Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare but feels special enough for guests or date night. The combination of tangy goat cheese and sun-dried tomatoes gives the chicken a Mediterranean flair that tastes rich without being heavy. The creamy sauce ties everything together, creating a comforting dish that still looks and tastes sophisticated. Plus, it’s naturally gluten-free and pairs well with everything from pasta to roasted vegetables.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes (packed in oil, drained and chopped)
4 oz goat cheese, softened
½ cup chicken broth
½ cup heavy cream (or half-and-half for lighter)
1 teaspoon Italian seasoning
Fresh basil or parsley for garnish (optional)

Directions

1. I start by patting the chicken breasts dry with paper towels and seasoning both sides generously with salt and pepper.

2. In a large skillet, I heat olive oil over medium-high heat and add the chicken breasts. I cook them until they’re golden brown and cooked through, about 6–7 minutes per side, until the internal temperature reaches 165°F (74°C). Then I remove the chicken from the skillet and set it aside.

3. In the same skillet, I reduce the heat to medium and add minced garlic, cooking for about 30 seconds until fragrant.

4. I stir in the chopped sun-dried tomatoes and let them cook for another minute to release their flavor.

5. Next, I pour in the chicken broth, scraping up any browned bits from the bottom of the pan to build flavor.

6. I stir in the heavy cream and Italian seasoning, bringing the mixture to a gentle simmer.

7. Once simmering, I add the softened goat cheese and whisk until it melts into a smooth, creamy sauce. I taste the sauce and adjust with more salt and pepper if needed.

8. I return the chicken breasts to the skillet, spooning the sauce over them. I let everything simmer together for a few minutes so the flavors meld beautifully.

9. Before serving, I garnish with fresh basil or parsley for a burst of color and freshness.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prepare and 30 minutes to cook, for a total time of 40 minutes.

Variations

When I want to add even more flavor, I like stuffing the chicken breasts with the goat cheese and sun-dried tomatoes before cooking instead of mixing them into the sauce. For a lighter version, I use half-and-half or milk instead of heavy cream, though the sauce will be slightly thinner. I sometimes add spinach or artichokes to the sauce for a heartier, vegetable-packed meal. For a tangy twist, I replace goat cheese with feta or herbed cream cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place the chicken and sauce in a covered skillet over low heat until warmed through, adding a splash of broth or cream if the sauce thickens too much. This dish can also be frozen for up to 2 months; I thaw it overnight in the fridge before reheating gently on the stove.

FAQs

Can I stuff the chicken with the goat cheese instead of adding it to the sauce?

Yes, I sometimes stuff the chicken with goat cheese and sun-dried tomatoes before searing for a flavorful surprise inside.

What kind of sun-dried tomatoes work best?

I prefer those packed in oil because they’re softer and add extra flavor, but rehydrated dried ones also work well.

Can I substitute another cheese for goat cheese?

Yes, I use feta, cream cheese, or even Boursin for a milder flavor and creamy texture.

Can I make this with chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs work perfectly and stay extra juicy.

How can I make the sauce lighter?

I use half-and-half or milk instead of heavy cream for a lighter but still creamy result.

What can I serve with this dish?

I love serving it over pasta, rice, mashed potatoes, or alongside roasted vegetables.

Can I make this dish ahead of time?

Yes, I make the sauce and chicken in advance, store them separately, and reheat together before serving.

How do I prevent the chicken from drying out?

I make sure not to overcook it—using a meat thermometer ensures it reaches just 165°F (74°C).

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, making it great for anyone avoiding gluten.

Can I add vegetables to the sauce?

Definitely. I often stir in spinach, mushrooms, or artichoke hearts for extra color and nutrients.

Conclusion

I find sun-dried tomato goat cheese chicken to be the perfect balance of creamy, tangy, and savory flavors. It’s quick enough for a weeknight yet elegant enough for entertaining. The rich sauce, tender chicken, and burst of Mediterranean flavor make it a dish I return to again and again for both comfort and sophistication.