Sun-Dried Tomato and Goat Cheese Chicken Recipe

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.

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

1. Step 1: Slice the chicken breasts horizontally to create 4 thin cutlets. This helps them cook faster and more evenly.
2. 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.
3. 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.
4. 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

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

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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

1. Slice the chicken: Horizontally slice the chicken breasts to create 4 thin cutlets. This ensures they cook faster and more evenly.
2. 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.
3. 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.
4. 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