Name: Sun-Dried Tomato and Goat Cheese Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 pound chicken breasts, sliced horizontally; ½ teaspoon dried oregano; ½ teaspoon dried basil; ¼ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon black pepper; ⅓ cup chicken stock; 1 tablespoon lemon juice; ½ cup jarred sun-dried tomatoes, julienne cut or chopped; 2 tablespoons oil from sun-dried tomatoes jar; 1 tablespoon garlic, minced; 4 ounces goat cheese; ½ ounce fresh basil leaves

Introduction

This Sun-Dried Tomato Goat Cheese Chicken is a flavorful and elegant dish that’s surprisingly easy to prepare. Tender chicken cutlets are pan-seared and simmered with tangy sun-dried tomatoes and fresh herbs, then finished with creamy goat cheese for a rich, satisfying meal.

The image shows three cooked chicken breasts placed in a shallow white pan. Each chicken breast has a layer of browned, speckled spices and herbs on top, with a dollop of soft, white cheese sitting on each piece. Around and partially resting on the chicken pieces are dark green wilted spinach leaves and deep red sun-dried tomatoes scattered in a light oily, orange-tinted sauce that pools in the pan. The chicken is seasoned with visible flakes of spices, and the tomatoes and spinach add a contrast of rich red and green colors against the pale chicken and sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
1 pound chicken breasts, sliced horizontally
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
⅓ cup chicken stock
1 tablespoon lemon juice
½ cup jarred sun-dried tomatoes, julienne cut or chopped
2 tablespoons oil from the sun-dried tomatoes jar
1 tablespoon garlic, minced
4 ounces goat cheese
½ ounce fresh basil leaves

Instructions

Step 1: Slice the chicken breasts horizontally to create 4 thin cutlets. This helps them cook faster and more evenly.
Step 2: Heat the olive oil in a large skillet over medium-high heat. Season the top of each chicken cutlet with oregano, dried basil, garlic powder, salt, and pepper. Once the oil is hot, place the chicken cutlets seasoned side down in the skillet. Sauté for 3 to 5 minutes until browned, then flip and brown the other side for another 3 to 5 minutes.
Step 3: Reduce the heat to medium or medium-low. Add the chicken stock, lemon juice, sun-dried tomatoes, oil from the sun-dried tomatoes jar, and minced garlic to the pan. Let everything gently simmer for about 5 minutes, avoiding a full boil, until the chicken is cooked through.
Step 4: Stir in the fresh basil leaves just until they wilt. Top each chicken cutlet with slices of goat cheese. Spoon some of the tomato and basil liquid over the chicken as you serve for extra flavor.

Tips & Variations

For a creamier sauce, add a splash of heavy cream or white wine when simmering the chicken.
Use fresh sun-dried tomatoes packed in oil for better texture and flavor.
If goat cheese is too tangy for you, try cream cheese or feta as a substitute.
Serve with crusty bread or over pasta to soak up the flavorful sauce.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the chicken. Avoid reheating goat cheese too much, as it can become grainy.

How to Serve

A white pan holds four cooked chicken breasts, each topped with a dollop of soft white cheese. Around and under the chicken, there are bright red sun-dried tomatoes and wilted dark green spinach leaves in a light orange oily sauce, with some herbs sprinkled on the chicken. The pan is placed on a white marbled surface, next to a white plate holding fresh spinach leaves and part of a checkered cloth visible near the pan handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra moisture. Adjust cooking time as needed since thighs can take slightly longer to cook through.

What can I serve with this dish?

This chicken pairs beautifully with garlic mashed potatoes, steamed vegetables, or a simple green salad. It also goes well over pasta or rice to soak up the sauce.

Sun-Dried Tomato and Goat Cheese Chicken Recipe

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★★★★★

4.5 from 78 reviews

A delicious and elegant Sun-Dried Tomato Goat Cheese Chicken recipe featuring tender chicken cutlets sautéed with aromatic herbs, simmered in a flavorful sun-dried tomato and garlic sauce, and topped with creamy goat cheese and fresh basil.

Author: Lila
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Low Salt

Ingredients

Scale

Chicken and Seasonings

2 tablespoons extra virgin olive oil
1 pound chicken breasts, sliced horizontally
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper

Sauce and Toppings

⅓ cup chicken stock
1 tablespoon lemon juice
½ cup jarred sun-dried tomatoes, julienne cut or chopped
2 tablespoons oil from sun-dried tomatoes jar
1 tablespoon garlic, minced
4 ounces goat cheese
½ ounce fresh basil leaves

Instructions

Slice the chicken: Horizontally slice the chicken breasts to create 4 thin cutlets. This ensures they cook faster and more evenly.
Season and sauté chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken cutlets on one side with oregano, basil, garlic powder, salt, and pepper. Once the oil is hot, place the seasoned side down in the skillet. Sauté for 3 to 5 minutes until browned, then flip to brown the other side for another 3 to 5 minutes.
Simmer with sauce ingredients: Reduce the heat to medium or medium-low. Add chicken stock, lemon juice, sun-dried tomatoes, oil from the sun-dried tomato jar, and minced garlic to the skillet. Gently simmer without boiling for 5 minutes or until the chicken is fully cooked.
Add basil and goat cheese: Stir in the fresh basil leaves so they wilt. Place slices of goat cheese on top of each chicken cutlet. Spoon some of the tomato and basil sauce over the chicken as you serve.

Notes

For best results, use thinly sliced chicken cutlets to ensure quick and even cooking.
Adjust seasoning to taste if needed, considering the saltiness of the sun-dried tomatoes and their oil.
Use the oil from the sun-dried tomato jar to add extra flavor to the dish.
Serve with a side of crusty bread or over pasta to complement the tangy goat cheese and tomato sauce.

Keywords: sun-dried tomato chicken, goat cheese chicken, sautéed chicken cutlets, Italian chicken recipe, easy chicken dinner