Sun-Dried Tomato Goat Cheese Stuffed Chicken {Inspired by Ina Garten

Sun-Dried Tomato Goat Cheese Stuffed Chicken {Inspired by Ina Garten

This recipe for sun-dried tomato goat cheese stuffed chicken is one of David‘s favorite dishes. He loves the tender juicy chicken thighs with tangy goat cheese, sun-dried tomatoes seasoned with herbs and spices stuffed under the crispy golden brown skin. He practically does a happy dance when he gets this chicken.

I made this recipe just last night. I have made this recipe several times, but it has been a while since the last time I made it. Oh my gosh, I forgot how good this chicken is. I’m so glad David asked me to make it again.

Ina Garten inspired me to come up with this recipe. She makes a similar dish using chicken breasts. David and I are not huge fans of chicken breasts, so I use chicken thighs instead. However, you can use chicken breasts or whole leg quarters if you choose. Just make sure the chicken has the skin on it because that is where you stuff the goat cheese and sun-dried tomatoes.

Let me share the recipe for sun-dried tomato goat cheese stuffed chicken with you…

How To Make Sun-Dried Tomato Goat Cheese Stuffed Chicken

First, take the goat cheese out of the refrigerator and allow it to come to room temperature.

When the goat cheese has come to room temperature, preheat oven to 400 degrees F.

Place the chicken thighs on a foil-lined pan. Loosen the skin from the meat with your fingers, leaving one side attached. 

Chop the fresh rosemary and add it to a bowl with the goat cheese, along with the chopped sun-dried tomatoes, minced garlic, and onion powder. Mix by stirring and pressing the mixture together with the back of a spoon or spatula, until everything is well mixed.

Divide the cheese mixture into four equal portions. Place each portion under the skin of each chicken thigh. Pull the skin over as much of the meat as possible so the chicken won’t dry out.

Brush each piece of chicken with olive oil, and season them generously with salt and pepper.

Place the chicken into the preheated oven to bake. Baste as needed to prevent the chicken from drying out.

Bake the chicken, until the skin is golden brown and the chicken is cooked through. The juices should run clear and register 165 degrees F on an instant-read thermometer; about 40 to 50 minutes, depending on the size of the pieces chicken.

If you love the ingredients, you’ve got to make this chicken. You may be doing David’s Happy Dance too!

Sun-Dried Tomato Goat Cheese Stuffed Chicken

Sun-Dried Tomato Goat Cheese Stuffed Chicken: tender juicy chicken with tangy seasoned goat cheese and sun-dried tomatoes stuffed under crispy golden skin.
Course Main Course
Cuisine American
Keyword chicken, goat cheese, Stuffed Chicken, Sun-Dried Tomatoes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 529kcal

Ingredients

  • 4 chicken thighs skin-on (can use leg quarters or breasts)
  • 4 ounces plain goat cheese (room temperature)
  • 4 ounces sun-dried tomatoes chopped
  • 2 cloves garlic minced
  • 1 teaspoon rosemary fresh, minced
  • ½ teaspoon onion powder
  • 2 tablespoons extra virgin olive oil (for coating chicken)
  • Kosher salt and fresh cracked black pepper to taste

Instructions

  • First, take the goat cheese out of the refrigerator and allow it to come to room temperature.
  • When the goat cheese has come to room temperature, preheat oven to 400 degrees F.
  • Place the chicken thighs on a foil-lined pan. Loosen the skin from the meat with your fingers, leaving one side attached. 
  • Chop the fresh rosemary and add it to a bowl with the goat cheese, along with the chopped sun-dried tomatoes, minced garlic, and onion powder. Mix by stirring and pressing the mixture together with the back of a spoon or spatula, until everything is well mixed.
  • Divide the cheese mixture into four equal portions. Place each portion under the skin of each chicken thigh. Pull the skin over as much of the meat as possible so the chicken won’t dry out.
  • Brush each piece of chicken with olive oil, and season them generously with salt and pepper.
  • Place the chicken into the preheated oven to bake. Baste as needed to prevent the chicken from drying out.
  • Bake the chicken, until the skin is golden brown and the chicken is cooked through. The juices should run clear and register 165 degrees F on an instant-read thermometer; about 40 to 50 minutes, depending on the size of the pieces chicken.

Notes

This recipe works with chicken breasts or whole leg quarters as long as the skin is still on them.
Recipe adapted from Barefoot Contessa ~ Ina Garten

Nutrition

Calories: 529kcal | Carbohydrates: 16g | Protein: 32g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 154mg | Sodium: 286mg | Potassium: 1267mg | Fiber: 3g | Sugar: 10g | Vitamin A: 655IU | Vitamin C: 11.6mg | Calcium: 85mg | Iron: 4.1mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

Blog post updated from Apr 23, 2015

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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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