Chicken Breasts Stuffed With Goat Cheese and Arugula

Total Time
Prep 10 mins
Cook 10 mins

Quick, easy and will look like you spent the day in the kitchen.

Ingredients Nutrition


  1. Combine cheese and garlic in a small cup. Trim excess fat from chicken; season with salt and pepper. Using a sharp knife, cut a horizontal slit through thickest portion of each breast to form a deep pocket. Stuff each pocket with an equal amount of cheese mixture and arugula. Press edges of chicken together to seal.
  2. Heat oil in a large nonstick skillet over medium-high heat. Brown chicken, 4 minutes per side. Reduce heat to medium; add broth to pan. Cover and simmer, about 6 minutes, or until chicken is cooked through. Serve immediately, discarding any remaining broth.


Most Helpful

I had this tonight for supper. The combination of the goat cheese and the arugula was a really nice contrast to the chicken. I'll definitely make this again. The only big deviation I made was that instead of discarding the broth after simmering the chicken, I added a spritz of lemon juice, a pat of butter and a bit of cornstarch slurry to make a pan sauce to spoon over the chicken. Served with a side of pan fried home-fries.

Twiggyann September 04, 2015

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