Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Stuff the chicken and refrigerate up to one day ahead. Let stand at room temperature 15 minutes before cooking. Serve with polenta and Broccolini.
How to Make It
Step 1
Heat oil in a large skillet over medium heat. Add onions, 1/4 teaspoon salt, and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden, stirring occasionally. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.
Step 2
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; stuff 1 1/2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.
Step 3
Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 5 minutes; turn chicken over. Cover, reduce heat, and cook 10 minutes or until chicken is done.
Step 4
Remove chicken from pan; let stand 10 minutes. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup (about 9 minutes). Serve with chicken.
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TeresaRobin's Review
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IoneTaylor's Review
These are a family favorite, although they're a little time consuming to prepare. I have trouble caramelizing the spring onions - they seem to go black rather than deep brown.
ChefAmandaLynn's Review
An impressive and delish recipe that was surprizingly easy. I used leeks instead of spring onions. I made the full recipe of the onion/cheese mixture, but only stuffed 3 chicken breasts. If I was going to make more chicken breasts I would increase the amount of the cheese and onions.
tracyleedy3's Review
SO good! Couldn't find spring onions so we used leeks. We followed the rest of the recipe and it turned out amazing! Will definitely be making this again soon!
crowe220's Review
We LOVE this recipe. We make it at least once a month and it's one of our favorite go-tos for special dinners. We use leeks instead of spring onions and it's amazing!
AColette's Review
This was delicious! I used 3.5 oz of goat cheese (the whole container), added minced garlic, and stuffed it in to 3 fairly large chicken breasts. I also added chicken broth while the chicken was cooking so I didn't have an issue with it being dry. I served it with roasted cauliflower and potatoes.
jhoffma3's Review
I just finished eating this meal and LOVED it! I added the chicken to the wine/broth as it reduced to keep the chicken tender and it turned out fantastic!
JessicaLuu's Review
Half way through making this i almost gave up, because it seemed like it was going horribly awry, but I'm glad I stuck with it, because it was absolutely delicious. I couldn't find spring onions, so I substituted shallots, and it was amazing. I'll definitely make again.
lhelton1230's Review
This was delicious! The pan sauce was amazing, and the meal in general was fantastic. I served it with artichokes and pasta tossed with olive oil and garlic. I would definitely recommend it. The only thing I took of a star for was the chicken came out a little dry.
goodrel8's Review