Chicken, goat's cheese & cherry tomato bake

Chicken, goat's cheese & cherry tomato bake

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(28 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 breasts
  • 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, questions and tips

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jaded84's picture
24th Apr, 2020
Easy to make and tasty. I used chicken breast with no skin, so I slit them and put the cheese and herbs inside. I didn't wrap them in anything and they didn't slide out, but may do next time, as suggested with comments below. Served with sweet potato mash
31st Jan, 2016
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
24th Mar, 2015
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.
8th Jan, 2014
Love this recipe, have made it soooo many times, delicious!!
22nd Jun, 2013
Great recipe, I used chicken thighs which remain tender
24th Apr, 2013
Delicious! I used a tin of cherry tomatoes, made more of a sauce and also added some black olives - yum!
3rd Apr, 2013
Absolutely delicious and the dish looks very impressive when cooked.
9th Feb, 2013
I love this recipe, I usually wrap the chicken in pancetta works really well.
3rd Jan, 2013
Delicious! So easy to make.
19th Oct, 2012
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.


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