Chicken, goat's cheese & cherry tomato bake

Chicken, goat's cheese & cherry tomato bake

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(23 ratings)

Ready in about 40 mins


Serves 4
This is a really easy meal to cook for friends - you can make ahead and keep in the fridge for 24 hours

Nutrition and extra info

Nutrition: per serving

  • kcal330
  • fat16g
  • saturates8g
  • carbs5g
  • sugars0g
  • fibre1g
  • protein40g
  • salt1.24g
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  • 4 part-boned chicken breast
  • 150g firm goat's cheese
  • bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500g cherry tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • splash white wine


  1. Heat oven to 190C/fan 170C/gas 5. Loosen the skin from the chicken breasts and stuff each with a slice of the goat’s cheese and a sprig of thyme. Put in a shallow ovenproof dish.

  2. Halve the cherry tomatoes and scatter around the chicken with a few more sprigs of thyme, a drizzle of olive oil and splash of white wine. Season with pepper, and salt if you wish.

  3. Bake for 25-30 mins until the chicken is tender and golden. Serve with Saffron wild rice (recipe right).

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Comments (37)

Grubadubdub's picture

Easy to prepare but I had to make a few adjustments. The fillets I used were skinless so I sliced them in half and put the goats cheese and some dried time in the middle. They looked like they would fall apart so I wrapped that fillets in prosciutto and stuck toothpicks through the middle to hold them together. Also, to prevent drying out the chicken by using a spoon to coat them in their liquid a couple of times during baking. Will be making this recipe again with chicken breasts that haven't had the skin removed.

Virginia N's picture

This was yummy when I made it a couple of weeks ago and doing the same this evening! i used chicken thighs as per the comments below and wrapped in parma ham. Also used Tesco Finest Cave Aged Goats cheese. Was a hit. Served it with sweet potato wedges to keep it a little healthier! Yum.

mpeeps123's picture

Love this recipe, have made it soooo many times, delicious!!

frowne's picture

Great recipe, I used chicken thighs which remain tender

natalieerica's picture

Delicious! I used a tin of cherry tomatoes, made more of a sauce and also added some black olives - yum!

kirstym1987's picture

Absolutely delicious and the dish looks very impressive when cooked.

azamaxou's picture

I love this recipe, I usually wrap the chicken in pancetta works really well.

emgill84's picture

Delicious! So easy to make.

greenorchid's picture

Mmm...not that impressed. Willing to try again though. Used skinless chicken fillets but I should have wrapped them with something like parma ham as they looked pale and undercooked. Hence I returned them to the over and ended up over cooking them. As a result they were dry and a little chewy. Think I will try with a different cheese, less liquid and wrapped in something tasty to keep moist.

gwenno71's picture

Very very nice. Adapted it as had skinless chicken breasts, so wrapped the cheese and thyme in a pancetta blanket! Use a little less liquid or oil as there was a LOT of liquid in the roasting dish once it was all cooked.

florenceemily's picture

This didn't work so well for me. It might be a recipe to do in the summer when cherry tomatoes are properly ripe. They were a bit hard and I cooked the whole dish far longer than the recipe specified. I used soft goats cheese but the variety I used was a bad choice - goats cheese with rind would have been far better or roule as others have suggested.

nasus's picture

is it possible to freeze this dish

ninachima's picture

Delicious! I wrapped Parma ham around the chicken fillets after stuffing them, this helped keep the goats cheese secure and also tasted great. Also added rosemary and a little garlic in amongst the tomatoes. Everyone loved it!

enchanted's picture

I have made this tonight. Was not keen on the hard goats cheese so if i make again will use soft cheese like boursin. Also i tried wrapping in proscetta but didn"t like so will use bacon next. Otherwise a good meal. Do you need to add the white wine as i didn"t have any and it tasted ok.

enchanted's picture

I would also like to know at what stage do i make ahead before putting in the fridge. I am planning to make tomorrow night for friends and if i can prepare in advance this would be very helpful. Some one please respond soon. Thankyou

neatandtidy's picture

Wow! I made this last night, I wanted something easy to do as I had some friends coming over and knew we would be chatting and didnt want to be in the kitchen the whole night - I cant believe how tasty this was!! I used skinless fillets but had 6 in a pack and as some were bigger than others I used them all, used goats cheese with thyme in 3 and Le Roule (soft cheese with herbs) in the others, also wrapped the fillets in pancetta as others have advised and used some cherry vine tomatoes with the halved cherry tomatoes - what a treat! I covered the tray in foil for the first 15-20mins to keep the moisture in - the chicken was cooked perfectly. Served with garden salad and some minted new potatoes with sugar snap peas. Defo making again!

sj4rmc's picture

such a simple dish but absolutely delicious - dinner guests loved it and making it again tonight. Can't get enough of it :)

ruthmaguire123's picture

Tasty, although I prefer to use Garlic & herb Boursin cheese and wrap in bacon... a different recipe but much nicer.

nettle's picture

ok this may be a dumb question but it says I can make ahead and put in the fridge, at which stage do I put it in the fridge???

aibamyu's picture

Don't put too much goat's cheese, otherwise it'll become too sour. Maybe the chicken can be cooked better if you grill it beforehand.


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