Grilled Chicken With Goat Cheese Sauce

Chicken With Goat Cheese Sauce

Diana Rattray

Prep: 25 mins
Cook: 18 mins
Total: 43 mins
Servings: 4 servings
Nutrition Facts (per serving)
422 Calories
23g Fat
6g Carbs
44g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 422
% Daily Value*
Total Fat 23g 30%
Saturated Fat 7g 36%
Cholesterol 116mg 39%
Sodium 759mg 33%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 44g
Vitamin C 142mg 710%
Calcium 73mg 6%
Iron 2mg 13%
Potassium 479mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled chicken breasts are made extra-special with a flavorful goat cheese sauce. The sauce is seasoned with parsley and garlic herb seasoning. Feel free to broil or pan-grill the chicken in this recipe.

The roasted red pepper makes a beautiful base for this dish, but it can be omitted.


  • 4 medium boneless, skinless chicken breasts

  • 1 dash salt

  • 1 dash freshly ground black pepper

For the Goat Cheese Sauce:

  • 1 tablespoon extra-virgin olive oil

  • 3 tablespoons dry white wine

  • 1 cup chicken broth

  • 1 teaspoon finely chopped fresh parsley

  • 4 ounces herbed goat cheese

  • 1 dash salt, or to taste

  • 1 dash freshly ground black pepper, or to taste

  • 1/2 teaspoon garlic herb seasoning

For the Roasted Red Pepper Puree:

  • 1 (12-ounce) jar roasted red peppers, drained

  • 2 tablespoons extra-virgin olive oil

  • 1 clove garlic, finely chopped

  • 1 dash hot sauce, or to taste

  • 1 dash salt, or to taste

Steps to Make It

  1. Gather the ingredients.

  2. Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly. Salt and pepper both sides of the chicken pieces.

  3. Lightly oil the grill or grill pan. Grill over medium coals or medium-high heat for about 3 to 5 minutes on each side, or until cooked through.*

  4. If desired, place a few spoonfuls of the red pepper puree (recipe below) on the plate, place the chicken breast on top of the puree, and spoon the herbed goat cheese sauce (recipe below) over the chicken.

*The minimum safe temperature for chicken is 165 F / 74 C.

Goat Cheese Sauce

  1. Gather the ingredients.

  2. Combine 1 tablespoon of olive oil, wine, and chicken broth in a saucepan; bring to a boil. Continue cooking over medium heat until reduced by about half.

  3. Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until the sauce is thickened.

Roasted Red Pepper Puree

  1. Gather the ingredients.

  2. Combine the roasted red peppers, garlic, hot sauce in a blender or food processor. Process until smooth. Force it through a mesh sieve, if desired.

  3. Taste and season, as needed, with salt and freshly ground black pepper. 

  4. Enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


Omit the roasted red pepper puree if you'd like.

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