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    You are here: Home / Recipes / Dinner

    Goat Cheese Chicken

    Published: Dec 18, 2019 · Modified: Feb 24, 2022 by Susie Weinrich · This post may contain affiliate links. 4 Comments

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    A large skillet with chicken in a tomato sauce topped with goat cheese- pinterest text over top

    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.

    Chicken in a red sauce topped with goat cheese, crusty bread to the side.

    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.

    Goat Cheese cut into rounds

    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.

    Chicken breasts in a tomato sauce topped with goat cheese

    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.

    garlic onions and red wine simmering in a skillet

    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.

    tomato red wine sauce in a pan for goat cheese chicken

    Add the chicken back to the pan and nestling it down in the sauce.

    Browned Chicken breasts nestled down in a red wine tomato 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.

    Chicken breasts in a tomato red wine sauce topped with goat cheese

    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 on a plate with bread and salad

    Goat Cheese Chicken Recipe

    Chicken in a red sauce topped with goat cheese, crusty bread to the side.

    Goat Cheese Chicken

    Goat Cheese Chicken is an elegant yet easy dish that is great for entertaining or a family dinner. Tender chicken breasts and goat cheese are baked in a tomato red wine sauce.
    Serve with crusty bread or over pasta.
    5 from 8 votes
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Servings: 6 people
    Author: Susie Weinrich

    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.
    Prevent your screen from going dark while you are cooking!

    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.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
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    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Leslie

      January 22, 2022 at 8:24 pm

      5 stars
      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.

      Reply
    2. leeann frank

      January 05, 2021 at 7:42 pm

      5 stars
      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.

      Reply
    3. Lily Erwin

      November 26, 2020 at 5:48 pm

      5 stars
      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!

      Reply
    4. Johm

      December 18, 2019 at 9:28 pm

      5 stars
      Best chicken recipe hands down! Love every layer of flavor!! 😋

      Reply

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