Introduction

This Crispy Chicken with Goat Cheese & Sun Dried Tomatoes is a flavorful and satisfying dish that combines tender chicken breasts with a creamy, tangy filling and a crunchy topping. It’s perfect for a weeknight dinner or a special occasion when you want something impressive yet easy to make.

A close-up of a white plate holding a single rolled chicken breast stuffed with a creamy mixture and red sun-dried tomato pieces visible inside; the chicken is topped with a thick, golden-brown crumb layer that looks crunchy and has small specks of seasoning. The chicken’s white outer layer is soft and juicy with some black pepper seasoning. The plate rests on a white marbled surface, and in front of the chicken piece is a silver fork. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts (fresh, not frozen)
Olive oil
Kosher salt and black pepper
Non-stick spray
5 ounce goat cheese log (softened by pulling out of fridge 20 minutes early)
½ cup mayonnaise
⅓ cup sun dried tomatoes, packed in oil (drained and chopped)
1 plump garlic clove (minced)
1 teaspoon dried basil
½ teaspoon kosher salt
Black pepper
1 cup panko bread crumbs
2 tablespoon mayonnaise
1 teaspoon dried basil
Pinch of salt, pepper, and red pepper flakes

Instructions

Step 1: Preheat the oven to 350°F (175°C). Cover a rimmed baking sheet with foil and spray with non-stick spray.
Step 2: Pound the chicken breasts to about ¼ inch thickness using a meat mallet or rolling pin. For best results, butterfly the chicken before pounding to ensure an even thickness.
Step 3: In a medium bowl, combine the goat cheese, ½ cup mayonnaise, chopped sun dried tomatoes, minced garlic, dried basil, ½ teaspoon kosher salt, and black pepper. Stir well until smooth and evenly mixed.
Step 4: Spread a few spoonfuls of the goat cheese mixture evenly over each flattened chicken breast, covering about ¾ of the surface. Roll the chicken tightly like a burrito, keeping the filling inside. Place the chicken rolls seam side down on the prepared baking sheet.
Step 5: Drizzle olive oil over the chicken rolls and sprinkle with kosher salt and black pepper.
Step 6: Bake the chicken in the oven for 15 minutes.
Step 7: While the chicken bakes, mix the panko bread crumbs, 2 tablespoons mayonnaise, dried basil, and a pinch each of salt, pepper, and red pepper flakes in a small bowl until well combined and coated.
Step 8: Remove the chicken from the oven and generously top each piece with the panko mixture, piling it on for a crunchy crust.
Step 9: Return the chicken to the oven and bake for an additional 10-15 minutes, until the topping is golden brown and crispy and the chicken reaches an internal temperature of 165°F (74°C).
Step 10: Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Tips & Variations

Be sure to scrape up and serve any crispy, cheesy bits that spill out during baking—they add fantastic flavor and texture.
For a spicy kick, add a pinch of cayenne pepper to the goat cheese filling or the panko topping.
If sun dried tomatoes packed in oil aren’t available, rehydrate dry sun dried tomatoes in warm water for 10 minutes before chopping.
Use fresh basil instead of dried for a brighter herb flavor in the filling and topping.

Storage

Store leftover chicken covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to help maintain the crispy topping. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

The image shows a close-up of a baked dish with two main layers. The bottom layer is a creamy, pale yellow sauce that is thick and smooth with some slight bubbling at the edges. The top layer is a crunchy, golden-brown breadcrumb topping mixed with herbs that gives a rough and crumbly texture. The layers are close with some melted cheese oozing out slightly from the sides. The dish is on a white marbled textured surface, and the focus is on the front portion of the dish showing the topping’s crispiness and the softness of the sauce underneath, with some black pepper sprinkled for texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh, thawed chicken breasts to ensure even cooking and proper texture. If using frozen, thaw completely and pat dry before pounding and assembling.

Can I prepare this dish ahead of time?

You can assemble the chicken rolls and store them covered in the refrigerator for up to 24 hours before baking. Add the panko topping just before baking to keep it crispy.