Goat Cheese and Pistachio Stuffed Chicken Recipe


  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 4-5 ounces soft goat cheese (chèvre)
  • 1/3 cup chopped pistachios (shelled, unsalted)
  • 1/4 cup dried fruit (chopped figs, apricots, or cranberries work well)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • Optional: 1/4 cup white wine or chicken broth
  • Optional: Fresh herbs like thyme or rosemary for garnish


1. Prep the chicken: Butterfly each chicken breast by carefully slicing horizontally through the thickest part, almost cutting all the way through. Open it like a book. Lightly pound the chicken breasts to an even thickness if needed.

2. Make the filling: In a bowl, combine goat cheese, pistachios, dried fruit, garlic powder, onion powder, salt, and pepper. Mash and mix until well combined.

3. Stuff the chicken: Divide the filling evenly among the chicken breasts. Spread a layer of filling on the inside of each breast, leaving a slight border around the edges.

4. Secure the chicken: Close the chicken breasts and secure the openings with toothpicks or kitchen twine to prevent the filling from escaping.

5. Cook the chicken: Heat the olive oil in a large skillet or oven-safe pan over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, or until golden brown.

6. Finish in the oven: Preheat your oven to 400 degrees F (200 degrees C). Transfer the skillet to the oven and bake for 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees F). If the chicken starts to brown too quickly, you can add the optional wine or broth to the pan.

7. Rest and serve: Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist. Garnish with fresh herbs if desired.


Soften the goat cheese: Let the goat cheese sit at room temperature to make it easier to spread.

Customize the filling: Add other ingredients to the filling like chopped fresh herbs, sundried tomatoes, or a touch of honey.

Panko crust: For a crispy crust, dip the stuffed chicken breasts in beaten egg and then coat with panko breadcrumbs before pan-searing.

Serving suggestions: Serve with a side of rice, quinoa, roasted vegetables, or a simple green salad. A drizzle of balsamic glaze or a light lemon sauce would complement the flavors nicely.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *