Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce


These little bundles are packed with flavor. You'll definitely want to serve this with a nice crusty bread so you can clean your plate of all of that delicious sauce! Remind guests to remove toothpicks or kitchen twine before eating!

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
4 servings


  • 4 ounces goat cheese with garlic and herbs

  • ¼ cup chopped sun-dried tomatoes with herbs (such as California Sun-Dry®)

  • ¼ cup flour

  • 1 ½ teaspoons salt

  • ½ teaspoon ground black pepper

  • 1 ½ pounds boneless, skinless chicken thighs

  • 4 tablespoons butter, divided

  • 2 tablespoons olive oil

  • ¼ cup chopped fresh sage

  • ½ cup chicken broth

  • ½ cup white wine

  • lemon, juiced


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.

  3. Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.

  4. Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.

  5. Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.

  6. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  7. Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.

  8. Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.

Nutrition Facts (per serving)

620 Calories
45g Fat
13g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 620
% Daily Value *
Total Fat 45g 57%
Saturated Fat 19g 96%
Cholesterol 160mg 53%
Sodium 1415mg 62%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 37g
Vitamin C 22mg 111%
Calcium 140mg 11%
Iron 3mg 17%
Potassium 499mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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