This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

Photo by Laurie Smith
Table of Contents
  1. Why Chicken with Goat Cheese and Tomatoes is a Favorite
  2. Chicken, Goat Cheese, and Tomatoes Ingredients
  3. How to Make Grilled Chicken, Tomatoes, and Goat Cheese
  4. Tips for Grilling Chicken to Perfection
  5. Substitutions and Additions
  6. Variations in Chicken Cooking Method
  7. How to Serve Grilled Chicken with Tomatoes and Goat Cheese
  8. How to Store and Reheat Chicken, Tomatoes, and Goat Cheese
  9. Other Grilled Chicken Recipes to Try
  10. Grilled Chicken with Tomatoes and Goat Cheese

Why Chicken with Goat Cheese and Tomatoes is a Favorite

I’ve been making this delectable recipe for years. Six ingredients all of which I usually have on hand, combined with 45 minutes from beginning to end, and I have a light, elegant dish bursting with freshness. In this dish, fresh grape or cherry tomatoes are tossed with kosher salt and left to sit, to draw out some of their moisture. Instead of throwing out the tomato juices, you whisk them with goat cheese into a creamy, sauce full of tomato flavor.

Here’s more on why this dish is a family favorite:

  • Flavor explosion with minimal effort. This recipe packs a punch of fresh summer flavors with just six simple ingredients. It proves that delicious food doesn’t require a complicated ingredient list.
  • Effortless elegance. Ready in just 45 minutes with only six ingredients, it’s perfect for a weeknight meal but impressive enough for entertaining.
  • Guaranteed juicy chicken. Our grilling method ensures perfectly cooked, tender chicken breasts every single time, no more dry disappointments!
  • Light yet satisfying. This dish strikes the perfect balance – flavorful and filling without feeling heavy.
  • Simple yet versatile. With just a few tweaks, you can customize this recipe to your tastes – add fresh herbs, swap the tomatoes for another summer veggie, or experiment with different cheeses.

Chicken, Goat Cheese, and Tomatoes Ingredients

You only need 6 ingredients to create this colorful and delectable recipe:

  • Red and yellow grape or cherry tomatoes – These are my favorite type of tomato to use in this recipe due to their sweetness and size. You can substitute other types if you prefer (see section on Substitutions below).
  • Kosher salt
  • Mild goat cheese – a soft and creamy goat cheese log works best in this recipe because you whip a portion of it with liquid to form a delicious sauce. Don’t use pre-crumbled cheese! The anti-caking additives they contain reduce the flavor and make it difficult to make the sauce.
  • Extra virgin olive oil
  • Fresh ground pepper
  • Boneless, skinless chicken breast halves – you can substitute boneless, skinless thighs but they won’t look as elegant on the plate as a breast.
Close up of gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

How to Make Grilled Chicken, Tomatoes, and Goat Cheese

You’re going to be amazed at how quick and easy this chicken dish is to put together:

  1. Preheat grill to medium-high heat.
  2. Season the tomatoes; let rest.
    Put the tomatoes in a colander set over a medium mixing bowl. Toss tomatoes with the sea salt and let stand for at least 20 minutes to release the juices.
  3. Add goat cheese and oil to tomato juice.
    Remove and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth. 
  4. Mix in tomatoes and remaining cheese; season.
    Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
  5. Prep chicken. 
    Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
  6. Grill chicken.
    Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion. (See Tips below.)
  7. Let chicken rest.
    Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
  8. Serve.
    Spoon the tomato-goat cheese mixture on top of the breasts and serve.

Tips for Grilling Chicken to Perfection

Here are my tips to follow in order to have tender, moist chicken breasts:

  • Ensure breasts are an even thickness. To ensure even cooking, either butterfly the breasts or pound them to an even thickness before grilling. This will prevent the thinner parts from drying out while waiting for the thicker parts to cook through.
  • Don’t oil grill rack until it’s preheated. If you oil the grill rack earlier, then the oil cooks off when the grill is preheating.
  • Also oil chicken. Brushing the breasts with oil enhances flavor, ensures they stay moist, and helps to promote nice grill marks.
  • Place chicken properly on grill rack. Place breasts at an angle to get the best-looking grill marks. And, leave space between the pieces so the heat can circulate and cook the chicken evenly.
  • Let cooked chicken rest before serving. Letting the chicken rest for 5 minutes allows the juices to redistribute throughout the meat.

Substitutions and Additions

While this recipe is delicious as is, it is also very flexible so feel free to adjust it to make it your own. Here are a few suggestions:

Substitutions

  • Use other kinds of fresh tomatoes instead of grape or cherry – chopped Roma works well.
  • Amp up the flavor by using a flavored goat cheese, such as sundried tomatoes or herb- flavored.
  • Substitute another type of cheese – feta or fresh mozzarella cheese. Just note that these won’t make a creamy sauce like the goat cheese.
  • Replace the chicken breasts with boneless, skinless chicken thighs.

Additions (to the toppings)

  • Chopped fresh herbs – fresh basil leaves, parsley, even cilantro.
  • Chopped artichoke hearts.
  • Sliced black or green olives.
  • Chopped sun-dried tomatoes.
  • Lemon zest.
  • Chopped red onions, green onions, or shallots.
  • Dijon mustard to the oil for brushing onto the chicken.
  • Balsamic vinegar or lemon juice.

Variations in Chicken Cooking Method

Don’t have a grill? No problem! Here are other ways to cook the chicken in this recipe:

  • Broil the chicken. Preheat broiler on high. Place the top oven rack  around 5 inches from the heat source. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Broil 4 minutes, flip over and continue cooking an additional 4-5 minutes or until  the internal temperature of the chicken reaches 165 degrees.
  • Roast the chicken. Preheat oven to 400 degrees. Place oiled chicken breasts on a rimmed cookie sheet lined with foil or parchment paper. Cook for 10 to 12 minutes or until internal temperature reaches 165 degrees.
Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese
Photo by Laurie Smith

How to Serve Grilled Chicken with Tomatoes and Goat Cheese

Here are various ways you can serve this chicken recipe:

  • On a serving platter. Arrange breasts in a single layer and spoon tomato and cheese mixture over the top.
  • On individual dinner plates. Place one breast on each plate and spoon tomato and cheese mixture over the top.
  • Atop pasta. Place cooked pasta noodles (I like to use fettuccini or linguini) on a serving platter and top with breasts; spoon tomato and cheese mixture over the top.

In addition, for a pop of contrasting color, you can garnish the top of the dish with fresh parsley.

Add an easy tossed salad of mixed greens and our Mustard Vinaigrette and a loaf of crusty bread, and dinner is complete!

How to Store and Reheat Chicken, Tomatoes, and Goat Cheese

If you have leftovers, place them in an airtight container and refrigerate. They will last for 3 to 4 days. I don’t recommend freezing as the tomato mixture can become watery

Other Grilled Chicken Recipes to Try

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Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese

Grilled Chicken with Tomatoes and Goat Cheese

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This Grilled Chicken with Tomatoes and Goat Cheese recipe bursts with freshness and is ready in just 45 minutes. Perfectly grilled chicken is topped with vibrant juicy tomatoes bathed in a creamy, tangy goat cheese sauce; the result is a colorful, light, and satisfying dish. With just six ingredients, you can effortlessly create a dish that’s elegant enough for entertaining yet easy enough for weeknight dinner. Plus, I share my secrets for how to grill juicy, tender chicken!

  • Prep Time: 10 minutes
  • Resting Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 2 cups red and yellow grape or cherry tomatoes, halved
  • 1/4 teaspoon kosher or sea salt
  • 2 ounces mild goat cheese (flavored works well), crumbled, divided use
  • 3 tablespoons extra virgin olive oil, divided use
  • Fresh ground black pepper, to taste
  • 4 boneless, skinless chicken breast halves

Instructions

  1. Preheat grill to medium-high heat.
  2. Place tomatoes in a colander set over a medium mixing bowl. Toss with the sea salt and let stand for at least 20 minutes to release the juices.
  3. Remove tomatoes and set aside the colander; into the collected juice from the tomatoes, whisk half the goat cheese and 2 tablespoons of the olive oil until smooth.
  4. Fold in the tomatoes and remaining goat cheese. Season with freshly ground pepper.
  5. Pat chicken breasts dry with paper towel. If breasts are large, butterfly and halve, or pound to an even thickness.
  6. Brush the chicken breasts on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the heated grill grates with oil. Place breasts in a single layer and grill for 4 to 5 minutes per side, or until they reach 165 degrees on an instant-read thermometer inserted in the thickest portion.
  7. Place cooked chicken breasts on a serving platter and cover with foil. Let rest for 5 minutes.
  8. Spoon the tomato-goat cheese mixture on top of the breasts and serve.
  • Author: From ” A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Poultry, main dish, quick and easy
  • Method: Grill
  • Cuisine: American

Nutrition

  • Serving Size: 1 breast plus topping
  • Calories: 277
  • Sugar: 2 g
  • Sodium: 265.1 mg
  • Fat: 16.6 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 2.9 g
  • Fiber: 0.9 g
  • Protein: 28.8 g
  • Cholesterol: 89.3 mg

Note: this recipe was originally posted in April of 2011 and significantly updated in May 2024 with edited photos and more information.

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Comments

  1. This looks wonderful! We eat a lot of goat cheese…I’m thinking this will be a big hit here! So glad you shared it on #FoodieFriDIY…sending some foodie love your way now. 🙂

Gold and white platter holding Grilled Chicken with Tomatoes and Goat Cheese

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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