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
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  • 4 skinless, boneless chicken breast halves
  • 1 (4 ounce) log goat cheese with herbs
  • 1/2 cup torn arugula
  • 4 teaspoons lemon zest, or more to taste
  • salt and ground black pepper, to taste


  1. Preheat oven to 350°F (180°C).
  2. Lay a chicken breast flat onto a cutting board. Holding your knife parallel to the cutting board, 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 the 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 a baking sheet lined with aluminum foil.
  5. Bake in preheated oven until the chicken is slightly brown and the cheese is gooey; about 30 minutes.
Mealthy tip:

Add chopped green onion, parsley, or cilantro to the cheese mixture for extra flavor.


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.