New This Month

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

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 Notes

Less Fat, More Flavor
Starting the chicken skin side down releases some fat, so you don't have to add oil to the skillet.


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