20 Creamy Goat Cheese Chicken Recipes for Dinner

Craving something rich, creamy, and utterly delicious? Goat cheese and chicken are a match made in comfort food heaven—adding tangy, velvety goodness to every bite. Whether you’re whipping up a quick weeknight dinner or impressing guests with a showstopper, these 20 recipes are packed with flavor and easy to love. Get ready to fall for these irresistible dishes—your taste buds will thank you!

Garlic Herb Goat Cheese Stuffed Chicken Breast

This elegant yet easy stuffed chicken breast is bursting with creamy goat cheese, fresh herbs, and a hint of garlic—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz goat cheese, softened
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions:

1. Preheat oven to 375°F. In a small bowl, mix goat cheese, parsley, thyme, and minced garlic until combined.
2. Slice a deep pocket into the side of each chicken breast, being careful not to cut through completely. Stuff each with half of the goat cheese mixture and secure with toothpicks.
3. Rub chicken with olive oil, then sprinkle evenly with salt, black pepper, and paprika.
4. Bake for 25–30 minutes until chicken reaches 165°F internally and the filling is lightly golden.

The tangy goat cheese melts into the juicy chicken, while the herbs and garlic add a fragrant punch—no sauce needed!

Tip: For extra crispiness, broil for the last 2–3 minutes, watching closely to avoid burning.

Spinach and Goat Cheese Stuffed Chicken Rolls

These Spinach and Goat Cheese Stuffed Chicken Rolls are a restaurant-worthy dish that comes together with minimal fuss—perfect for impressing guests or treating yourself to something special.

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup fresh spinach, finely chopped
• 4 oz goat cheese, softened
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

1. Preheat oven to 375°F. Place chicken breasts between plastic wrap and pound to 1/4-inch thickness.
2. In a bowl, mix spinach, goat cheese, garlic, oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Divide filling evenly among chicken breasts, spreading down the center. Roll tightly and secure with toothpicks.
4. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken rolls for 2–3 minutes per side until golden.
5. Pour in chicken broth, then transfer skillet to oven. Bake for 20 minutes until chicken reaches 165°F internally.

The tangy goat cheese melts into the spinach, creating a creamy pocket that keeps the chicken juicy—no dry bites here! Serve sliced to show off the swirl.

Tip: Let rolls rest for 5 minutes before slicing so the filling sets neatly.

Baked Goat Cheese Chicken with Sun-Dried Tomatoes

This creamy, tangy chicken dish feels fancy but comes together with minimal fuss—perfect for impressing weeknight guests or treating yourself.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 oz goat cheese, softened
• 1/4 cup sun-dried tomatoes (oil-packed), finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (from sun-dried tomato jar)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix goat cheese, sun-dried tomatoes, garlic, basil, salt, and black pepper until combined.
3. Slice a pocket into the side of each chicken breast and stuff evenly with the goat cheese mixture. Secure with toothpicks if needed.
4. Brush chicken with olive oil and bake for 25–30 minutes, until internal temperature reaches 165°F and the top is lightly golden.

The melted goat cheese pairs beautifully with the sweet-tart tomatoes, creating a rich sauce right inside the chicken. No extra gravy needed!

Tip: For extra flavor, sprinkle the chicken with a pinch of Italian seasoning before baking.

Goat Cheese and Mushroom Stuffed Chicken Thighs

These juicy chicken thighs are packed with a creamy, earthy filling that turns weeknight dinners into something special.

Ingredients:

• 4 boneless, skin-on chicken thighs
• 1 cup cremini mushrooms, finely chopped
• 2 oz goat cheese, softened
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup cremini mushrooms and cook for 5 minutes until softened. Stir in 1 tsp fresh thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and let cool slightly.
2. Mix the mushrooms with 2 oz goat cheese in a small bowl. Lay chicken thighs flat and divide the filling evenly among them. Roll tightly and secure with toothpicks.
3. Place thighs seam-side down in a baking dish. Bake for 30–35 minutes until the skin is crispy and internal temperature reaches 165°F.

The tangy goat cheese melts into the mushrooms, creating a rich pocket of flavor in every bite. Tip: For extra crispiness, broil for the last 2–3 minutes—just keep an eye on it!

Lemon Goat Cheese Chicken Skillet

This one-pan wonder combines tangy goat cheese, bright lemon, and juicy chicken for a dish that feels fancy but comes together in no time.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 lemon, juiced (about 3 tbsp) + 1/2 lemon thinly sliced
• 4 oz goat cheese, crumbled
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then sear for 5-6 minutes per side until golden. Transfer to a plate.
2. Reduce heat to medium. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant. Pour in 1/2 cup chicken broth and 3 tbsp lemon juice, scraping up any browned bits.
3. Return chicken to the skillet, nestling in 1/2 lemon slices. Sprinkle 4 oz crumbled goat cheese over the chicken. Cover and simmer for 5-7 minutes until chicken reaches 165°F.
4. Garnish with 2 tbsp chopped parsley before serving.

The creamy goat cheese melts into a luscious sauce, while the lemon keeps every bite fresh and vibrant—no heavy cream needed!

Tip: For extra richness, stir a spoonful of the pan sauce into cooked pasta or roasted veggies.

Goat Cheese and Pesto Chicken Wraps

These wraps are a dreamy mix of tangy goat cheese, herby pesto, and juicy chicken—perfect for a quick lunch or light dinner that feels gourmet without the fuss.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup basil pesto (store-bought or homemade)
• 4 oz goat cheese, crumbled
• 4 large flour tortillas (10-inch)
• 2 cups baby spinach
• 1/4 cup sun-dried tomatoes, thinly sliced

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt and black pepper, then cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Spread 1 tbsp pesto evenly over each tortilla. Layer spinach, sliced chicken, crumbled goat cheese, and sun-dried tomatoes down the center.
3. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half if desired.

The creamy goat cheese melts slightly against the warm chicken, while the sun-dried tomatoes add a sweet-tart punch—every bite is packed with flavor and texture.

Tip: For extra crunch, toast the wraps in a dry skillet for 1–2 minutes per side after rolling.

Creamy Goat Cheese Chicken Pasta

This dreamy pasta dish combines tender chicken, tangy goat cheese, and a silky sauce for a weeknight meal that feels effortlessly elegant.

Ingredients:

• 8 oz penne pasta (or similar short pasta)
• 2 boneless, skinless chicken breasts, sliced into 1-inch strips
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 4 oz goat cheese, crumbled
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped

Instructions:

1. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and cooked through. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and garlic; sauté for 30 seconds until fragrant.
4. Pour in heavy cream, goat cheese, salt, black pepper, and red pepper flakes (if using). Stir until cheese melts into a smooth sauce, about 2 minutes.
5. Return chicken and pasta to the skillet, tossing to coat. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
6. Garnish with fresh parsley and serve immediately.

The magic here? The goat cheese adds a subtle tang that balances the richness of the cream—no one will guess it comes together in under 30 minutes!

Tip: For extra depth, stir in a handful of baby spinach with the garlic in step 3.

Goat Cheese and Bacon Stuffed Chicken Breasts

These juicy chicken breasts are packed with creamy goat cheese and crispy bacon—a combo that’s rich, savory, and downright irresistible.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz goat cheese, softened
• 4 slices cooked bacon, crumbled
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. In a bowl, mix 4 oz goat cheese, crumbled bacon, 1 tbsp thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Slice a pocket into the side of each chicken breast, being careful not to cut through. Stuff evenly with the goat cheese mixture and secure with toothpicks.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden, then transfer skillet to the oven.
4. Bake for 18–20 minutes or until chicken reaches 165°F internally. Rest for 5 minutes before serving.

The tangy goat cheese melts into the bacon, creating a luscious surprise in every bite—elevating simple chicken to dinner-party status.

Tip: For extra crispiness, broil the stuffed chicken for the last 2 minutes of baking.

Goat Cheese and Spinach Chicken Casserole

This creamy, comforting casserole combines tender chicken with tangy goat cheese and earthy spinach for a dish that feels fancy but comes together with minimal fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cubed
• 5 oz fresh baby spinach
• 4 oz goat cheese, crumbled
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook until no longer pink, about 6 minutes. Transfer to a greased 9×13 baking dish.
2. In the same skillet, add 2 cloves minced garlic and 5 oz spinach. Cook just until wilted, about 2 minutes. Scatter over chicken.
3. Whisk together 1 cup heavy cream, 1/2 cup Parmesan, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp thyme. Pour over chicken mixture, then top with 4 oz crumbled goat cheese.
4. Bake uncovered for 20-25 minutes until bubbly and lightly golden. Let rest 5 minutes before serving.

The goat cheese melts into luscious pockets that contrast beautifully with the crisp-edged spinach – it’s like a stuffed chicken breast without the fuss!

Tip: For extra browning, broil for the last 2-3 minutes (watch closely!).

Grilled Goat Cheese Chicken with Balsamic Glaze

This juicy, tangy-sweet chicken dish feels fancy but comes together with minimal fuss—perfect for impressing weeknight guests or treating yourself!

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). In a small bowl, mix goat cheese and basil; set aside.
2. Rub chicken breasts with 1 tbsp olive oil, then season evenly with garlic powder, salt, and black pepper.
3. Grill chicken for 6–7 minutes per side, until internal temperature reaches 165°F. In the last 2 minutes, spoon goat cheese mixture onto each breast to soften slightly.
4. Meanwhile, simmer balsamic vinegar and honey in a small saucepan over medium-low heat for 5 minutes, stirring occasionally, until thickened to a syrup consistency.
5. Drizzle balsamic glaze over plated chicken and serve immediately.

The creamy goat cheese melts just enough to cling to the smoky grilled chicken, while the glaze adds a glossy, caramelized finish that’s restaurant-worthy.

Tip: For extra flavor, let the chicken marinate in the oil and spices for 30 minutes before grilling.

Goat Cheese and Asparagus Stuffed Chicken

This elegant yet easy stuffed chicken turns a weeknight dinner into something special, with creamy goat cheese and tender asparagus tucked inside every bite.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz goat cheese, softened
• 1/4 cup finely chopped asparagus (about 6 thin spears, trimmed)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried thyme

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix goat cheese, chopped asparagus, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Slice a deep pocket into the side of each chicken breast. Stuff evenly with goat cheese mixture and secure with toothpicks.
4. Rub chicken with olive oil, then sprinkle with remaining 1/2 tsp garlic powder, 1/4 tsp salt, 1/8 tsp black pepper, and thyme.
5. Bake for 22–25 minutes, until chicken reaches 165°F internally and the filling is lightly bubbly.

The tangy goat cheese melts into the asparagus, creating a luscious contrast to the juicy chicken—no sauce needed!

Tip: For extra browning, broil for the last 2 minutes, watching closely.

Goat Cheese Chicken Alfredo

This creamy, tangy twist on classic Alfredo pairs tender chicken with rich goat cheese for a decadent yet easy weeknight dinner.

Ingredients:

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 cup heavy cream
• 4 oz goat cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook fettuccine according to package directions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Remove and set aside.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic and sauté for 30 seconds until fragrant.
4. Reduce heat to medium-low. Pour in heavy cream, then whisk in goat cheese, Parmesan, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Simmer for 3–4 minutes, stirring constantly, until smooth and slightly thickened.
5. Return chicken and pasta to the skillet, tossing to coat in the sauce. Garnish with fresh parsley before serving.

The goat cheese adds a delightful tang that cuts through the richness of the Alfredo, while the red pepper flakes give just a hint of warmth. Tip: For extra creaminess, reserve 1/4 cup pasta water to thin the sauce if needed.

Goat Cheese and Caramelized Onion Chicken Bake

This cozy bake combines tender chicken with sweet caramelized onions and tangy goat cheese for a dish that feels fancy but comes together with minimal fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tsp brown sugar
• 1/2 tsp salt, plus extra for seasoning
• 1/4 tsp black pepper
• 1/4 cup balsamic vinegar
• 4 oz goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 1 tsp dried thyme

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the onion, brown sugar, and 1/2 tsp salt. Cook for 15 minutes, stirring occasionally, until deeply golden. Stir in balsamic vinegar and cook 2 minutes more, then remove from heat.
2. Pat chicken dry and season lightly with salt and pepper. Heat remaining 1 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear chicken for 3 minutes per side until lightly browned.
3. Top chicken with caramelized onions, crumbled goat cheese, Parmesan, and thyme. Transfer skillet to oven and bake for 15–18 minutes until chicken reaches 165°F internally.

The magic here is how the balsamic-kissed onions melt into the creamy goat cheese, creating a rich sauce right in the pan. Serve with crusty bread to swipe up every last bit!

Tip: For extra flavor, let the onions cook low and slow—they’ll taste even sweeter if you take your time.

Goat Cheese and Tomato Stuffed Chicken

This elegant yet easy stuffed chicken is bursting with creamy goat cheese and sweet sun-dried tomatoes—perfect for impressing guests without the fuss.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz goat cheese, softened
• 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1 tbsp fresh basil, minced
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix goat cheese, sun-dried tomatoes, basil, garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper until combined.
3. Slice a pocket into the side of each chicken breast, being careful not to cut through completely. Stuff evenly with the goat cheese mixture, then secure with toothpicks.
4. Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3 minutes per side until golden, then transfer to the prepared baking sheet (or keep in skillet if oven-safe).
5. Bake at 400°F for 18–20 minutes, until chicken reaches 165°F internally. Rest 5 minutes before serving.

The tangy goat cheese melts into a luscious filling, while the sun-dried tomatoes add a punch of umami—every bite is a flavor explosion!

Tip: For extra crispness, broil for the last 2 minutes (watch closely!).

Goat Cheese Chicken Quesadillas

These quesadillas are a creamy, tangy twist on the classic—packed with tender chicken, melty goat cheese, and just the right kick of spice.

Ingredients:

• 2 cups shredded cooked chicken
• 4 oz goat cheese, crumbled
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 4 large flour tortillas (10-inch)
• 2 tbsp olive oil, divided

Instructions:

1. In a bowl, combine the chicken, goat cheese, Monterey Jack, cilantro, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, and 1/4 tsp salt. Mix gently until evenly distributed.
2. Divide the filling between two tortillas, spreading it evenly but leaving a 1-inch border. Top with the remaining tortillas, pressing lightly.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add one quesadilla and cook for 3–4 minutes per side, until golden and crisp. Repeat with the remaining oil and quesadilla.
4. Let rest for 1 minute, then slice into wedges and serve warm.

The goat cheese adds a luxurious creaminess that balances perfectly with the smoky spices—no dipping sauce needed!

Tip: For extra crunch, press the quesadillas lightly with a spatula while cooking.

Goat Cheese and Herb Crusted Chicken

This creamy, herbed goat cheese crust turns ordinary chicken into a restaurant-worthy dish—without the fuss.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 oz goat cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix goat cheese, Parmesan, parsley, thyme, garlic powder, salt, and black pepper until combined.
3. Pat chicken dry, then rub with olive oil. Spread goat cheese mixture evenly over the top of each breast.
4. Bake for 22–25 minutes until chicken reaches 165°F internally and the crust is golden.

The tangy goat cheese melts into a velvety layer, while the herbs add a fresh pop—perfect for impressing weeknight guests.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Goat Cheese Chicken Salad with Cranberries

This creamy, tangy chicken salad is a game-changer—loaded with goat cheese, sweet cranberries, and a hint of crunch from pecans. Perfect for sandwiches, wraps, or a fancy lunch over greens!

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 oz goat cheese, crumbled
• 1/3 cup dried cranberries
• 1/4 cup chopped pecans, toasted
• 1/4 cup mayonnaise
• 2 tbsp plain Greek yogurt
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large bowl, combine the shredded chicken, goat cheese, cranberries, and pecans.
2. In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently fold until everything is evenly coated.
4. Stir in the fresh parsley, then refrigerate for at least 30 minutes to let the flavors meld.

The goat cheese adds a luxurious creaminess that balances the pop of tart cranberries and the nutty crunch—elevating this far beyond your average chicken salad!

Tip: For extra texture, serve on toasted sourdough or butter lettuce cups.

Goat Cheese and Zucchini Stuffed Chicken

This elegant yet easy stuffed chicken is a weeknight showstopper, with creamy goat cheese and tender zucchini tucked inside juicy chicken breasts.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 medium zucchini, grated (about 1 cup)
• 4 oz goat cheese, softened
• 2 tbsp chopped fresh basil
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix grated zucchini, goat cheese, basil, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Cut a horizontal pocket into each chicken breast. Stuff evenly with zucchini mixture, then secure with toothpicks.
4. Brush chicken with olive oil, then sprinkle with garlic powder and remaining 1/2 tsp salt. Press panko onto both sides.
5. Bake for 25 minutes until chicken reaches 165°F and breadcrumbs are golden. Rest 5 minutes before serving.

The goat cheese melts into a luscious sauce while the zucchini keeps the filling light—no dry chicken here! The crispy panko adds just the right crunch.

Tip: For extra flavor, toast the panko in a dry skillet with 1 tsp olive oil before coating the chicken.

Goat Cheese Chicken Piccata

This creamy twist on classic chicken piccata balances tangy goat cheese with bright lemon and briny capers for a restaurant-worthy dish that comes together in under 30 minutes.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/3 cup dry white wine
• 1/2 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 2 oz goat cheese, crumbled
• 2 tbsp chopped fresh parsley

Instructions

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in mixture, shaking off excess.
2. Heat olive oil in a large skillet over medium-high. Cook chicken for 3-4 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Melt butter in the skillet, then add wine, scraping up browned bits. Simmer 1 minute until slightly reduced.
4. Stir in chicken broth, lemon juice, and capers. Return chicken to skillet and simmer 2 minutes to warm through.
5. Remove from heat. Sprinkle goat cheese over chicken, cover for 1 minute to soften, then garnish with parsley.

The goat cheese melts into the pan sauce, creating a luxuriously creamy texture that clings perfectly to the crispy chicken.

Tip: For extra tang, add a pinch of lemon zest with the goat cheese.

Goat Cheese and Walnut Stuffed Chicken Breasts

These juicy chicken breasts are taken to the next level with a creamy goat cheese and crunchy walnut filling—elegant enough for company but simple enough for a weeknight.

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 cup crumbled goat cheese
• 1/4 cup finely chopped walnuts, toasted
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Using a sharp knife, cut a deep pocket horizontally into each chicken breast, being careful not to cut all the way through.
2. In a small bowl, mix the goat cheese, walnuts, parsley, lemon zest, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Divide the mixture evenly and stuff into each chicken pocket. Secure with toothpicks if needed.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown.
4. Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken reaches 165°F internally. Let rest for 5 minutes before serving.

The tangy goat cheese melts into the chicken, while the walnuts add a buttery crunch—no sauce needed!

Tip: Toast the walnuts in a dry pan for 2–3 minutes to deepen their flavor before chopping.

Conclusion

With 20 deliciously creamy goat cheese chicken recipes, dinner just got a whole lot tastier! Whether you’re craving something cozy or elegant, this list has you covered. Give these dishes a try, then let us know which one was your favorite—we’d love to hear from you! Don’t forget to share the love by pinning this roundup for later. Happy cooking!