Goat Cheese, Basil & Peach Stuffed Chicken Breast

These golden seared beauties are filled with creamy and tangy goat cheese, sweet bites of peach and verdant basil for an amazing combination that comes together so quickly. They are gorgeous and very special looking, so equally perfect for company as well as for a quick Wednesday family dinner.

I start by slightly softening a log of goat cheese, adding in a bit of garlic and then my basil. While I like to use fresh basil, I also love to keep on hand the freeze dried basil that you find in small tubs in the produce section of your grocery store. If you don't have fresh basil on hand it's a lifesaver

The basil in my garden was definitely looking puny, so I reserved it for garnish and used the dried basil in the goat cheese which worked very nicely, so you have options.

Fresh peaches or nectarines are a great fruit to use for this, although any stone fruit like plums would also work well. You can definitely use what you find.

All I did was cut a slit to open up the chicken breast, stuffing it with the goat cheese mixture and peaches, closing it up with a few toothpicks before searing it on both sides, and then finishing it in my oven for about 20 minutes.

Once out of the oven I loosely covered it with foil and let it rest for about 10 minutes so that all the juices stay in the chicken.

When you slice this open you'll see the beautifully succulent center that contains the flavorful goat cheese and sweet fruit

Adorn it with a bit of fresh basil and enjoy.   I mixed some sliced endive and more peaches with a bit of olive oil to have a bed of fresh, crunchy veg to serve the chicken on. 

Your family will love this easy chicken dish.

Goat Cheese, Peach & Basil Stuffed Chicken Breasts
Makes 3 chicken breasts, which can serve up to 6 if they're on the larger side


Preheat oven to 425 degrees.


3 large chicken breasts, skinless & boneless
2 peaches or nectarines, cut into thin segments (half moon shape)
4 ounce loggoat cheese, slightly softened
1/4 cup fresh chopped basil or 1 tablespoon freeze dried basil (plus extra fresh basil for garnish)
2 tablespoons olive oil
1-2 garlic cloves, minced or grated
2 teaspoons course sea salt
1 teaspoon pepper
Toothpicks to secure the chicken once stuffed


Preheat oven to 425 degrees.

Add softened goat cheese to a small bowl. Mix in the garlic, basil and a small pinch of salt until well combined.

Cut the chicken partially in half lengthwise, making a pocket for the fillings and then open up the chicken breast so it resembles a butterfly shape.

Scoop about 1/3 of the goat cheese mixture into each chicken breast, patting it down firmly. Place the slices of peach into the middle of each chicken breast until you've used about half of a peach in each chicken breast.

Using about three toothpicks per breast, close up each breast as securely as you can and then liberally salt and pepper them.


In an oven safe skillet (I love to use my cast iron skillet for this), drizzle in the oil and heat to medium high.  When the oil begins to shimmer,  place the chicken breasts with the side down that you did not secure with toothpicks. Sear for about 3 to 4 minutes on this side, then flip over and sear an equal amount of time on the other side.

Loosely cover with foil, then place into your preheated 425 degree oven for about 20 to 25 minutes until cooked through.  A meat thermometer inserted into the thickest part of the chicken should read 165 degrees.

Let rest for about 10 minutes. Remove the toothpicks and slice each breast on the diagonal for a most beautiful presentation.

Depending on how large of portion you'd like, these can feed 3 with a whole chicken breast or 6 if you're serving a half portion per person.