Chevre Chicken Breasts With Squash

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Servings: 4 Difficulty: Advanced
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Tender chicken breasts baked with creamy goat cheese and roasted summer squash.
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This elegant yet simple dish features boneless chicken breasts topped with rich, tangy aged goat cheese, resting on a bed of sautéed onions, zucchini, and yellow squash. The chicken is first seared to lock in juices, then finished in the oven to allow the cheese to melt beautifully over the meat. The squash mixture becomes tender and slightly caramelized, offering a sweet contrast to the savory poultry. Fresh parsley adds a bright, herbal finish. It’s a perfect weeknight dinner that feels special enough for guests, combining Mediterranean flavors with comforting home-cooked textures. Serve with crusty bread to soak up the delicious pan juices.

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Chevre Chicken Breasts With Squash

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 82.5

Description

This elegant yet simple dish features boneless chicken breasts topped with rich, tangy aged goat cheese, resting on a bed of saut&# 195;©ed onions, zucchini, and yellow squash. The chicken is first seared to lock in juices, then finished in the oven to allow the cheese to melt beautifully over the meat. The squash mixture becomes tender and slightly caramelized, offering a sweet contrast to the savory poultry. Fresh parsley adds a bright, herbal finish. It’s a perfect weeknight dinner that feels special enough for guests, combining Mediterranean flavors with comforting home-cooked textures. Serve with crusty bread to soak up the delicious pan juices.

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. Pat the chicken breasts dry and season generously with salt and pepper.
  3. Trim the ends of the zucchini and yellow squash, then cut into 1-inch chunks.
  4. Heat olive oil in a large skillet over medium heat.
  5. Add chicken breasts to the skillet and cook until golden brown on both sides, about 5 minutes total. Remove chicken to a plate and set aside.
  6. In the same skillet, add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  7. Transfer the onions to a covered baking dish.
  8. Add the zucchini, yellow squash, and butter to the skillet. Cook, stirring occasionally, until the vegetables are tender and slightly browned, about 15 minutes.
  9. Scrape the squash mixture into the baking dish with the onions. Season with salt and pepper and mix well.
  10. While the chicken is still warm, gently lift the skin of each breast and slide a slice of aged goat cheese underneath.
  11. Arrange the stuffed chicken breasts on top of the squash mixture in the baking dish.
  12. Cover the dish and bake for 15 minutes, or until the chicken is cooked through.
  13. Remove from oven and let rest for a few minutes.
  14. Arrange the chicken breasts on a platter.
  15. Stir chopped parsley into the squash mixture and mound it alongside the chicken.
  16. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 82.5kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.5g3%
Cholesterol 42.5mg15%
Sodium 37.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 15.5g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, goat cheese, chevre, squash, zucchini, yellow squash, mediterranean, dinner, easy, healthy, protein, vegetables, baked, weeknight, onion, parsley
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