Dinner Recipes | Sun-dried Tomato And Goat Cheese Chicken
Chicken RecipesChicken recipes - Sun-dried tomato & goat cheese chicken. Have you ever bought goat cheese that is in a container, already crumbled? Have you ever purchased fresh goat cheese in a log? There is a HUGE difference.
Trust me when I say, buying the right kind of goat cheese for this dish is imperative. The type of goat cheese I use in this Sundried Tomato & Goat Cheese Chicken is the Montchevre Goat Cheese Log. I promise, you won’t be disappointed.
Sundried Tomato & Goat Cheese Chicken is a recreation of Carrabba's Chicken Bryan. Easy skillet chicken is topped with fresh goat cheese, sundried tomatoes, basil and the most delicious lemon sauce for a low-carb and gluten-free dinner recipe.
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Trust me when I say, buying the right kind of goat cheese for this dish is imperative. The type of goat cheese I use in this Sundried Tomato & Goat Cheese Chicken is the Montchevre Goat Cheese Log. I promise, you won’t be disappointed.
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| dinner recipes |
Sundried Tomato & Goat Cheese Chicken is a recreation of Carrabba's Chicken Bryan. Easy skillet chicken is topped with fresh goat cheese, sundried tomatoes, basil and the most delicious lemon sauce for a low-carb and gluten-free dinner recipe.
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 555 kcal
Author: London
Ingredients
- 2-3 Tbsp olive oil
- 1.5 lbs chicken breast pounded to 1-inch thick and cut into 6 pieces
- ½ tsp salt
- ¼ tsp pepper
Lemon Butter Sauce:
- 2 cloves garlic crushed
- 3 Tbsp sweet onion finely diced
- ½ c butter divided
- ½ c chicken broth
- ¼ c fresh lemon juice
- 4 Tbsp olive oil
- ½ tsp salt
- 7 oz sundried tomatoes finely chopped
- 1/3 c fresh basil finely chopped
- 6-8 oz fresh goat cheese log I use Montchevre goat cheese log
Instructions
- In a large skillet over medium heat add 2-3 tablespoons of olive oil and chicken breasts.
- Sprinkle salt and pepper over chicken. Cook chicken until one side has been seared, about 5-6 minutes.
- Flip chicken, cover skillet with a lid, and continue cooking for 6-8 more minutes or until chicken is cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet add garlic, onion and 2 tablespoons butter. Saute over medium heat for 2 minutes.
- Add broth and lemon juice. Continue cooking over medium heat until the sauce has reduced by half. Make sure to stir occasionally. This will take 5-7 minutes.
- Reduce heat to low and add 4 tablespoons of olive oil and remaining 6 tablespoons of butter one tablespoon at a time. Stir well after each addition.
- Once all oil and butter has been incorporated, add ½ teaspoon of salt, sundried tomatoes and fresh basil. Stir to combine.
- Add chicken back into the skillet. Top each chicken breast with 1-1 ½ ounces fresh goat cheese. Cover skillet and let cheese melt for 3-4 minutes.
- Pour sauce over chicken when serving and sprinkle with additional fresh basil. Enjoy!!
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