Chicken with Goat Cheese and Sun Dried Tomato

Total Time:
1 hr
20 min
40 min

4 to 6 servings

  • 3 boneless chicken breasts, skin-on
  • 4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
  • 3 sun-dried tomatoes, julienned
  • Good olive oil
  • Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

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    63 Reviews
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    This was delicious! I made a few modifications: I used bone-in chicken breasts and cooked it longer. I didn't have basil leaves, so I used one teaspoon of pesto as suggested. I'm watching my salt intake, so I omitted the salt. It came out great! I will definitely add this to my repertoire.
    Very delicious! I prepared the recipe exactly as stated and added the leaf of basil under the skin as shown on tv. It was wonderful. Since chicken breasts with skin are not boneless, I simply took a sharp knife and cut the breast off the bone? was not hard to do.
    This is an easy, delicious and impressive-looking main dish, but if Ina has one fault (and I'm sure she has very few), it's her penchant for salt, as many fans have noted. She mentions in this episode that chicken, being somewhat bland, requires liberal seasoning with salt and pepper. But don't forget that the goat cheese is somewhat salty in itself. Depending on the saltiness of the goat cheese I'm using, I've found it best to scale back on the amount of salt I dust over the top of the stuffed chicken breasts (or thighs -- I've used both with great success).
    Delicious !!! I used the oil from the jar of sun dried tomatoes instead of EVOO. I also used chicken thighs instead of breasts. This is a winner !!!
    OMG this is the best recipe ever. I literally make this for dinner at least once a week. The chicken turns out so moist and flavorful. My grocery store butchers will not debone a chicken with the skin on for me so I have to cook my bone in, cook a little while longer but absolutely fantastic!!!! Thanks for the great recipe!!!!
    my husband loved it!! I make it all the time now. Thanks for this one. I made it with the carrots and parsnips that she did in this episode, then made mashed potatoes with fresh garlic and sour cream in them. My family new favorite meal.
    OMG!!!! This is one of the best chicken brest ever! Had the meat man at the store take out the bones for me, and made it just as Ian. Thanks Ian for "again" another great recipe.
    This is an amazing recipe. The only difference is Ina used fresh basil as well when this dish aired. The recipe is missing the ingredient.
    This recipe was very good. I could only get bone-in chicken breast with the skin on, but it worked out just fine. I cooked the breasts for 45 minutes. My dinner guests loved this dish and said it was one of the best chicken breasts they've ever had!
    All we had was boneless skinless so I cut a pocket into the breasts and stuffed with the mixture then secured with toothpicks and threw them on the grill. It tasted alot like a dish I order at Carrabas. Very simple.
    I have made this recipe probably 6 or 7 times in the past few months. I love it. So much flavor and easy to make. The skin gets crispy on top and tastes so good with just salt and pepper. The sun dried tomato makes it a little sweet and goes well with the goat cheese.
    This receipe was so easy and amazing!! Didn't change a thing. Probably the most delicious chicken breast i've ever made.
    Delicious and super easy for a weeknight meal. I used skinless chicken since I had it in my refrigerator...just cut them about a quarter way through...they didn't dry out and worked out great. I added a little on top. Great recipe to make for a large group of people. Delish!
    Because it is simple to make while it is still impressive, I'm saving this for my cook a crowd file.
    This recipe is delicious. No changes were needed. However, I didn't have any basil leaves, so I used a little pesto inside of the chicken breast as a substitution and spread just a little pesto on the top. My husband loved it!!! Great recipe and very easy!
    This is very easy and satisfying. I only had plain goat cheese and should have added some finely chopped garlic. But it was still great. I paired it with roasted carrots and parsnips as the Contessa did on her show. Slice them thin on the diagonal. Preheat the oven to 425 then reduce to 400, adding both dishes at the same time, bake for 35-40 minutes and it is perfect. I stirred the veggies about 20 minutes in. While that was going, I sauteed one sliced sweet onion in butter with s&p for the same time until they were nice and brown. I made brown rice, plated it with the onions on top and a little of the pan juice from the chicken. My husband was singing! Thanks for this one, it's a keeper!
    In professional terms, OMG OMG! This recipe really packed a punch, with deep rich satisfying flavors! And I paired it with Ina's Pasta with Truffle Butter Cream Sauce. Over the top goodness. 
    Here's where I altered the recipe a bit. Couldn't find breasts w/ skin at the market, so just got thighs instead (more flavorful anyway. Under the skin I did the goat cheese, but just plain goat cheese (I forgot Ina wanted the herbed variety. So I made sure I added some chopped garlic, whole basil leaf (in two of the thighs, chopped rosemary in the others, and the sun-dried tomatoes. Also kosher salt and freshly ground black pepper. 
    The dish was AMAZING. Better yet, my rosemary version was better received than the basil version. Folks, always experiment a bit with your spices. Ina's tastes are wonderful and refined, but east coast and ultimately her own. So experiment and see how your taste buds react. My spouse and I loved both versions, but the one w/ rosemary definitely won the prize.
    This is absolutely delicious! I made some last night where I spread pesto under the skin before I put the cheese and tomatoes on. Sooo good. I was wondering if anyone knew if mozzarella would work instead, as my sister is not a fan of goat cheese.
    I've made Ina's other version of this recipe which uses basil leaves instead of the sun dried tomatoes, which is excellent also. Very easy and delicious recipe. Just make sure when you buy the breasts they have a good intact skin covering the breast as sometimes a section may be torn or missing. Be patient and gentle with the skin to keep it intact so you have good cover when you bake it.
    I made it for my friend and I and we absolutely loved this. I added a little thyme and rosemary to mine just for flavor and it turned out well. Truly I think it was the golden brown skin that made it better just cause it looked amazing and still very juicy. I served it with a few sauteed vegetables and some plain pasta and it was perfect. Can't wait to make it again with basil
    Easy and very tasty. So enjoyable, my son called and asked me how to make it.
    I use bone-in breasts, because they are inexpensive and easy to find. I place them on a cookie sheet along with carrots and parsnips and use the oil from the sun-dried tomato jar on top of the chicken and mixed with the veggies. If I have fresh basil leafs, I add those on top of the tomato like Ina did on the show. Roast it all at 400 degrees for about 45 minutes... excellent!
    Delicious! I did use herbed sun-dried tomatoes and it was a great recipe!
    The many great reviews drew me to try this recipe. I hesitated because it's been so long since I ate chicken with the skin on. Although the chicken was moist, the cheese clumped a bit under the skin and I missed a pan sauce over the large piece of chicken meat left after the few bites with the cheese and sun dried tomatoes. I think I'll stick to roasting chicken breasts with the skin on for prepping moist delicious chicken I will then pull off the bone and use in another way.
    This came out great. My husband doesn't like goat cheese so I used Boursin on his chicken. I had 2 slightly large single breasts with bone-in and I just roasted them a little longer. 45min on 375F until the thermometer was 150F internal temp of chicken, then I took them out and let them rest tented for 10min. Was excellent. I could have sworn in the TV show that Ina put a fresh basil leaf under the chicken skin as I did that and it was very nice.
    I made this for me and my son. I couldn't find the herb and golic Goat cheese. I used the Cappricon Brand French Type and dipped it in Basil Pesto. i truly enjoyed it.
    I made this for Christmas; it was a hit. It's ok to use the bone-in chicken breast. To insure a juicy breast just baste the chicken...enjoy!
    Quick and easy..We loved it!
    This is a super easy, but delicious way to serve chicken. I have made it several times for holidays and it is always a hit. You can also mix it up a tad by using different cheeses. Some of my friends are not fans of goat cheese, so you can substitute with Fontina or Gouda cheese and it is still yummy! I have never seen her make it so I am unsure if she uses marinated sun-dried tomatoes, but I always buy the jar version in marinade for extra flavor. For added flavor you can also include marinated artichokes. So nice to find something this good AND so simple to make. Everyone is fooled and thinks you have spent hours!
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