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Sun-Dried Tomato Skillet Chicken with Goat Cheese

Prep Time5 mins
Cook Time30 mins
Restng Time5 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: Chicken, goatcheese, Pesto, Sundried-tomatoes
Servings: 4


  • 4 Boneless Skinless Chicken Breasts
  • 3 tbsp Oil olive or avocado
  • 1 pinch Salt
  • 1 pinch Pepper
  • 4 oz Goat Cheese
  • 8 leaves Basil
  • 2 tbsp Butter melted


  • Clean chicken breasts, pat dry with a paper towel and season both sides with salt and pepper.
  • Heat a cast iron skillet or a non stick pan. Add in the oil and heat until the oil shimmers.  Add the chicken to the pan (it should make a nice 'searing sound' as you lower it in the pan. Turn heat to medium low. After 6-7 minutes turn over chicken. The total cook time should be for 20 to 25 minutes, turning several times in between. Chicken is done when internal temp reaches 165 degrees on the thickest part of the chicken and the juices run clear!
  • Top each cooked chicken breast with 3 tablespoons of sun-dried tomato pesto spread. On top of the pesto spread add a round of goat cheese.
  • Place skillet under the broiler (6 inches from heat) and warm the pesto spread and cheese for 3-5 minutes. If you are using a pan that is unable to go in the oven transfer the chicken to a baking sheet instead.
  • Garnish with fresh basil and a drizzle of warm melted butter to finish.