Goat Cheese Chicken is such a delicious chicken dinner recipe. Tender chicken breasts are baked in a delicious tomato and red wine sauce then topped with tangy goat cheese. Serve this baked chicken dish with crusty bread and a caesar salad or over pasta, it is excellent for entertaining or just a family dinner.
Goat Cheese
Goat Cheese, also known as chevre, is a soft cheese that is made from goat’s milk. It can come crumbled or formed in a log (4oz or 8oz). For this recipe you are looking for the log of goat cheese, it will have more moisture and soften a little better in the oven.
In the photos I used a plain goat cheese, however I have also used herbed and garlic. Both were delicious!
There is not a great sub for goat cheese. It has such a distinct flavor that you cannot truly match it with other cheeses.
How to Make Goat Cheese Chicken
Preheat your oven to 400 degrees.
Start by slicing each chicken breasts in half lengthwise, so you end up with 2 thinner chicken breasts. This helps the chicken cook quicker and more evenly.
Season both sides of the chicken breasts liberally with salt and pepper
Brown the Chicken
Grab an oven safe skillet, dutch oven, or large cast iron skillet. Place over medium – medium/high heat on the stove top. Drizzle 2 tablespoons of oil into the pan.
Brown both sides of the chicken, about 4-5 minutes per side. Do not force the chicken from the pan, once it is browned it will release. Note: You may have to brown the chicken in two batches to not overcrowd the pan.
Remove the browned chicken from the pan and set on a plate.
Make the Sauce
In the now empty pan place one small onion, chopped, and 3-4 chopped garlic cloves (add a little oil to the pan if it is dry). Saute, stirring constantly for about 2 minutes.
Add ½ cup red wine to the pan and scrape up any browned bits. You will want to use a red wine that is bold in flavor:
- cabernet sauvignon
- merlot
- malbec
Let the wine simmer for about 1 minute. Then add the 28 oz can of crushed tomatoes, drained capers, salt, dried basil, dried oregano, smoked paprika, sugar, red and pepper flakes. Give it a good stir to combine.
Add the chicken back to the pan and nestling it down in the sauce.
Bake the Chicken + Goat Cheese
Place in the oven and bake at 400 degrees for 20 minutes.
Remove from the oven, crumble the goat cheese over the chicken breasts and return to the oven for 5-8 minutes, or until the chicken reaches 165 degrees.
If you are already a huge goat cheese fan, definitely check out my recipes for Crispy Chicken with Goat Cheese and Sun Dried Tomatoes and Goat Cheese Pizza.
Goat Cheese Chicken Recipe
Goat Cheese Chicken
Ingredients
- 2 tablespoon olive oil
- 3 boneless skinless chicken breasts, cut in half lengthwise to create 6 thinner chicken breasts seasoned generously with salt and pepper
- 1 small yellow onion, diced
- 3-4 plump garlic cloves, chopped
- ½ cup red wine cabernet, merlot, malbec- something with bold flavors
- 28 oz canned crushed tomatoes
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 teaspoon each: dried oregano, dried basil
- ¼ teaspoon smoked paprika
- 2 tablespoon capers (drained)
- pinch red pepper flakes
- 4 oz goat cheese, crumbled If you really love goat cheese you can use up to 8 oz.
Instructions
- Preheat the oven to 400°
- In a large oven safe skillet, over medium / medium-high heat, add the olive oil. Place the seasoned chicken breasts in the hot pan and brown on both sides, about 4-5 minutes per side. Set aside on a plate.NOTE: Do not force the chicken from the pan, when it is browned it will release easily.
- In the empty pan add the 3-4 chopped garlic cloves and the diced onions (if the pan is dry add a little olive oil too). Saute, stirring constantly so the garlic does not burn, for about 2 minutes.
- Add the ½ cup wine to the hot pan. Immediately scrape up any browned bits from the bottom of the pan, this is called deglazing. Let the wine simmer in the pan for about 1 minute.
- Pour in the 28 oz. can of crushed tomatoes. Add the 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon basil, 1 teaspoon oregano, ¼ teaspoon smoked paprika, 2 tablespoon drained capers, and pinch of red pepper flakes, stir it around the pan to incorporate. Remove the pan from the heat.
- Nestle the chicken breasts into the sauce.
- Bake at 400° for 20 minutes.
- Crumble the goat cheese over the chicken. Bake for an additional 5-8 minutes.Make sure the chicken has reached 165 degrees.
- Serve immediately with crusty bread or over pasta.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Hannah
I found this recipe because I had some leftover goat cheese I needed to use. I had most of the other recipes on hand (but had to sub capers for diced green olives). It was SO GOOD. This has become a staple and since making it the first time, I’ve been following the recipe to a T and it’s perfect. I serve this over whole wheat penne pasta and with a side of green beans. I also double up on the goat cheese.
Leslie
OMG! This was so good. I had chicken tenders instead of breasts, so I adjusted the timing. And I had to crush a can of whole tomatoes, but otherwise followed the recipe exactly. This sauce will make a great pasta sauce compared to store-bought.
leeann frank
Absolutely delicious! I’ve made it twice, once with chicken and once with meatballs. The red wine tomato sauce has a robust flavor that I plan to use in other recipes. Thanks so much for the wonderful recipe.
Lily Erwin
WOW! Sooooo glad I found your site and this recipe. Amazing flavour and very quick & easy to prepare. Thank you for sharing – this will become a regular meal in our home for sure!
Johm
Best chicken recipe hands down! Love every layer of flavor!! 😋