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Herb and Goat Cheese-Stuffed Chicken

Herb and Goat Cheese-Stuffed Chicken with Roasted Asparagus and Radish

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When we want to add an instant hit of elegance to an everyday dinner, we turn to compound butter—aka butter enhanced with herbs, citrus zest, or spices. Here, we’re switching things up with creamy goat cheese. The tangy chèvre is blended with tarragon and chive, then stuffed into chicken breasts to crisp the skin while locking moisture into the meat. A mix of peak-season asparagus, radish, and fingerling potatoes is roasted right alongside for a quintessentially spring finish.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 610
  • Protein 47g
  • Total Carb 38g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • garlic
    • 1 clove
    • garlic
  • asparagus
    • 5 ounces
    • asparagus
  • sugar snap peas
    • 4 ounces
    • sugar snap peas
  • lemon
    • 1
    • lemon
  • goat cheese
    • 2 ounces
    • goat cheese
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • red radishes
    • 3 ounces
    • red radishes
  • shallot
    • 1
    • shallot
  • fingerling potatoes
    • 12 ounces
    • fingerling potatoes
  • chives
    • 1/8 ounce
    • chives
  • tarragon
    • 1/8 ounce
    • tarragon
  • unsalted butter
    • 1 packet
    • unsalted butter

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 2 baking sheets

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Place goat cheese in a small bowl to soften at room temperature. Rinse all produce. Thinly slice chives. Finely chop tarragon leaves, discarding stems. Mince garlic. Add herbs and garlic to bowl with goat cheese, then set aside. Halve potatoes lengthwise. Trim and discard woody ends of asparagus, then halve crosswise. Quarter radishes. Peel shallot and thinly slice into rings.

  2. Prepare Vegetables

    Prepare Vegetables

    On 1 baking sheet, toss potatoes with ½ tablespoon olive oil, ¼ teaspoon salt and pepper as desired, then arrange cut-side down in a single layer. Set aside. On a separate baking sheet, toss asparagus, radishes, and shallot with ½ tablespoon olive oil, ¼ teaspoon salt and pepper as desired. Arrange in a single layer on half of the sheet, leaving room for chicken, and set aside.

  3. Stuff Chicken

    Stuff Chicken

    Season goat cheese with ⅛ teaspoon salt and pepper, then mash with a fork to incorporate herbs and garlic. Pat chicken dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Using your fingers, gently separate chicken skin from flesh. Rub herbed goat cheese evenly in between, then replace skin. Arrange stuffed chicken skin-side up on other half of baking sheet with vegetables.

  4. Roast Chicken and Vegetables

    Roast Chicken and Vegetables

    Halve butter and place 1 piece on top of each chicken breast—as the chicken roasts, the butter will melt and help create even crispier skin. Transfer both baking sheets to oven and roast together until vegetables are tender and potatoes are golden, about 16 minutes.

  5. Roast Snap Peas

    Roast Snap Peas

    After 16 minutes of roasting, remove baking sheets from oven. Divide roasted potatoes between serving plates. On baking sheet with chicken, add snap peas to vegetables, toss to combine, then spread in a single layer. Return to oven and continue roasting until snap peas are bright green and chicken is cooked through and no longer pink, about 3 minutes more.

  6. Plate Stuffed Chicken

    Plate Stuffed Chicken

    Once chicken is cooked, halve lemon, squeeze juice of ½ lemon over vegetables on baking sheet, and toss to combine. Divide chicken and roasted vegetables between plates with potatoes. Enjoy your springy Plated night!

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