Baked Lemon Goat Cheese Chicken with Garlic Rice
Tender baked chicken breasts coated in creamy lemon-goat cheese and herbs, roasted until golden and bubbling, then served over aromatic garlic rice. This dish combines Mediterranean brightness (lemon, herbs, olive oil) with luxurious creaminess from the goat cheese — all balanced by fluffy, buttery rice infused with garlic and a hint of lemon.Perfect for weeknight dinners or when you want something healthy but indulgent.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Serves: 3–4
Ingredients
For the Baked Lemon Goat Cheese Chicken
3–4 chicken breasts
3 tbsp olive oil
Salt & black pepper, to taste
½ tsp garlic powder
½ tsp dried oregano
Zest & juice of 1 lemon
3 oz (85g) goat cheese, softened
2 tbsp Greek yogurt
1 tbsp chopped fresh parsley or thyme
2 tbsp grated Parmesan
1 tbsp honey
For the Garlic Rice
1 cup basmati or long-grain rice
2 tbsp olive oil
3 cloves garlic, minced
2 cups low-sodium chicken broth (or water)
Salt, to taste
1 tsp lemon zest
1 tbsp chopped parsley
Instructions
1. Prepare the Chicken
Preheat oven to 200°C (400°F).
Pat chicken dry and place in a lightly greased baking dish.
Drizzle with 1 tbsp olive oil, season both sides with salt, pepper, garlic powder, oregano, and lemon zest.
2. Make the Goat Cheese Mixture
In a small bowl, combine goat cheese, yogurt, 2 tbsp olive oil, lemon juice, parsley, and a touch of honey (if using). Mix until creamy and spreadable.
3. Assemble and Bake
Spread the goat cheese mixture evenly over the top of each chicken breast.
Sprinkle with Parmesan if desired.
Bake uncovered for 25–30 minutes, or until chicken reaches 75°C (165°F) internal temperature and cheese topping turns lightly golden.
(Optional: Broil for 2 minutes for extra browning.)
4. Cook the Garlic Rice
While chicken bakes, heat olive oil or butter in a saucepan over medium heat.
Add minced garlic; saute for 1 minute until fragrant (don’t let it brown).
Add rice, stir to coat with garlic oil, then pour in broth and a pinch of salt.
Bring to a boil, reduce heat to low, cover, and simmer 12–15 minutes until rice is fluffy and tender.
Fluff with a fork and stir in lemon zest and parsley before serving.
5. Serve
Spoon garlic rice onto plates, top with baked lemon-goat cheese chicken, and drizzle with pan juices.
Garnish with fresh herbs or a wedge of lemon.
Tips
Add roasted vegetables (like zucchini, bell peppers, or cherry tomatoes) to the same baking dish for a complete one-pan meal.
For extra creaminess, whisk a splash of milk or cream into the goat cheese mixture before spreading.
The honey addition beautifully balances the tangy goat cheese and lemon — don’t skip if you like mellow flavor.
Serving Suggestions
With a side of Greek cucumber salad or roasted asparagus.
Pair with chilled sparkling lemon water.
Frequently Asked Questions
Q: Can I use feta instead of goat cheese?
Yes! Crumbled feta mixed with a little Greek yogurt or olive oil works beautifully.
Q: Can I use chicken thighs?
Definitely. Bake a few minutes longer until cooked through — thighs stay extra juicy.
Q: How long can leftovers last?
Up to 3 days in the fridge. Reheat in the oven or skillet with a drizzle of water or broth to keep moist.
Nutritional Information
Calories: ~460
Protein: 40g
Carbs: 28g
Fat: 18g
Fiber: 2g
Sodium: moderate