Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce
These goat cheese chicken thighs 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.
goat cheese with garlic and herbs
4
ounces
chopped sun-dried tomatoes with herbs (such as California Sun-Dry)
¼
cup
flour
¼
cup
salt
1 ½
teaspoons
ground black pepper
½
teaspoon
boneless, skinless chicken thighs
1 ½
pounds
butter, divided
4
tablespoons
olive oil
2
tablespoons
chopped fresh sage
¼
cup
chicken broth
½
cup
white wine
½
cup
lemon, juiced
1 
medium 
 Preheat the oven to 375 degrees F (190 degrees C).
  Combine goat cheese and sun-dried tomatoes in a small bowl. Combine flour, salt, and pepper in a second small bowl.
  Place chicken thighs onto a cutting board and cover with a layer of plastic wrap. Pound thighs gently with a meat mallet to flatten. Spread an equal amount of goat cheese mixture evenly down the middle of each thigh. Starting at the short end, roll meat around filling and secure with toothpicks or kitchen twine.
  Dredge each chicken roll in the flour mixture, then shake off any excess and place onto a plate.
  Heat 2 tablespoons butter and olive oil in a skillet over medium-high heat. Place chicken into the pan and cook until browned, about 2 minutes per side. Transfer to an oven-safe dish.
  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).
  Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat until bubbly and brown. Add sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring to a simmer, then reduce the heat to low.
  Transfer chicken back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Transfer to plates and spoon sauce over top.
