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Crispy Chicken with Goat Cheese & Sun Dried Tomatoes Recipe

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★★★★★

4.7 from 111 reviews

This Crispy Chicken with Goat Cheese & Sun Dried Tomatoes recipe features succulent, tender chicken breasts stuffed with a creamy goat cheese mixture and tangy sun-dried tomatoes, crowned with a crunchy, flavorful panko topping. Baked to perfection, this dish balances rich, savory flavors with a satisfying crispy texture, making it a perfect elegant dinner option.

Ingredients

Scale

Chicken

  • 4 boneless skinless chicken breasts (fresh, not frozen)
  • Olive oil, for drizzling
  • Kosher salt, to taste
  • Black pepper, to taste
  • Non-stick spray, for baking sheet

Goat Cheese Filling

  • 5 ounce goat cheese log (softened, room temperature)
  • 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, to taste

Crunchy Topping

  • 1 cup panko bread crumbs
  • 2 tablespoons mayonnaise
  • 1 teaspoon dried basil
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of red pepper flakes

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with foil and spray it generously with non-stick spray to prevent sticking.
  2. Prep the Chicken: Using a meat mallet or rolling pin, pound each chicken breast to about ¼ inch thickness. You can butterfly the breasts first to open them up, ensuring even thinness. Set aside.
  3. Make Goat Cheese Filling: In a medium bowl, combine the goat cheese, mayonnaise, chopped sun-dried tomatoes, minced garlic, dried basil, kosher salt, and black pepper. Stir well until smooth and no clumps remain.
  4. Assemble Chicken Rolls: Spread a few spoonfuls of the goat cheese mixture evenly over each flattened chicken breast, covering about ¾ of the surface. Carefully roll each breast up like a burrito, tucking in the filling as you go. Place the rolls seam side down on the prepared baking sheet.
  5. Season and Oil: Drizzle the chicken rolls with olive oil and sprinkle with kosher salt and black pepper to taste.
  6. Bake Initially: Place the chicken rolls in the preheated oven and bake for 15 minutes to start cooking through.
  7. Prepare Crunchy Topping: While the chicken bakes, mix together the panko bread crumbs, mayonnaise, dried basil, salt, black pepper, and red pepper flakes in a small bowl until the mayo coats the panko evenly.
  8. Add Crunchy Topping and Continue Baking: Remove the chicken from the oven and generously mound the panko mixture on top of each chicken roll. Carefully return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the topping is golden brown, crispy, and the chicken reaches an internal temperature of 165°F (74°C).
  9. Rest and Serve: Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Don’t forget to scoop up any crispy, cheesy bread crumb bits that spilled during cooking—they are delicious!

Notes

  • Butterflying the chicken breasts before pounding helps achieve even thickness and easier rolling.
  • Make sure the goat cheese is softened for easy mixing.
  • Check the internal temperature of the chicken with an instant-read thermometer to avoid undercooking.
  • Scrape up and enjoy any filling and crunchy topping that falls off during baking—it’s extra flavorful.

Keywords: crispy chicken, goat cheese chicken, stuffed chicken breast, sun dried tomatoes, panko crusted chicken, baked chicken recipe

Find it online: https://bakedbylisa.com/crispy-chicken-with-goat-cheese-and-sun-dried-tomatoes-recipe/