Stuffed chicken breasts are a home cook’s secret weapon — simple, adaptable, and surprisingly elegant. But what’s really exciting is flipping the usual stuffing routine on its head with flavors you wouldn’t expect. This version, with sun-dried tomatoes and lemon, hits a bright, savory note that makes it feel fresh even on a hectic weeknight.
Why I keep coming back to this dish.
It’s forgiving, flexible, and always a hit. The combination of creamy cheese, smoky tomatoes, and bright lemon is addictive — I keep thinking about the next time I can make it again. It’s a go-to for casual dinners that feel special, and it’s simple enough to throw together after a long day.
What’s inside? The real scoop on the ingredients.
- Chicken breasts: Juicy, lean, and forgiving — the perfect canvas for stuffing.
- Goat cheese: Creamy and tangy, it melts beautifully and adds a rich layer.
- Sun-dried tomatoes: Oozy with a smoky, sweet punch that wakes up the palate.
- Fresh basil: Bright, fragrant, and perfectly imperfect in every bite.
- Lemon zest: Adds a lemon-bright zing that cuts through richness.
- Olive oil: A splash for searing, with a fruity aroma that’s unmistakable.
- Toothpicks or twine: Necessary to keep everything contained during baking.
Tools of the Trade for Stuffed Chicken.
- Sharp knife: To slice the chicken breasts evenly without tearing.
- Skillet or oven-proof pan: For searing and baking in one vessel.
- Toothpicks or kitchen twine: Securing the stuffed pockets during cooking.
- Meat thermometer: Checking doneness precisely.
Step-by-step guide to perfect stuffed chicken.
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Slice the chicken breasts horizontally, creating a pocket but not cutting all the way through.
Step 3: Mix your filling: think creamy goat cheese, chopped sun-dried tomatoes, fresh basil, and a hint of lemon zest.
Step 4: Stuff the chicken pockets generously, then secure with toothpicks or kitchen twine.
Step 5: Heat a skillet over medium-high, add a splash of oil, and sear the stuffed breasts until golden, about 3-4 minutes each side.
Step 6: Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken is cooked through and juicy.
Step 7: Rest the chicken for about 5 minutes before slicing. The juices should settle, and the filling will stay put.
Step 8: Serve hot, maybe with a drizzle of balsamic glaze or a fresh green salad.
Cooking checkpoints & tips to keep it perfect.
- Ensure the chicken is evenly sliced for uniform cooking.
- Check the filling is snug but not bursting out before baking.
- Look for a golden sear in the pan, indicating a good crust.
- Use a meat thermometer to confirm internal temp reaches 75°C (165°F).
- Rest the chicken before slicing to lock in juices.
Common mistakes & how to fix them.
- Under 75°C (165°F) internal temp.? If the chicken is undercooked, add a few more minutes in the oven.
- Overstuffing the pockets.? If the filling leaks out, secure it better or reduce filling quantity.
- Cooking at high heat too long.? If the chicken is dry, lower the oven temp slightly and don’t overbake.
- Over-torched crust.? If the exterior burns, reduce heat or move to lower rack.
Stuffed Chicken Breasts with Sun-Dried Tomatoes and Lemon
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F) and gather all your ingredients and tools. Place a sharp knife nearby for slicing and a skillet for searing.
- Use the knife to carefully slice each chicken breast horizontally, creating a pocket without cutting all the way through. You should see a flap that can be opened like a book.
- In a small bowl, mix the goat cheese with chopped sun-dried tomatoes, fresh basil, and lemon zest until well combined. This filling will be creamy and fragrant.
- Stuff each chicken pocket generously with the goat cheese mixture, pressing in to fill evenly. Secure the opening with toothpicks or kitchen twine to keep the filling inside.
- Heat a skillet over medium-high heat and add a splash of olive oil. Once shimmering, place the stuffed chicken breasts in the pan, seam side down, and sear for about 3-4 minutes until golden brown.
- Flip the chicken breasts and sear the other side for another 3-4 minutes, watching for a nice browned crust. The kitchen should smell fragrant and inviting.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the juices run clear.
- Remove the skillet from the oven and let the chicken rest for about 5 minutes. This helps the juices settle and makes slicing easier.
- Carefully remove the toothpicks or twine and slice the chicken breasts into thick, juicy slices. The filling should be visible and slightly melted.
- Serve hot, garnished with extra basil or a drizzle of balsamic glaze if desired. Enjoy the vibrant flavors and tender texture of this elegant dish.
Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).
