Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper, to taste

For the Lemon Butter Sauce:

4 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup dry white wine (I usually go for something like Pinot Grigio—it’s great for sipping too!)
1/4 cup freshly squeezed lemon juice (none of that bottled stuff, okay?)
1/2 cup heavy cream
1/4 teaspoon red pepper flakes (optional, but adds a nice kick)
Salt, to taste

The Stars of the Show:

4 ounces goat cheese
1/4 cup sun-dried tomatoes, chopped
2 tablespoons fresh basil, chopped

Instructions

1. Prepare the Chicken

Start by patting your chicken breasts dry. This helps them sear better, giving you that beautiful golden crust. Season both sides with a good sprinkle of salt and pepper.

Heat a tablespoon of olive oil in a large skillet over medium heat. Once it’s nice and hot (but not smoking), lay your chicken in the pan. Let it cook for about 5–6 minutes per side, or until the internal temperature hits 165°F. Transfer to a plate and cover with foil to keep warm. (Don’t wash that skillet yet—we’re about to make magic in there!)

2. Make the Lemon Butter Sauce

In the same skillet, add your butter and let it melt. Toss in the minced garlic and cook until fragrant—about 30 seconds. Don’t let it burn!

Now, pour in the white wine and lemon juice. As it sizzles, use a wooden spoon to scrape up all those browned bits from the chicken. That’s where the flavor’s hiding. Let it simmer for 3–4 minutes to reduce slightly.

Stir in the heavy cream, red pepper flakes, and a pinch of salt. Keep the heat on low and let the sauce thicken, about 5 minutes. It should coat the back of a spoon beautifully.

3. Add the Final Touches

Here’s where the magic happens. Place your cooked chicken breasts back into the skillet, spooning some of that luscious sauce over the top. Add a slice of goat cheese to each chicken breast—it’ll start to soften and get all creamy from the heat. Sprinkle on those sun-dried tomatoes and fresh basil for the finishing touch.

Cover the skillet with a lid for about 2 minutes, just to let everything meld together.

Notes

Alright, before we even touch the stove, let’s get organized. Trust me, having everything ready makes this way less stressful. Chop your garlic, squeeze that lemon, and slice up the sun-dried tomatoes. (Pro tip: If your sun-dried tomatoes are packed in oil, don’t toss that oil—it’s liquid gold for salads or roasted veggies.)

Prep Time: 15 minutes
Cook Time: 25 minutes