Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Topping:
- ½ cup sun-dried tomatoes (in oil, drained and chopped)
- 4 slices creamy goat cheese or similar soft cheese (or mozzarella as alternative)
For the Lemon Butter Sauce:
- ½ cup unsalted butter
- 3 cloves garlic, minced
- ¼ cup fresh lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
Season the chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet or grill pan over medium heat.
Cook the chicken for 5–6 minutes per side until golden brown and fully cooked.
Transfer the chicken to a baking dish.
Top each piece with sun-dried tomatoes and a slice of goat cheese (or mozzarella).
Place in a preheated oven at 375°F (190°C) for 5–7 minutes, just until the cheese softens.
Meanwhile, prepare the sauce. In a saucepan, melt butter over medium heat.
Add garlic and sauté until fragrant.
Stir in lemon juice, lemon zest, and red pepper flakes. Simmer briefly.
Season with salt and pepper to taste.
Remove chicken from oven and spoon the warm lemon butter sauce over each piece.
Notes
- Do not overcook chicken to keep it juicy
- Use fresh lemon juice for best flavor
- Adjust sauce thickness by simmering longer
- Use oil-packed sun-dried tomatoes for richer taste
- Let chicken rest briefly before serving