Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter S

Chicken thighs are filled with goat cheese and sun-dried tomatoes and rolled up into little bundles served in a riche sage and brown butter sauce.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 620 Calories

Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter, divided
• lemon, juiced
• 4 ounces goat cheese with garlic and herbs
• 0.5 teaspoon ground black pepper
• 1.5 teaspoons salt
• 0.5 cup chicken broth
• 0.5 cup white wine
• 1.5 pounds boneless, skinless chicken thighs
• 0.25 cup flour
• 0.25 cup chopped fresh sage
• 0.25 cup chopped sun-dried tomatoes with herbs (such as California Sun-Dry®)

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 3

Combine goat cheese and sun-dried tomatoes in a small bowl. Combine flour, salt, and pepper in a second small bowl.

Step 4

Place chicken thighs onto a cutting board and cover with a layer of plastic wrap. Pound thighs gently with a meat mallet to flatten. Spread an equal amount of goat cheese mixture evenly down the middle of each thigh. Starting at the short end, roll meat around filling and secure with toothpicks or kitchen twine.

Step 5

Dredge each chicken roll in the flour mixture, then shake off any excess and place onto a plate.

Step 6

Heat 2 tablespoons butter and olive oil in a skillet over medium-high heat. Place chicken into the pan and cook until browned, about 2 minutes per side. Transfer to an oven-safe dish.

Step 7

Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat until bubbly and brown. Add sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring to a simmer, then reduce the heat to low.

Step 8

Transfer chicken back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Transfer to plates and spoon sauce over top.