No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken Stuffed with Pepperoncini and Goat Cheese

You'll find a number of uses for this recipe's creamy stuffing. Try it on bruschetta or bagels, in sandwiches, or tossed with pasta.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Stuffed with Pepperoncini and Goat Cheese

Photography: Andrew Purcell

Source: Everyday Food, May 2012


  • 4 ounces fresh goat cheese
  • 1/4 cup finely chopped pepperoncini
  • 1 1/2 teaspoons finely chopped fresh thyme leaves
  • Coarse salt and ground pepper
  • 4 bone-in, skin-on chicken breasts (about 2 pounds total)


  1. Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.

  2. Heat a large cast-iron or other heavy ovenproof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.

Cook's Note

Making a Pocket
The knife paves the way for your real handiwork. Use your fingers to make a pocket that's as large and deep as possible.

Reviews (0)

Related Topics