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Goat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce

Scott Phillips

Servings: 4

Here, chicken breasts are stuffed and then seared until golden-brown. The pan sauce is made separately, which both saves time and prevents the stuffing from getting into the velvety sauce.


  • 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 4 oz. fresh goat cheese
  • 2 Tbs. coarsely chopped pitted Kalamata olives
  • 2 tsp. finely grated lemon zest (from 1 large lemon)
  • 1-1/2 tsp. minced fresh rosemary
  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
  • 1 Tbs. extra-virgin olive oil
  • 3 Tbs. minced shallots
  • 1-1/2 Tbs. balsamic vinegar
  • 2 Tbs. lower-salt chicken broth

Nutritional Information

  • Calories (kcal) : 460
  • Fat Calories (kcal): 280
  • Fat (g): 31
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 130
  • Sodium (mg): 390
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 33


  • With a boning knife, cut a wide pocket into the thickest part of each chicken breast half, taking care not to cut all the way through. Season the chicken evenly on both sides with 1/2 tsp. salt and 1/4 tsp. pepper total.
  • In a small bowl, mix the cheese, olives, and 1 tsp. each lemon zest and rosemary. Stuff the pockets with the cheese mixture and pin each shut with two toothpicks. Spread the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess.
  • Heat 1 Tbs. of the butter and the oil in a 12-inch heavy-duty skillet over medium-high heat until the foam from the butter subsides. Add the chicken and cook, flipping once and adding another 1 Tbs. of butter halfway through cooking, until golden-brown and cooked through (reduce the heat to medium if necessary), 14 to 16 minutes total. Transfer to plates and remove the toothpicks.
  • While the chicken cooks, melt 1 Tbs. of the butter in an 8-inch skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the vinegar and boil until syrupy, about 3 minutes. Add the broth and boil for 1 minute more. Off the heat, whisk in the remaining 3 Tbs. butter, 1 tsp. zest, and 1/2 tsp. rosemary. Serve the chicken drizzled with the sauce.

Serve with garlicky sautéed spinach and crusty bread.


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Reviews (7 reviews)

  • User avater
    FredCo | 02/03/2016

    This is a 6 star recipe if Fine Cooking let you turn it up to 11. A restaurant quality dish that comes together quickly. I finished the chicken in the oven at 400 degrees for about 12 minutes after browning it, but I had doubled the recipe to 8 breasts to feed a crowd. Made the pan sauce in the pan that I had browned the chicken in. Delicious - a definite keeper.

  • healthytoday | 12/05/2013

    Excellent! Cut back on the amount of butter in the sauce and used feta since that was all I had. Loved it!

  • BarbaraJoScott | 07/22/2013

    Delicious. Works well with Feta if that's what you happen to have in the fridge. Served with boiled green beans finished with sea salt, fresh pepper and a dash of sesame oil. Garnish beans with fresh cherry tomatoes, halved. The colors and texture combinations are quite nice. I had some issues with the butter scorching, as it took a while for the chicken to cook through. I would recommend using a higher temp friendly oil and finishing with a pat of european butter for flavor.

  • TheTooter | 12/13/2012

    The recipe looks great but it calls for boneless skinless breasts, yet the picture looks like these have skin. If you've ever made this, which one is it -- with skin or without?

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