Chicken with Goat Cheese and Sun Dried Tomato

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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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4.7 64
<span>Last night, I made this with boneless skinless chicken thighs and they were amazing (very juicy).  On top of that they were quick and easy to make.  Thanks Ina! :)</span> item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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). item not reviewed by moderator and published
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 !!! item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Fantastic! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This receipe was so easy and amazing!! Didn't change a thing. Probably the most delicious chicken breast i've ever made. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Because it is simple to make while it is still impressive, I'm saving this for my cook a crowd file. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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&amp;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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Easy and very tasty. So enjoyable, my son called and asked me how to make it. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Delicious! I did use herbed sun-dried tomatoes and it was a great recipe! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 well...so I did that and it was very nice. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Quick and easy..We loved it! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Absolutely delicious! I added the basil leaf like Ina used on the show. I had to buy bone-in chicken breast and remove the bones myself but it was very easy. The chicken was very juicy. I can't wait to try this recipe again. item not reviewed by moderator and published
I made this recipe using two bone-in chicken breasts, following the recipe exactly. It was, as expected, fabulous! I have trouble drying out chicken, whether I roast it whole, butterflied, parts, etc. etc., BUT this recipe came out so moist, juicy, and flavorful with tender meat and crisp skin the very first time. It took a little longer to roast, probably because the chicken was very cold when I put it in the oven, or perhaps it had the bone. After 40 minutes, I checked the temperature. It was 135 degrees. Put it back in the oven and roasted it for another 15 minutes and checked the temperature. It was 170 degrees. I rested it for 15 minutes before cutting it. PERFECTION!!! Thanks so much, Ina! item not reviewed by moderator and published
I've made this 4 times since I first found the recipe in December. (Twice for friends and twice for myself). It is easy, fast and amazingly delicious. The chicken is moist every time and you can use whatever fresh herbs you have on hand. (I've used basil, thyme, and sage each on separate occaisions). You will look like a rock star with this recipe. Enjoy! item not reviewed by moderator and published
This was really easy to make and everyone loved it. . item not reviewed by moderator and published
I love this updated version of Ina's chicken with herbed goat cheese. I still put basil leaves in with the goat cheese and sun dried tomatoes. Sometimes, I'll chop the tomatoes and mix them into the goat cheese. Everyone loves it when I make this for dinner. I usually serve it with couscous and something green like wilted baby spinach or sauteed asparagus...always a winner! item not reviewed by moderator and published
...and very delicious. My goat cheese had no garlic, so I blended in one crushed clove. This one comes across as a lot mor fancy (i.e., difficult) than it is. item not reviewed by moderator and published
I used skin-on bone-in chicken thighs and the recipe turned out great. Even my finicky kid loved it. I did brush olive oil and sprinkle salt on both the meat under the skin and the top of the skin. This recipe is easy enough for family yet elegant enough for guests. Thanks for the excellent recipe and techniques, Ina! item not reviewed by moderator and published
Very elegant. I do think, though, that it needs salt &amp; pepper under the skin. For those who couldn't find a boneless breast with skin on, Whole Foods had a whole boneless breast with skin on at the meat counter. I just cut it in half to make two breasts. I made this like Ina made it on TV -- with whole sundried tomatoes and a whole basil leaf. I cooked it for 400 degrees for 30 minutes. It was spectacular. It looks like you spent all day in the kitchen. My boyfriend ate every crumb and said, "Is this some special dish?" item not reviewed by moderator and published
I typically don't make Ina's recipes but I saw her making this and couldn't wait to try it! I read several reviews and actually made some corrections like many people did. I couldn't find boneless, skin-on chicken breast so I used chicken breast with the bone in. I put basil pesto with parmesan the skin, goat cheese, and sun dried tomatoes. After it cooked I actually drizzled the drippings over the top of the chicken before serving. My family LOVED this dish. We can't wait to make this again! item not reviewed by moderator and published
Like another recent reviewer, I too could not find boneless breasts w/ skin (even w/ the bone!) Soooo, I purchased boneless breasts slit the meat to store the stuffing and threw a slice of bacon on top to keep the meat moist. This turned out fine, though I know it would have been easier and better with the prescirbed cut. My version was good...but based on the first try I know the original would have been just a little better. Definitely a keeper!! PS--And what's up with the pork that they've bred to be so lean it no longer has any taste? Sad! Bring back skin and fat!!! item not reviewed by moderator and published
Prepared this recipe last night for dinner. I also couldn't find boneless w/ skin chicken breast so used breast with the bone, no biggy. I switched the rest of the recipe just a bit by adding prepared pesto under the skin since I had it on hand instead of basil , as Ina showed on TV. Excellent! Very moist and great flavor, definitely a keeper! item not reviewed by moderator and published
I love this recipe - it is similar to another recipe Ina has that I have been making for a while. This one is a great variation on the basic version of just stuffing the chicken with goat cheese and basil. I will definitely make this again and again! Can everyone please stop whining about how the recipe on the site is not the exact same as the one on the show. If you really have a problem with the missing basil leaf, add it. This is a great recipe and just be a little bit creative and add whatever herbs or fillings you like. I would also suggest that everyone check out the Big Girl Small Kitchen Blog. It is great for young people like me who love to cook - and for anyone who just loves food! item not reviewed by moderator and published
I have made this twice and I love it! So easy and I almost always have goat cheese on hand, so I can make it often!!!! item not reviewed by moderator and published
Wow people.. have you never cooked a chicken breast before?! item not reviewed by moderator and published
Seriously? If you want a basil leaf, add a basil leaf. The recipe is awesome as written. The beauty of cooking is that you can actually *change* a recipe to fit your tastes. Get a grip and don't give a good recipe a bad review because it isn't *exactly* the same as one shown on tv. item not reviewed by moderator and published
I made this recipe last night &amp; it turned out very good. My husband &amp; I both really enjoyed it, and I will definately make this again. However, when I watched Ina make this chicken on her show, she added 1 "basil" leave &amp; 1 "whole" sun-dried tomato to each breast. Tje recipe is printed on this web-site to as: Add "julienned" sun-dried tomato, and it "does not list the basil" as one of the ingredients. I will have to try it again with the basil; the network should correct this recipe. item not reviewed by moderator and published
Make this last night and it was terrific! Chicken turned out moist and very flavorful! I used the split breast w/skin and bone and they worked great. Baked at 400 degrees for almost 30 minutes! Definitely give this one a try you won't be disappointed! item not reviewed by moderator and published
The recipe is not the same as she did on her show. Please re post it correctly item not reviewed by moderator and published
Foodnetwork, Please make sure that the recipe on the show and online are identical. item not reviewed by moderator and published
I saw this on TV today and it sounded so good I made it for dinner tonight. It was delicious. Everyone liked it and will make again. Couldn't find the boneless chicken breast with the skin on - had to use chicken with bone - still good but next time would get boneless. item not reviewed by moderator and published
You forgot the basil in the recipe? item not reviewed by moderator and published
This is one of our new favorite meals! item not reviewed by moderator and published
Excellent as usual. What a way to give a mix of delicious flavors to a chicken breast. Super easy to make. item not reviewed by moderator and published
Hi All. Just watched the show last night. Ina said that when baking, the time/temperature has to be exact, but with cooking you can adjust as needed. On the show she cooked the chicken at 400 degrees instead of 375 because she had the carrots and parsnips in at 400. She wanted to cook both at the same time, so she adjusted the temp. for the chicken to 400 and baked it for 10 minutes less than if she had baked it at 375. item not reviewed by moderator and published
This is great with just the herbed goat cheese. I look forward to trying other variations. item not reviewed by moderator and published
Easy and great tasting.... item not reviewed by moderator and published
broil it on the second rack for 4 min turn down to 400 and cook another 16 min turns out perfect you can season your goat cheese any way you want hope this helps item not reviewed by moderator and published
There are two recipes by Ina online that are similar. We made this one. We actually used chicken thighs not the breast. My family loved it. item not reviewed by moderator and published
Wow !!! A great and fantastic meal. item not reviewed by moderator and published
I just watched the show and the chicken with goat cheese and sun dried tomatoes and Ina did put a basil leaf under the skin of each chicken breast and she did mention that the sundried tomatoes in olive oil is best to use. She also had hers cooking at 400 degrees for 25-35 min. as opposed to 30-40 min. My chicken would be all dried out if cooked that long. I have too noticed that the recipe on this site is quite often different than the show. I wonder if the show is best or the website is best. Can someone answer that question? item not reviewed by moderator and published
Looking forward to the updated review. I also noticed slight differences in the show's and online recipe ingredients....and this recipe looks so good! item not reviewed by moderator and published
I completely agree with the last comment. I have noticed this multiple times with different shows. item not reviewed by moderator and published
I just watched the episode and decided to make the dinner tonight. With the segment fresh in my mind, I quickly realized that the recipe as it appears on FN website is different then on the show. Ina mentions to use sun dried tomatoes in oil, not dried and she also places a fresh basil leaf under the skin of each breast. On the Roasted Parsnips &amp; Carrots recipe she does not sprinkle with dill, not a big deal. She also mentions that you can adjust the temp. for the chicken to 400 and the parsnip temp to 400 so they can bake in the same oven. Will update my review after I prepare the meal tonight (sorry for the 5 star rating - you have to put something to comment). I wish Food Network would review their recipes as written to correspond to the show. item not reviewed by moderator and published

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