This is my aunt’s mind-blowing 4-ingredient secret that has absolutely saved me on lazy weeknights. It’s just chicken breasts, sun-dried tomatoes, creamy goat cheese, and a sprinkle of fresh herbs, all baked together in one casserole dish. The chicken comes out juicy, the goat cheese melts into a tangy, rich sauce, and the tomatoes add a pop of sweetness and color. It looks fancy enough for company but is simple enough to throw together when you’re tired, the kids are hungry, and you don’t feel like hovering over the stove.
I like to serve this oven-baked chicken with a simple side that can cook or come together while the casserole is in the oven. Buttered egg noodles or plain rice catch all the creamy, tangy sauce, and a quick green side—like steamed green beans, a tossed salad, or roasted broccoli—balances the richness. Warm crusty bread is wonderful for scooping up the melted goat cheese and sun-dried tomatoes, and if you enjoy wine, a light white like Pinot Grigio pairs nicely without overpowering the dish.
Oven-Baked Sun-Dried Tomato Goat Cheese ChickenServings: 4
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total)
1 cup oil-packed sun-dried tomatoes, drained and chopped
6 ounces plain goat cheese (chevre), crumbled or sliced
1/4 cup chopped fresh herbs (such as parsley and/or basil)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oil from the sun-dried tomatoes or olive oil (for greasing the dish)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a medium casserole dish with the sun-dried tomato oil or olive oil.
Pat the chicken breasts dry with paper towels, then place them in a single layer in the casserole dish. Sprinkle both sides of the chicken evenly with the salt and pepper.
Sprinkle the chopped sun-dried tomatoes evenly over the tops of the chicken breasts, tucking some around the sides so the flavors melt into the juices as they bake.
Crumble or lay the goat cheese over the chicken, covering as much surface as you can so it melts into a creamy layer. It doesn’t need to be perfect—just spread it around fairly evenly.
Place the casserole dish in the preheated oven and bake for 22–28 minutes, or until the chicken is cooked through and reaches 165°F (74°C) in the thickest part. The goat cheese should be melted and slightly golden in spots, and the dish will be bubbly around the edges.
Remove the casserole from the oven and let it rest for 5 minutes so the juices settle and the sauce thickens a bit.
Sprinkle the chopped fresh herbs generously over the top right before serving. Serve the chicken directly from the casserole dish, spooning some of the melted goat cheese, sun-dried tomatoes, and pan juices over each piece.
Variations & Tips
For picky eaters, you can use half goat cheese and half a mild cheese like mozzarella or cream cheese to soften the tangy flavor. If your kids don’t love visible herbs, stir the chopped herbs into the goat cheese before baking so they’re more hidden. To stretch the meal, add halved cherry tomatoes or a drained can of white beans around the chicken before baking; they soak up the sauce beautifully. If you prefer thighs, boneless, skinless chicken thighs work just as well—just check for doneness a few minutes earlier, as they can cook faster. For a slightly fancier version, add a handful of baby spinach under the chicken so it wilts in the juices, or sprinkle a spoonful of grated Parmesan over the goat cheese for a deeper, nuttier flavor. You can also prep the dish earlier in the day by assembling everything in the casserole dish, covering, and refrigerating; when you’re ready for dinner, let it sit on the counter while the oven heats, then bake as directed, adding a few extra minutes if needed.
