Ina Garten Chicken with Goat Cheese and Basil Recipe
This recipe starts with boneless, skinless chicken breasts roasted in the oven, then finished with a slice of tangy goat cheese, a fresh basil leaf, and a hint of lemon zest just before serving. It’s simple to prepare yet delivers a surprising depth of flavor and a presentation that feels restaurant-worthy.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Oven Baking
- Cuisine: American-French
Ingredients
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4 boneless, skinless chicken breasts
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Olive oil
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Kosher salt and freshly ground black pepper
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4 ounces fresh goat cheese (chèvre), sliced into 4 rounds
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4 large fresh basil leaves
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1 teaspoon freshly grated lemon zest
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Optional garnish: lemon wedges or additional basil
Instructions
Preheat your oven to 375°F (190°C). Lightly oil a baking dish or sheet pan.
Pat chicken breasts dry with paper towels. Drizzle lightly with olive oil, then season both sides generously with kosher salt and black pepper.
Place chicken breasts in the prepared baking dish. Roast for 20–25 minutes, or until the internal temperature reaches 165°F and juices run clear.
Remove chicken from the oven and immediately top each breast with one basil leaf and a round of goat cheese. Let the cheese soften and melt slightly from the heat of the chicken. Sprinkle with lemon zest.
Transfer to serving plates and spoon any juices from the pan over the top. Serve with your favorite sides.