Baked Arugula Lemon Chicken with Goat Cheese

Image of Kelsey Maher
Rated 4.0 based on 2 customer reviews
Baked Arugula Lemon Chicken with Goat Cheese
Baked Arugula Lemon Chicken with Goat Cheese


  • 4 boneless, skinless chicken breast halves
  • 1 (4 ounce) log goat cheese with herbs
  • ½ cup torn arugula leaves
  • 4 teaspoons lemon zest, or more to taste
  • salt and ground black pepper to taste


  1. Preheat oven to 350°F (180°C). Line a baking sheet with aluminum foil.
  2. Lay a chicken breast flat onto a cutting board. Holding your knife parallel to the cutting board and use the tip of the knife to cut a slit into the thickest part of the breast. Move knife tip back and forth to form a pocket. Repeat with remaining breasts.
  3. Mix goat cheese, arugula, and lemon zest together in a bowl. Roll the mixture into a ball and divide into four equal portions.
  4. Stuff one of the goat cheese portions into the pocket cut into each chicken breast; arrange onto the prepared baking sheet.
  5. Bake in preheated oven until the chicken is slightly brown on the outside and no longer pink on the inside and the cheese is melted; about 30 minutes.
Mealthy tip:

Add chopped green onion, parsley, or cilantro to the cheese mixture for extra flavor. For a Thanksgiving flavor, mix dried cranberries in with the goat cheese. Want a different flavor profile? Use blue cheese and baby kale instead of the goat cheese and arugula. Or add a slice of ham to the filling for a nice savory addition.


4.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Aja A

Aja A says:

This was a winner with my friends. Personally, I'm not an arugula fan, but the chicken and goat cheese was dynamite. I ended up removing the arugula off my plate and eating the chicken by itself, but it was still fulfilling.

Image of Jen the Mighty

Jen the Mighty says:

Chicken with goat cheese and peppery arugula is a natural pairing. I like to use the zest of a preserved lemon to really kick up the flavor. Delicious.