Juicy chicken breasts stuffed with creamy goat cheese and topped with a silky sweet-tangy blackberry sauce!
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and freshly cracked black pepper to taste
- 1 tablespoon olive oil
- 4 oz goat cheese, softened
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 cup fresh blackberries
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 cup chicken broth
- 1 tablespoon butter
- 1 clove garlic, minced
Instructions:
- Preheat oven to 375°F (190°C).
- Using a sharp knife, carefully cut a pocket into the side of each chicken breast without cutting all the way through.
- In a small bowl, mix goat cheese, thyme, and parsley. Stuff each chicken breast evenly with the mixture and secure with toothpicks if needed.
- Season the outside of the chicken generously with salt and black pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown.
- Transfer skillet to the oven and bake for 15–18 minutes, or until internal temperature reaches 165°F. Remove and let rest.
- In a small saucepan over medium heat, sauté garlic for 30 seconds. Add blackberries, balsamic vinegar, honey, and chicken broth. Simmer for 6–8 minutes, gently mashing berries as they soften.
- Stir in butter and simmer until the sauce thickens into a glossy reduction.
- Spoon warm blackberry reduction over stuffed chicken and garnish with extra thyme before serving.
Pro Tip:
For a smoother, restaurant-style finish, strain the blackberry reduction before spooning it over the chicken!