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Balsamic Pomegranate Goat Cheese Stuffed Chicken - A  healthy and gluten free dinner, loaded with superfoods! Both picky husbands and kids love this dinner and it feels like a fancy restaurant but is quick and easy enough for weeknights! | Foodfaithfitness.com | @FoodFaithFit

Baked Balsamic Goat Cheese Stuffed Pomegranate chicken

The whole family will love Baked Balsamic Goat Cheese Stuffed Pomegranate Chicken! A quick and easy meal that's loaded with superfoods!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Calories 336kcal
Author Taylor


  • For the Chicken:
  • 1 Lb Chicken breasts (4 small breasts)
  • 4 Oz Goat Cheese (dairy free cream cheese for dairy free options)
  • Salt
  • Pepper
  • Garlic Powder
  • 1 Tbsp Olive Oil
  • For the Balsamic Reduction:
  • 1/4 Cup Shallots minced (about 4 small shallots)
  • 2/3 Cup Balsamic Vinegar
  • 2 Tbsp Pomegranate juice
  • 1/4 Cup Low-sodium chicken broth
  • 1/4 Cup + 1 Tbsp Coconut sugar
  • Pinch of salt
  • 1/2 Cup Pomegranate arils
  • 1/4 Cup Fresh basil diced


  • Preheat your oven to 350 degrees and spray a large baking dish with cooking spray. Set aside.
  • Cut a pocket into the center of each chicken breast, using a sharp knife,, making sure to not cut all the way through the breast.
  • Stuff each pocket with 1 oz of goat cheese and sprinkle each breast with a pinch of salt, pepper and garlic powder.
  • In a large pan, heat 1 Tbsp of olive oil over medium/high heat.
  • Cook the chicken breasts until lightly golden brown on each side (about 1-2 minutes per side.) Use tongs to flip the chicken as it helps to keep all that cheese inside. However, some cheese may ooze out as it begins to warm up.
  • Once browned, transfer the chicken to the prepared baking dish and set aside.
  • Turn the heat down to medium and add the shallots right into the same pan the chicken was in.
  • Cook the shallots until soft (about 2-3 minutes.)
  • Add in the balsamic vinegar, pomegranate juice, chicken broth, brown sugar and pinch of salt. Bring to a boil, stiring constantly, until the sauce just begins to reduce and thicken (about 4-5 minutes.)
  • Pour the sauce evenly over the chicken breasts and bake until they are cooked through (15-20 mins.)
  • Serve each chicken breast drizzled with some of the leftover sauce, pomegranate seeds and fresh basil.
  • Devour!



Calories: 336kcal | Carbohydrates: 27.2g | Protein: 29.8g | Fat: 9.6g | Saturated Fat: 4.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.9g | Sodium: 251mg | Potassium: 374mg | Fiber: 0.8g | Sugar: 19.8g | Vitamin A: 410IU | Vitamin C: 4.2mg | Calcium: 59mg | Iron: 0.8mg