ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemony Goat-Cheese Chicken

Yield 4 servings

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled and cut in half lengthwise
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon grated lemon zest
  • 4 ounces soft goat cheese

Nutrition Information

  • calcium 61 mg
  • calories 270
  • caloriesfromfat 0 %
  • carbohydrate 2 g
  • cholesterol 91 mg
  • fat 13 g
  • fiber 0 g
  • iron 2 mg
  • protein 35 mg
  • satfat 6 g
  • sodium 766 mg

How to Make It

  1. Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, chicken broth, thyme and lemon zest. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the goat cheese and pour the sauce over the chicken.