Goat Cheese Stuffed Chicken with Blackberry Sauce

The hubby LOVES goat cheese, while I, admittedly, tolerate it in small doses. Knowing this, I set out to make a meal that both highlighted and covered up that grassy flavor, and this did just that. The combination of the honey added to the goat cheese, the crispy and salty chicken, and the sweet and savory sauce was just perfection.

Looking for a wine pairing? This goes perfectly with my all-time favorite wine (seriously, I bought this just for me to have when I got married) - Sun Goddess Pinot Grigio Romato. This orange wine is gentle, elegant, and pops with a lively acidity at the end, it is perfection in my eyes!

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Yield 4

Author SALUD! Team

Prep time

20 Min

Cook time

40 Min

Total time

1 Hour

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Goat Cheese Stuffed Chicken with Blackberry Sauce

This hits all the flavor notes in such a delicious way!

Ingredients

Chicken

• 2 chicken breasts, cut in half and pounded thin
• 1 cup flour
• 1 egg
• 1/4 c milk
• 1.5 cup panko breadcrumbs
• 3 t salt
• 1.5 t pepper
• 3 t garlic powder
• 3 t ground thyme
• vegetable oil, enough to completely coat the bottom of your pan

Goat Cheese Filling

• 1 goat cheese log
• 1 T honey
• 1/2 t salt

Blackberry Thyme Sauce

• 1 16 oz bag of frozen blackberries
• 1/4 c sugar
• 1/4 c red wine
• 2 t fresh thyme
• salt

Instructions

For the Blackberry Thyme Sauce

1. Heat blackberries in a small pot over medium-low heat until they no longer appear frozen.
2. Add sugar and wine, stir, and let simmer for 10 minutes
3. Add a pinch of salt and fresh thyme, stir, and let simmer on low for 30 minutes. Stir occasionally, breaking up the berries as they cook.
4. Once that's started to simmer, start on the chicken.

For the Chicken

1. Blend the goat cheese, honey, and salt together until smooth
2. Split the chicken in half, so you have two thinner pieces of each breast. Pound until thin and the same thickness throughout.
3. Spread 1/4 of the goat cheese mixture on half of each piece of the chicken breasts
4. Heat a large pan with the oil over medium heat.
5. While it's heating up, set up your breading station in three shallow bowls. One will have flour with 1/3 of the seasoning, one with the egg, milk, and 1/3 of the seasoning, and the last with the panko and the remaining third of the seasoning.
6. Bread each chicken breast with flour, then egg, then panko. Gently place the breaded breasts into the oil, and fry for 5-8 minutes until golden brown.
7. Flip and top with flaky salt while still hot. Fry for another 5-8 minutes until the internal temp reads 165 F. Then remove from oil, top the freshly fried side with more flaky salt.
8. Top with the blackberry thyme sauce

Nutrition Facts

Calories

526

Fat

10 g

Sat. Fat

2 g

Carbs

72 g

Fiber

9 g

Net carbs

63 g

Sugar

25 g

Protein

34 g

Sodium

2406 mg

Cholesterol

115 mg

The nuitrion information is based on estimates and is not definitive.

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Sometimes a dish just sort of... appears. You’ve got a craving, a memory, a flavor you can’t quite shake, and then something clicks—and suddenly, you’re plating up something that feels like it was always meant to be. That’s exactly how this honey goat cheese stuffed, crispy chicken with blackberry and thyme sauce came to life. It’s a mouthful, literally and figuratively, but every bite is balanced, bold, and kind of magical.

Now, I’ll be the first to admit: I’m not the biggest goat cheese fan. I don’t hate it, but I’m not seeking it out. My husband, on the other hand? Obsessed. So I set out on a little kitchen mission—find a way to make a dish that celebrates his favorite flavor while still making my palate happy. And somehow, this one hit every mark. Creamy, tangy goat cheese sweetened with a touch of honey, tucked into juicy chicken breast and crisped up to golden perfection. That alone is good. Like, really good. But then you add the blackberry and thyme sauce and things start getting a little fancy.

Where Sweet Meets Savory

There’s something about the combination of goat cheese and honey that just works. The creaminess of the cheese, the floral sweetness of the honey—it’s indulgent and earthy and bright all at once. Stuffed into chicken, it melts into this rich, savory-sweet pocket that somehow makes everything else taste better.

But let’s talk about the sauce. Because this sauce deserves its own spotlight. Blackberry and thyme might sound a little unexpected, but together they’re downright dreamy. The berries bring a tart, juicy sweetness, while the thyme adds an herbal, almost woodsy note that rounds everything out. A little splash of red wine gives it depth and brightness, and suddenly you’ve got this glossy, purple ribbon of flavor that takes the dish from weeknight dinner to something you’d serve with candles and a good glass of wine for date night.

That Crispy Golden Exterior

One of the best parts of this dish is the contrast—the crunch of the chicken crust against the soft, creamy center. It’s that perfect forkful every time: crispy on the outside, tender and melty on the inside, with a drizzle of that rich sauce bringing it all together.

To get that crisp, you want a good breadcrumb, which is why we chose panko. It gives the perfect crunch! This is breaded and fried in the same way I make my Schnitzel Chicken, just stuffed with that sweetened goat cheese. It’s the kind of texture you dream about when you think of the perfect chicken. And when it’s stuffed with goat cheese and honey? Game over.

A Dish for Both of Us

What I love most about this dish—beyond how insanely good it tastes—is that it came from a place of wanting to create something for someone I love, even if it wasn’t exactly my go-to flavor. And in the process, I found a way to love that flavor too. That’s the heart of home cooking, right? Blending tastes, trying new things, finding that middle ground that feels like both people are seen and fed and happy.

This isn’t just a goat cheese dish. It’s a love story with layers. A balance of bold and subtle, sweet and savory, crispy and creamy. It’s a dinner you’ll crave again and again, especially once you realize how beautifully those flavors work together.

A New Favorite

This chicken has officially earned a spot in our dinner rotation. It’s fancy enough for date night but cozy enough for a random Tuesday. And every time we make it, I get the same reaction from my husband—that look of surprise and satisfaction, the little eyebrow raise that says, "How did you make this taste so good again?"

There’s something really satisfying about creating a dish that bridges two preferences. It’s not about compromise—it’s about discovery. And this one? Definitely a discovery worth sharing.