Introduction

If you’ve ever wanted to make a dinner that looks restaurant-level fancy but takes less effort than finding your phone charger—this is it. This Stuffed Chicken Breast is packed with sautéed zucchini, creamy goat cheese, sweet onions, and just a hint of herbes de Provence. The skin crisps up golden and delicious, while the inside stays juicy and bursting with flavor. It’s the kind of meal you pull out when you’re ready to impress (yourself, your date, your picky eater… anyone really).

Detailed Ingredients 🧅🧄🧀🍗

Here’s everything you’ll need to bring this cozy-yet-fancy chicken dinner to life:

• 🥒 16 ounces zucchini, shredded
• 🧂 Salt, to draw out moisture
• 🫒 2 tablespoons extra virgin olive oil (plus more for brushing)
• 🧅 1 medium onion, finely chopped
• 🧀 4 ounces crumbled goat cheese, room temp
• 🧈 3 tablespoons unsalted butter, room temp
• 🥚 1 large egg
• 🧀 ⅓ cup grated fresh Parmesan cheese
• 🍗 Four 12-ounce bone-in, skin-on chicken breast halves
• 🌿 Herbes de Provence, for sprinkling

Direction

1. Preheat the oven to 375°F.
2. Prep the zucchini: Shred it, sprinkle with salt, wrap in paper towels, and let sit for 15 minutes. Squeeze out the moisture.
3. Cook the veggies: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté zucchini for 2–3 minutes until tender-crisp. Set aside. In the same skillet, heat remaining oil and cook the onion until translucent (about 5 minutes). Let cool.
4. Make the filling: In a small bowl, beat the goat cheese and butter together until creamy. Add the egg and mix until smooth. Stir in the zucchini, onion, and Parmesan.
5. Stuff the chicken: Carefully loosen the chicken skin (leave one side attached). Gently stuff the cheese-zucchini mixture under the skin.
6. Season & bake: Brush the chicken with olive oil and sprinkle with herbes de Provence. Place in a roasting pan and bake 25–30 minutes, or until the internal temp hits 160°F.
7. Rest & serve: Let the chicken rest for 5 minutes before serving. It’s totally worth the wait.

My Story

This recipe came to life during one of those “what do I even make for dinner?” days. I had chicken, zucchini from the garden, and a random log of goat cheese in the fridge—so I threw them together and hoped for the best. Y’all… it was a total accidental masterpiece. The goat cheese melts into the zucchini and onion, turning into this creamy, herby stuffing that keeps the chicken super juicy under that crispy skin. My husband asked if I’d picked it up from a fancy deli (nope, just me and my skillet!). It’s now one of my favorite ways to elevate basic chicken without going full MasterChef.

FAQ

Can I use boneless chicken breasts?
You can, but the skin-on, bone-in version adds more flavor and keeps the meat juicy. Boneless works in a pinch—just adjust cooking time.

What’s herbes de Provence?
It’s a French spice blend (usually thyme, rosemary, oregano, basil, lavender). If you don’t have it, Italian seasoning works great!

Can I swap goat cheese?
Yes! Cream cheese or feta also work if you’re not a goat cheese fan.

How do I keep the chicken from drying out?
Make sure you don’t overbake—use a thermometer and pull it out at 160°F. Resting it for 5 minutes helps seal in the juices.

Can I make it ahead?
Totally. You can prep and stuff the chicken earlier in the day, then bake when you’re ready to eat.

Suggestion 🍽️

1. Serve with roasted potatoes or a simple herb rice on the side.
2. Add chopped spinach to the stuffing for extra greens.
3. Drizzle with balsamic glaze for a sweet-savory finish.
4. Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
5. Use the leftover filling in omelets or stuffed mushrooms the next day!

Conclusion

This Stuffed Chicken Breast with Zucchini and Goat Cheese is the kind of dish that checks all the boxes—flavorful, foolproof, and just fancy enough to feel special. The crispy golden skin, that creamy, cheesy center, and those herby vibes from the herbes de Provence… it’s pure comfort food with a gourmet twist. Perfect for a weeknight dinner when you want something more exciting than plain chicken, or a weekend meal that feels a little elevated. Plus, the leftovers (if you’re lucky enough to have any) are just as delicious the next day.

Give it a try—you’ll be surprised how easy it is to impress with this one.

— Sarah Cooper
Gotubbe.com