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How to Make Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce - A Step-by-Step Guide

Are you looking for a delicious and impressive dish to serve at your next dinner party or special occasion? Look no further than this Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce. This mouthwatering recipe combines tender chicken thighs with rich and flavorful goat cheese, tangy sun-dried tomatoes, and a decadent sage brown butter sauce.

Not only is this dish bursting with savory flavors, it also has a beautiful presentation that will impress you...

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Ingredients

  • 4 ounces goat cheese with garlic and herbs
  • ¼ cup chopped sun-dried tomatoes with herbs (such as California Sun-Dry®)
  • ¼ cup flour
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper
  • 1 ½ pounds boneless, skinless chicken thighs
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • ¼ cup chopped fresh sage
  • ½ cup chicken broth
  • ½ cup white wine
  • lemon, juiced

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
  • Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
  • Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
  • Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
  • 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).
  • Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
  • Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.

    • Nutrition

    620 cal.

    • Total Fat: 45g
    • Saturated Fat: 19g
    • Cholesterol: 160mg
    • Sodium: 1415mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 37g
    • Vitamin C: 22mg
    • Calcium: 140mg
    • Iron: 3mg
    • Potassium: 499mg

    Categories

    Chicken recipes
    Cheese recipes
    Tomato recipes
    Sage recipes
    Butter recipes