Rigatoni with Chicken Thighs

An impressive yet easy weeknight main.
Directions for: Goat Cheese and Herb Stuffed Chicken Breasts

Ingredients

4 skin-on boneless chicken breasts

Kosher salt and freshly ground black pepper

1 large egg white

8 oz goat cheese, crumbled

2 Tbsp finely minced fresh parsley

2 Tbsp chopped fresh tarragon

1 Tbsp finely minced shallots

1 Tbsp Dijon mustard

Zest of 2 lemons

2 Tbsp canola oil

2 Tbsp butter

2 cloves garlic, smashed

2 sprigs fresh thyme

Directions

1. Preheat the oven to 375F.

2. Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.

3. Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.

4. Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

See more: Chicken, Dinner, Cheese, Easy, Main, Poultry