Best 11 Chicken Breasts With Goat Cheese And Rosemary Recipes

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Chicken breasts with goat cheese and rosemary is a flavorful and easy-to-make dish that is perfect for any occasion. With its combination of tender chicken, creamy goat cheese, and fragrant rosemary, this recipe is sure to be a hit. The chicken is succulent and juicy, while the goat cheese adds a tangy, savory flavor. The rosemary adds a touch of herbal freshness that balances out the richness of the cheese. This dish can be served as a main course or as an appetizer, and it is sure to impress your guests.

Let's cook with our recipes!

CHICKEN BREASTS WITH ROSEMARY



Chicken Breasts with Rosemary image

Make and share this Chicken Breasts with Rosemary recipe from Food.com.

Provided by bert2421

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
salt & pepper
1/3 cup flour
2 tablespoons butter
1/2 cup chicken stock
1/2 teaspoon dried rosemary
1 cup 35% cream
1 tablespoon Dijon mustard

Steps:

  • Pat chicken dry and season lightly with salt& pepper.
  • Dip chicken in flour and shake of excess.
  • Heat butter and cook chicken 4-6 minutes per side or until no longer pink in the center and lightly browned.
  • Remove from pan.
  • Discard any fat from the pan; return pan to heat.
  • Add chicken stock and rosemary.
  • Cook 2 minutes.
  • Add cream and mustard.
  • Bring to a boil.
  • Cook 4-5 minutes until slightly thickened.
  • Season to taste with salt and pepper.
  • Return chicken to pan.
  • Coat with sauce and heat thoroughly.

CHICKEN BREASTS WITH GOAT CHEESE AND ROSEMARY



Chicken Breasts With Goat Cheese and Rosemary image

We love this simple dish. It reminds me of chicken kiev. I have also made this with skinless, boneless chicken breasts and it works well if you cut the cooking time a little. But, I think it's better with the skin to keep it moister. From Bon Appetit.

Provided by lazyme

Categories     Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 teaspoons butter
2 tablespoons shallots, chopped
3/4 teaspoon fresh rosemary, chopped
3 ounces soft fresh goat cheese (such as Montrachet)
1/2 teaspoon black peppercorns, crushed
2 large chicken breast halves, with skin and bones

Steps:

  • Melt 1 teaspoon butter in heavy small skillet over medium-low heat. Add shallots and rosemary and sauté until shallots are tender, about 4 minutes. Remove from heat. Mix in goat cheese and pepper. Season to taste with salt. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side. Spread half of cheese filling over meat and under skin of each breast. Pull skin over filling and secure with toothpick. Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Preheat oven to 425°F Arrange chicken on baking sheet. Bake until cooked through, about 25 minutes.

Nutrition Facts : Calories 281.8, Fat 19.5, SaturatedFat 10.6, Cholesterol 76.1, Sodium 237.3, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 23.4

ROSEMARY AND GOAT CHEESE STUFFED CHICKEN WITH WILD MUSHROOM SAUCE



Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 11

1 whole chicken
4 ounces goat cheese, room temperature
1 tablespoon chopped fresh rosemary leaves
2 tablespoons extra-virgin olive oil, plus more for sauteing
Salt and freshly ground black pepper
1 tablespoon butter, plus 1 tablespoon
1/4 cup chopped shallots
4 ounces morel mushrooms, cleaned and sliced in half lengthwise (substitute 1 ounce dried morels, rehydrated)
4 ounces black trumpet mushrooms, cut into 1 1/2-inch pieces
3/4 cup chicken stock or broth
2 tablespoons chopped chives

Steps:

  • Preheat the oven to 450 degrees F.
  • Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you.
  • In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.
  • Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.
  • Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.
  • Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately.

CHICKEN BREASTS WITH GOAT CHEESE AND ROSEMARY



Chicken Breasts with Goat Cheese and Rosemary image

Provided by Dave Tyson

Categories     Cheese     Chicken     Bake     Quick & Easy     Goat Cheese     Rosemary     Winter     Healthy     Bon Appétit     Washington

Yield Serves 2

Number Of Ingredients 6

2 teaspoons butter
2 tablespoons chopped shallots
3/4 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
3 ounces soft fresh goat cheese (such as Montrachet)
1/2 teaspoon crushed black peppercorns
2 large chicken breast halves with skin and bones

Steps:

  • Melt 1 teaspoon butter in heavy small skillet over medium-low heat. Add shallots and rosemary and sauté until shallots are tender, about 4 minutes. Remove from heat. Mix in goat cheese and pepper. Season to taste with salt. Using fingertips, loosen skin of chicken breasts, leaving skin attached on 1 long side. Spread half of cheese filling over meat and under skin of each breast. Pull skin over filling and secure with toothpick. Rub remaining 1 teaspoon butter over skin, dividing equally. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Arrange chicken on baking sheet. Bake until cooked through, about 25 minutes.

CHICKEN WITH HERBED GOAT CHEESE



Chicken with Herbed Goat Cheese image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL



Chicken Breasts Stuffed with Goat Cheese and Basil image

Provided by Deborah Bernstein

Categories     Chicken     Mushroom     Bake     Goat Cheese     Basil     White Wine     Bon Appétit     New York

Yield Serves 4

Number Of Ingredients 16

Chicken
4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted
Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

Steps:

  • For chicken:
  • Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
  • Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
  • For sauce:
  • Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

EASY GARLIC AND ROSEMARY CHICKEN



Easy Garlic and Rosemary Chicken image

A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Provided by Karen Hefner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 2

Number Of Ingredients 5

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g

ROSEMARY CHICKEN



Rosemary Chicken image

A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice
2 tablespoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
Hot cooked rice and fresh rosemary, optional

Steps:

  • In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

Nutrition Facts :

GOAT CHEESE AND SPINACH STUFFED CHICKEN



Goat Cheese and Spinach Stuffed Chicken image

This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! -Nicole Stevens, Mount Pleasant, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1-1/2 cups fresh spinach, chopped
1/3 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup crumbled goat cheese
2 garlic cloves, minced
1/2 teaspoon pepper, divided
1/4 teaspoon salt, divided
2 boneless skinless chicken breasts (6 ounces each)
1 tablespoon olive oil, divided
1/2 pound fresh asparagus, trimmed
Aged balsamic vinegar or balsamic glaze, optional

Steps:

  • Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

Nutrition Facts : Calories 347 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 532mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 5g fiber), Protein 39g protein. Diabetic Exchanges

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS



Balsamic Goat Cheese Stuffed Chicken Breasts image

I made this up and my husband and kids loved it!

Provided by Amber Maechler

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 5

1 teaspoon olive oil
1 shallot, finely diced
1 cup balsamic vinegar
2 skinless, boneless chicken breast halves
2 ounces goat cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
  • Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
  • Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
  • Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g

CHICKEN BREASTS WITH ROSEMARY AND LEMON



Chicken Breasts With Rosemary and Lemon image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 whole skinless, boneless chicken breasts, about 3/4 pound each
1/4 cup flour
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
4 garlic cloves, unpeeled
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley

Steps:

  • Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membrane and bits of fat.
  • Dredge the chicken all over in the flour seasoned with salt and pepper.
  • Heat the oil and butter in a heavy skillet large enough to hold the chicken breasts in one layer. Add the chicken pieces, rosemary and garlic. Cook about 4 minutes or until the pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on the other side. Do not cover.
  • Pour off all the fat from the skillet, leaving the chicken, rosemary and garlic in the skillet. Pour in the wine and bring to a boil. Add the lemon juice and parsley. Cover closely and cook 3 minutes longer. Remove and discard the garlic cloves and serve immediately.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 8 grams, Sodium 543 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • To ensure your chicken breasts are cooked evenly, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C).
  • If you don't have a meat thermometer, you can also check if the chicken is cooked by cutting into the thickest part of the breast. If the juices run clear, the chicken is cooked.
  • For a crispy crust on your chicken breasts, make sure to sear them in a hot skillet before transferring them to the oven.
  • To prevent the goat cheese from melting out of the chicken breasts, wrap them in prosciutto before baking.
  • If you don't have fresh rosemary, you can use dried rosemary instead. Just be sure to use half the amount, as dried rosemary is more concentrated.
  • Serve your chicken breasts with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Chicken breasts with goat cheese and rosemary is a delicious and easy-to-make dish that is perfect for any occasion. The combination of tender chicken, creamy goat cheese, and aromatic rosemary creates a flavorful and satisfying meal that is sure to please everyone at your table. So next time you're looking for a quick and easy dinner idea, give this recipe a try.

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