillet from heat and let chicken cool slightly for 2 minutes to prevent melting the cheese too quickly.
6. In a medium bowl, combine cooked chicken, crumbled goat cheese, chopped cilantro, and chopped oregano. Mix gently until evenly distributed.
7. Lay one flour tortilla flat on a clean surface. Sprinkle ¼ cup of shredded Monterey Jack cheese evenly over half of the tortilla.
8. Spoon one-quarter of the chicken and goat cheese mixture over the Monterey Jack cheese, leaving a ½-inch border around the edge.
9. Fold the empty half of the tortilla over the filling, pressing gently to seal.
10. Melt ½ tbsp of butter in a clean skillet over medium heat until foamy, about 30 seconds.
11. Place one assembled quesadilla in the skillet and cook for 2–3 minutes per side, until golden brown and crispy.
12. Repeat steps 7–11 with remaining tortillas, butter, and filling, wiping the skillet clean between batches if needed.
13. Transfer cooked quesadillas to a cutting board and let rest for 1 minute before slicing to keep the filling intact.
14. Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter.
Warm, crispy tortillas give way to a creamy, herby filling with a subtle kick from the spices. The goat cheese adds a tangy contrast to the savory chicken, while fresh herbs brighten every bite. Serve immediately with a side of salsa or avocado crema for dipping, or slice them into smaller pieces for a crowd-pleasing appetizer.
Mediterranean Chicken Salad with Goat Cheese and Olives
Ready for a fresh, protein-packed meal that comes together fast? This Mediterranean chicken salad combines tender chicken, tangy goat cheese, and briny olives for a satisfying lunch or light dinner. It’s versatile enough for meal prep or last-minute entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the salad:
– 6 cups chopped romaine lettuce
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
For the dressing:
– 1/4 cup olive oil
– 2 tbsp red wine vinegar
– 1 tsp dried oregano
– 1/2 tsp garlic powder
For topping:
– 4 oz goat cheese, crumbled
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. Season chicken on both sides with salt and black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add chicken to the skillet and cook for 6 minutes without moving to develop a golden crust.
5. Flip chicken and cook for another 6 minutes, or until internal temperature reaches 165°F on an instant-read thermometer.
6. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
7. While chicken rests, whisk together 1/4 cup olive oil, red wine vinegar, dried oregano, and garlic powder in a small bowl until emulsified.
8. Slice rested chicken against the grain into 1/2-inch thick strips.
9. In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, pitted Kalamata olives, and thinly sliced red onion.
10. Pour dressing over salad and toss gently to coat all ingredients evenly.
11. Divide salad among four plates and top with sliced chicken strips.
12. Sprinkle crumbled goat cheese over each serving immediately before eating to prevent sogginess.
Now you have a vibrant, restaurant-quality salad at home. The crisp romaine contrasts with the juicy chicken, while the goat cheese adds creamy tang. Serve it in lettuce cups for a low-carb option or alongside warm pita bread for a heartier meal.
Goat Cheese and Chicken Stuffed Zucchini Boats
Need a low-carb dinner that feels indulgent? These zucchini boats deliver creamy goat cheese and savory chicken in every bite. They’re simple to assemble and bake up beautifully for a satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the zucchini boats: 4 medium zucchini (about 8 inches long), 1 tbsp olive oil, 1/2 tsp salt
– For the filling: 1 lb ground chicken, 1/2 cup diced onion, 2 cloves minced garlic, 1/2 tsp dried oregano, 1/4 tsp black pepper
– For the topping: 4 oz crumbled goat cheese, 1/4 cup grated Parmesan cheese
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Halve zucchini lengthwise. Scoop out seeds and pulp with a spoon, leaving a 1/4-inch thick shell.
3. Brush zucchini halves with 1 tbsp olive oil. Sprinkle with 1/2 tsp salt. Place cut-side up on baking sheet.
4. Bake zucchini for 10 minutes at 400°F until slightly softened.
5. While zucchini bakes, heat a skillet over medium-high heat. Add 1 lb ground chicken.
6. Cook chicken for 5 minutes, breaking it into small pieces with a spatula.
7. Add 1/2 cup diced onion and 2 cloves minced garlic to skillet. Cook for 3 minutes until onion softens.
8. Stir in 1/2 tsp dried oregano and 1/4 tsp black pepper. Cook for 1 minute.
9. Remove skillet from heat. Let filling cool for 2 minutes.
10. Divide chicken mixture evenly among zucchini boats, pressing gently.
11. Top each boat with 4 oz crumbled goat cheese and 1/4 cup grated Parmesan cheese.
12. Bake at 400°F for 15 minutes until cheese melts and zucchini is tender.
13. Let rest for 5 minutes before serving.
Lightly charred zucchini edges contrast with the creamy, tangy goat cheese filling. The ground chicken adds hearty texture without heaviness. For a fresh twist, garnish with chopped basil or serve alongside a crisp green salad.
Chicken and Goat Cheese Phyllo Parcels
Kick off your holiday appetizer game with these flaky, savory parcels. They combine tender chicken with tangy goat cheese in crisp phyllo layers. Perfect for entertaining or a special weeknight treat.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 1 lb boneless, skinless chicken breast, diced into ½-inch pieces
– 4 oz goat cheese, crumbled
– ¼ cup finely chopped red onion
– 2 tbsp chopped fresh parsley
– 1 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For assembling:
– 12 sheets phyllo dough, thawed according to package instructions
– ½ cup unsalted butter, melted
Instructions
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium-high heat. Add diced chicken, salt, and pepper.
3. Cook chicken for 6-8 minutes, stirring occasionally, until no pink remains and pieces are lightly browned. Tip: Avoid overcrowding the skillet to ensure proper browning.
4. Transfer cooked chicken to a bowl and let cool for 5 minutes.
5. Add crumbled goat cheese, chopped red onion, and parsley to the bowl with chicken. Mix gently until combined.
6. Lay one phyllo sheet on a clean work surface. Brush lightly with melted butter using a pastry brush.
7. Place a second phyllo sheet on top and brush with butter. Repeat to create a stack of 3 buttered sheets.
8. Cut the stacked phyllo into 4 equal rectangles. Tip: Keep unused phyllo covered with a damp towel to prevent drying.
9. Place 2 tablespoons of chicken filling in the center of each rectangle.
10. Fold the sides of the phyllo over the filling, then roll up tightly to form a parcel. Place seam-side down on the prepared baking sheet.
11. Repeat steps 6-10 with remaining phyllo sheets and filling to make 12 parcels total.
12. Brush tops of all parcels with remaining melted butter. Tip: For extra crispness, brush butter between every phyllo layer during assembly.
13. Bake at 375°F for 18-20 minutes, until parcels are golden brown and crisp.
14. Remove from oven and let cool on the baking sheet for 5 minutes before serving.
Oozing with creamy goat cheese and juicy chicken, these parcels offer a satisfying contrast of textures. The flaky phyllo shatters with each bite, revealing the savory filling inside. Serve them warm with a side of marinara sauce or atop a bed of mixed greens for a light meal.
Creamy Goat Cheese and Chicken Risotto
You’re craving something rich and satisfying without spending hours in the kitchen. This creamy risotto delivers restaurant-quality flavor with straightforward steps. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Chicken and Base:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
For the Risotto:
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– 4 cups low-sodium chicken broth, warmed to a simmer (about 180°F)
For Finishing:
– 4 oz goat cheese, crumbled
– ½ cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 2 tbsp fresh parsley, chopped
Instructions
1. Season the chicken cubes with salt and pepper.
2. Heat 1 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 375°F).
3. Add the chicken and cook for 5-7 minutes until browned on all sides and cooked through. Tip: Don’t overcrowd the pan to ensure proper browning.
4. Transfer the cooked chicken to a plate and set aside.
5. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pot.
6. Add the diced onion and cook for 4-5 minutes until translucent and soft.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Add the Arborio rice and stir constantly for 2 minutes until the grains are lightly toasted and coated in oil.
9. Pour in the white wine and stir until it is fully absorbed by the rice.
10. Begin adding the warm chicken broth, one ladleful (about ½ cup) at a time. Tip: Keep the broth warm to maintain a steady cooking temperature.
11. Stir frequently and allow each addition of broth to be almost fully absorbed before adding the next. This process will take about 20-25 minutes.
12. After the final addition of broth is absorbed, test the rice. It should be al dente (tender with a slight bite) and the mixture should be creamy.
13. Remove the pot from the heat.
14. Stir in the reserved cooked chicken, crumbled goat cheese, grated Parmesan, and butter until fully melted and incorporated. Tip: Removing the pot from heat before adding cheese prevents it from becoming grainy.
15. Stir in the chopped fresh parsley.
16. Season with additional salt and pepper if needed.
Zesty goat cheese melts into the creamy rice, creating pockets of tangy flavor that cut through the richness. The finished dish should be loose and flow slightly when served, not stiff. For a fresh twist, top with a handful of arugula just before serving for a peppery crunch.
Chicken and Goat Cheese Tart with Caramelized Onions
Every holiday gathering needs a showstopper that’s deceptively simple. This savory tart combines tender chicken, tangy goat cheese, and sweet caramelized onions in a flaky crust for a crowd-pleasing centerpiece.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the caramelized onions:
– 2 tbsp olive oil
– 2 large yellow onions, thinly sliced
– 1 tsp granulated sugar
– 1/4 tsp salt
For the filling:
– 1 1/2 cups cooked chicken, shredded
– 4 oz goat cheese, crumbled
– 2 large eggs
– 1/2 cup heavy cream
– 1/4 tsp black pepper
For the crust:
– 1 store-bought pie crust, thawed if frozen
Instructions
1. Preheat your oven to 375°F.
2. Heat 2 tbsp olive oil in a large skillet over medium-low heat.
3. Add 2 thinly sliced yellow onions and cook for 5 minutes, stirring occasionally.
4. Stir in 1 tsp sugar and 1/4 tsp salt.
5. Continue cooking the onions for 20-25 minutes, stirring every 5 minutes, until they are deeply golden brown and soft. Tip: Do not rush this step—low heat develops the best flavor.
6. While the onions cook, roll out the pie crust and press it into a 9-inch tart pan. Trim any excess dough.
7. Prick the bottom of the crust all over with a fork.
8. Blind bake the crust for 10 minutes at 375°F to prevent sogginess.
9. In a medium bowl, whisk together 2 eggs and 1/2 cup heavy cream until smooth.
10. Stir in 1 1/2 cups shredded chicken, 4 oz crumbled goat cheese, and 1/4 tsp black pepper.
11. Spread the caramelized onions evenly over the pre-baked crust.
12. Pour the chicken and goat cheese mixture over the onions.
13. Bake the tart at 375°F for 30-35 minutes, until the filling is set and the crust is golden brown. Tip: Check at 30 minutes—the center should not jiggle when shaken.
14. Let the tart cool on a wire rack for 10 minutes before slicing. Tip: This rest allows the filling to firm up for clean cuts.
Perfectly balanced, this tart offers a creamy, savory filling with a crisp crust and sweet onion notes. Serve warm slices alongside a simple arugula salad for a complete meal, or enjoy it at room temperature as an elegant appetizer.
Goat Cheese and Chicken Stuffed Bell Peppers
Zesty and satisfying, these stuffed peppers combine creamy goat cheese with seasoned chicken for a hearty meal. They’re perfect for a cozy dinner and come together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– For the peppers: 4 large bell peppers (any color), tops removed and seeds discarded
– For the filling: 1 lb ground chicken, 1 cup crumbled goat cheese, 1/2 cup diced onion, 2 cloves garlic (minced), 1 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
– For topping: 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F.
2. Place the prepared bell peppers upright in a baking dish.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add diced onion and cook for 3–4 minutes until softened.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add ground chicken to the skillet, breaking it up with a spoon.
7. Cook the chicken for 6–8 minutes until no pink remains, stirring occasionally.
8. Remove the skillet from heat and stir in goat cheese, oregano, salt, and black pepper until well combined.
9. Spoon the chicken mixture evenly into each bell pepper, packing it down lightly.
10. Sprinkle grated Parmesan cheese over the top of each stuffed pepper.
11. Bake in the preheated oven for 25–30 minutes until the peppers are tender and the filling is bubbly.
12. Let the peppers rest for 5 minutes before serving to set the filling.
A creamy interior contrasts with the tender, slightly charred pepper shells, offering a rich flavor from the goat cheese. Serve them over a bed of rice or with a side salad for a complete meal, and consider drizzling with balsamic glaze for extra depth.
Chicken and Goat Cheese Stuffed Avocados
Zesty avocados get a savory upgrade with this protein-packed twist. Chicken and goat cheese create a creamy filling that contrasts beautifully with the cool avocado. It’s a quick, satisfying meal that works for lunch or a light dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
For the chicken filling:
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the avocado assembly:
– 2 large ripe avocados
– 4 oz goat cheese, crumbled
– 1/4 cup chopped fresh cilantro
– 1 tbsp lime juice
– 1/4 tsp garlic powder
Instructions
1. Preheat oven to 400°F.
2. Season chicken breasts evenly with salt and black pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat for 1 minute.
4. Sear chicken for 3 minutes per side until golden brown.
5. Transfer skillet to oven and bake chicken for 6 minutes, or until internal temperature reaches 165°F.
6. Remove chicken from oven and let rest on cutting board for 5 minutes to retain juices.
7. While chicken rests, halve avocados lengthwise and remove pits.
8. Scoop out about 1 tablespoon of avocado flesh from each half to create more space for filling.
9. Finely chop the scooped avocado flesh and place in mixing bowl.
10. Dice cooked chicken into 1/2-inch pieces and add to bowl.
11. Add crumbled goat cheese, chopped cilantro, lime juice, and garlic powder to bowl.
12. Gently mix all ingredients until just combined, being careful not to overmix.
13. Divide filling evenly among avocado halves, mounding slightly.
14. Place stuffed avocados on baking sheet and bake at 400°F for 5 minutes, just until filling is warmed through.
15. Remove from oven and serve immediately.
Notably creamy from the goat cheese yet fresh from the avocado, each bite offers a satisfying contrast of textures. The warm filling against the cool avocado creates an interesting temperature play. Try serving these on a bed of mixed greens or with a side of tortilla chips for scooping.
Goat Cheese and Chicken Stuffed Eggplant Rolls
Ditch the boring chicken dinners with these elegant eggplant rolls. They’re surprisingly simple to assemble yet deliver restaurant-quality presentation and flavor. The creamy goat cheese filling balances perfectly with the savory chicken and tender eggplant.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the eggplant:
– 2 large eggplants (about 1.5 lbs total), sliced lengthwise into 1/4-inch thick planks
– 3 tbsp olive oil
– 1 tsp kosher salt
For the filling:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 4 oz goat cheese, at room temperature
– 1/4 cup grated Parmesan cheese
– 1 large egg, lightly beaten
– 2 tbsp fresh parsley, finely chopped
– 1/2 tsp black pepper
For the sauce:
– 2 cups marinara sauce
– 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Arrange the eggplant planks in a single layer on the prepared baking sheets.
3. Brush both sides of each plank evenly with the 3 tbsp of olive oil and sprinkle with 1 tsp of kosher salt.
4. Roast the eggplant for 15 minutes, flipping each plank halfway through, until pliable and lightly browned.
5. While the eggplant roasts, combine the shredded chicken, 4 oz goat cheese, 1/4 cup Parmesan, 1 beaten egg, 2 tbsp parsley, and 1/2 tsp black pepper in a medium bowl. Mix thoroughly until the filling holds together.
6. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13 inch baking dish.
7. Place a heaping tablespoon of the chicken and cheese filling at one end of each roasted eggplant plank.
8. Tightly roll each plank around the filling, starting from the filled end.
9. Place each roll seam-side down in the prepared baking dish.
10. Pour the remaining 1 cup of marinara sauce over the assembled rolls.
11. Sprinkle the 1/2 cup of shredded mozzarella cheese evenly over the top.
12. Bake at 400°F for 20 minutes, or until the cheese is melted and bubbly and the sauce is hot.
Zesty and satisfying, these rolls feature a creamy, tangy interior wrapped in silky, roasted eggplant. The melted mozzarella creates a golden top layer that contrasts beautifully with the rich tomato sauce. For a fresh twist, serve them over a bed of arugula or with a side of crusty bread to soak up every last bit of sauce.
Chicken and Goat Cheese Panini with Arugula
Just when you need a quick, satisfying lunch, this panini delivers. Juicy chicken, tangy goat cheese, and peppery arugula come together in minutes. It’s a gourmet sandwich without the fuss.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the chicken:
– 2 boneless, skinless chicken breasts (about 6 oz each)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For assembly:
– 4 slices sourdough bread
– 4 oz goat cheese, crumbled
– 1 cup fresh arugula
– 2 tbsp butter, softened
Instructions
1. Preheat a grill pan or skillet over medium-high heat (375°F).
2. Pat the chicken breasts dry with paper towels to ensure a good sear.
3. Rub the chicken with olive oil, then season both sides evenly with salt and black pepper.
4. Place the chicken in the hot pan and cook for 5-6 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
5. Transfer the cooked chicken to a cutting board and let it rest for 3 minutes to retain juices, then slice thinly against the grain.
6. Spread 1/2 tbsp of softened butter evenly on one side of each slice of sourdough bread.
7. Place two bread slices buttered-side down on a clean surface.
8. Divide the sliced chicken evenly between the two bottom bread slices.
9. Top the chicken on each sandwich with 2 oz of crumbled goat cheese.
10. Add 1/2 cup of fresh arugula on top of the goat cheese on each sandwich.
11. Place the remaining bread slices on top, buttered-side up, to form two sandwiches.
12. Heat a panini press or a clean skillet over medium heat (350°F).
13. Place the sandwiches in the press or skillet and cook for 3-4 minutes, pressing down gently if using a skillet, until the bread is crisp and golden brown and the cheese is slightly melted.
14. Remove the paninis from the heat and slice each in half diagonally.
Nothing beats the crunch of the toasted sourdough against the creamy, tangy goat cheese. The peppery arugula adds a fresh bite that cuts through the richness. For a twist, serve it with a side of balsamic glaze for dipping.
Goat Cheese and Chicken Stuffed Tomatoes
Versatile and elegant, these stuffed tomatoes make a stunning appetizer or light main. They combine creamy goat cheese with savory chicken in a juicy tomato vessel. Perfect for entertaining or a quick weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the tomatoes:
– 4 large beefsteak tomatoes (about 8 oz each)
– 1 tbsp olive oil
– 1/2 tsp kosher salt
For the filling:
– 1 cup cooked chicken breast, shredded (about 6 oz)
– 4 oz goat cheese, crumbled
– 1/4 cup fresh basil, finely chopped
– 1/4 cup grated Parmesan cheese
– 1 clove garlic, minced
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Slice the top 1/4 off each tomato. Use a spoon to carefully scoop out the seeds and pulp, leaving a 1/4-inch thick shell. Tip: Save the pulp for sauces or soups.
3. Brush the inside of each tomato shell with the olive oil and sprinkle with the kosher salt. Place them cut-side up on the prepared baking sheet.
4. In a medium bowl, combine the shredded chicken, crumbled goat cheese, chopped basil, grated Parmesan, minced garlic, and black pepper. Mix thoroughly.
5. Divide the filling evenly among the four tomato shells, packing it gently. Tip: Overfilling can cause the tomatoes to split.
6. Bake in the preheated oven for 20-25 minutes, until the filling is hot and the tomato shells are tender but still hold their shape. Tip: The cheese should be lightly golden.
7. Remove from the oven and let rest for 5 minutes before serving.
Ultimate in flavor and texture, these tomatoes offer a creamy, tangy filling contrasted by the soft, warm tomato shell. Serve them atop a bed of arugula for a complete salad or alongside crusty bread to soak up the juices.
Chicken and Goat Cheese Stuffed Crepes
Dinner just got a major upgrade with these savory crepes. They’re surprisingly simple to make at home. The creamy goat cheese and tender chicken create a perfect balance.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the crepe batter:
– 1 cup all-purpose flour
– 2 large eggs
– 1 1/4 cups whole milk
– 2 tbsp unsalted butter, melted
– 1/4 tsp salt
For the filling:
– 1 tbsp olive oil
– 1 lb boneless, skinless chicken breasts, diced into 1/2-inch pieces
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 oz goat cheese, crumbled
– 1/4 cup fresh parsley, chopped
For assembly:
– 1 tbsp unsalted butter
Instructions
1. Whisk 1 cup flour, 2 eggs, 1 1/4 cups milk, 2 tbsp melted butter, and 1/4 tsp salt in a bowl until smooth. Let the batter rest for 10 minutes to hydrate the flour.
2. Heat a 10-inch non-stick skillet over medium heat. Pour 1/4 cup of batter into the center, swirling the pan to coat it thinly.
3. Cook the crepe for 60-90 seconds until the edges lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Tip: Stack cooked crepes with parchment paper between them to prevent sticking.
4. Transfer the crepe to a plate. Repeat with the remaining batter to make 8 crepes total.
5. Heat 1 tbsp olive oil in a separate skillet over medium-high heat. Add 1 lb diced chicken, 1/2 tsp salt, and 1/4 tsp pepper.
6. Cook the chicken for 6-8 minutes, stirring occasionally, until it reaches an internal temperature of 165°F and is no longer pink.
7. Remove the skillet from the heat. Stir in 4 oz crumbled goat cheese and 1/4 cup chopped parsley until the cheese begins to melt.
8. Place 1/8 of the chicken mixture in the center of each crepe. Fold the sides over the filling to form a packet.
9. Melt 1 tbsp butter in a clean skillet over medium heat. Tip: Use medium heat to gently reheat the crepes without burning them.
10. Place 2-3 filled crepes seam-side down in the skillet. Cook for 2-3 minutes per side until they are warm and slightly crispy. Tip: Work in batches to avoid overcrowding the pan.
11. Transfer the crepes to a serving plate. Repeat with the remaining crepes.
Here, the tender crepes provide a delicate contrast to the rich, savory filling. The goat cheese adds a tangy creaminess that pairs beautifully with the seasoned chicken. For a fresh twist, serve them with a simple arugula salad dressed with lemon vinaigrette.
Goat Cheese and Chicken Stuffed Artichokes
Kick off your holiday meal with these savory stuffed artichokes. They combine creamy goat cheese, tender chicken, and earthy artichoke hearts for a satisfying appetizer or light main course. Perfect for impressing guests without spending hours in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– For the artichokes:
– 4 large artichokes
– 1 tbsp olive oil
– 1/2 tsp salt
– For the stuffing:
– 1 cup cooked chicken, shredded
– 4 oz goat cheese, crumbled
– 1/4 cup breadcrumbs
– 1 tbsp lemon juice
– 1/4 tsp black pepper
– For baking:
– 1/4 cup chicken broth
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke and remove the tough outer leaves.
3. Scoop out the fuzzy choke from the center with a spoon.
4. Rub the artichokes with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
5. In a bowl, combine 1 cup shredded chicken, 4 oz crumbled goat cheese, 1/4 cup breadcrumbs, 1 tbsp lemon juice, and 1/4 tsp black pepper.
6. Stuff the mixture firmly into the hollowed artichoke centers.
7. Place the stuffed artichokes in a baking dish and pour 1/4 cup chicken broth around them.
8. Cover the dish tightly with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the tops are golden brown.
10. Let the artichokes rest for 5 minutes before serving.
Look for tender leaves that pull away easily to check doneness. The goat cheese melts into a creamy layer, while the chicken stays moist from the broth. Serve them warm with a drizzle of extra olive oil or alongside a crisp green salad for a complete meal.
Chicken and Goat Cheese Stuffed Sweet Potatoes
Grab a fork and dig into this hearty, satisfying meal that’s perfect for busy weeknights. Chicken and goat cheese stuffed sweet potatoes combine savory, creamy, and sweet flavors in one easy dish. You’ll love how simple ingredients create something special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the sweet potatoes:
– 4 medium sweet potatoes
– 1 tablespoon olive oil
– 1/2 teaspoon salt
For the filling:
– 1 tablespoon olive oil
– 1 pound boneless, skinless chicken breasts, diced into 1/2-inch pieces
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 4 ounces goat cheese, crumbled
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Scrub the sweet potatoes thoroughly and pat them dry with paper towels.
3. Prick each sweet potato 5-6 times with a fork to allow steam to escape.
4. Rub the sweet potatoes with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt.
5. Place the sweet potatoes directly on the oven rack and bake for 45 minutes, or until easily pierced with a fork.
6. While the sweet potatoes bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
7. Add the diced chicken, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet.
8. Cook the chicken for 6-8 minutes, stirring occasionally, until it reaches an internal temperature of 165°F and is no longer pink.
9. Remove the cooked chicken from the skillet and set it aside on a plate.
10. Add the diced yellow onion to the same skillet and cook for 3-4 minutes until softened.
11. Add the minced garlic and cook for 30 seconds until fragrant.
12. Return the cooked chicken to the skillet and stir to combine with the onions and garlic.
13. Remove the skillet from the heat and stir in the crumbled goat cheese and chopped fresh parsley until the cheese begins to melt.
14. Once the sweet potatoes are baked, carefully slice each one open lengthwise.
15. Use a fork to fluff the sweet potato flesh, creating a well for the filling.
16. Divide the chicken and goat cheese mixture evenly among the four sweet potatoes, stuffing it into the center.
A creamy, tangy goat cheese perfectly balances the savory chicken and sweet potato base. The filling stays moist while the potato skin crisps slightly in the oven. For a colorful presentation, garnish with extra parsley and serve alongside a simple green salad.
Summary
An incredible collection of 20 savory chicken and goat cheese recipes bursting with Mediterranean flair awaits you! These dishes are perfect for adding a touch of sunshine to your weeknight dinners or special gatherings. We hope you find a new favorite—give one a try, leave a comment telling us which you loved, and don’t forget to share this delicious inspiration on Pinterest!
