Ingredients
Cheese Filling
- 4 ounces goat cheese
- 1/4 cup pepperoncini, finely chopped
- 1 1/2 teaspoons fresh thyme leaves, finely chopped
- Salt and ground black pepper, to taste
Chicken
- 4 bone-in, skin-on chicken breasts, approximately 2 pounds
- Salt and ground black pepper, to taste (for seasoning chicken)
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 425°F (220°C). Place a cast iron or heavy-duty oven-safe skillet over medium-high heat on the stovetop to get it hot before searing the chicken.
- Make the Cheese Filling: In a small bowl, mash the goat cheese with a fork until smooth. Stir in the finely chopped pepperoncini and fresh thyme leaves. Season the mixture with salt and freshly ground black pepper to your taste.
- Create Pockets in the Chicken: Using a sharp paring knife, carefully cut a slit into the thickest side of each chicken breast to form a pocket. Use your fingers or the knife to gently enlarge the pocket without cutting through the back, creating space for the filling.
- Stuff the Chicken: Divide the goat cheese mixture evenly, placing about 2 tablespoons into each pocket. Press the filling firmly into the pockets to ensure it stays inside during cooking. Pat the chicken breasts dry with paper towels and season all over with salt and black pepper.
- Sear the Chicken: Place the chicken breasts skin-side down in the hot skillet. Cook undisturbed for about 5 minutes until the skin is golden brown and crispy.
- Finish Cooking in Oven: Carefully transfer the skillet with the chicken into the preheated oven. Bake for 18 to 20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Rest and Serve: Remove the skillet from the oven. Using tongs, carefully flip the chicken breasts over and let them rest for 3 minutes to allow the juices to redistribute. Garnish with additional fresh thyme if desired and serve warm.
Notes
- Use bone-in, skin-on chicken breasts for juicier, more flavorful results and to help keep the goat cheese filling intact.
- If you don’t have pepperoncini, you can substitute with mild pickled peppers or banana peppers for a similar tangy flavor.
- Make sure to pat the chicken dry before searing to help achieve a crispy skin.
- Use a meat thermometer to ensure the chicken is safely cooked without drying it out.
- This dish pairs well with roasted vegetables, a fresh salad, or cooked quinoa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
