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Chicken & Goat Cheese Skillet

My husband was completely bowled over by this on-a-whim skillet meal. I can't wait to make it again very soon! —Ericka Barber, Eureka, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 cup cut fresh asparagus (1-inch pieces)
  • 1 garlic clove, minced
  • 3 plum tomatoes, chopped
  • 3 tablespoons 2% milk
  • 2 tablespoons herbed fresh goat cheese, crumbled
  • Hot cooked rice or pasta
  • Additional goat cheese, optional


  • Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm.
  • Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.
Nutrition Facts
1-1/2 cups chicken mixture: 251 calories, 11g fat (3g saturated fat), 74mg cholesterol, 447mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable.

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  • lshaw
    Jul 7, 2020

    Once prep was completed, the rest of the cooking process went lightening fast! Good flavor and not the same old thing. I added a bit more crumbled goat cheese to the liquid in the pan; other wise, I made as directed. Husband and son added slices of French bread to dip into the sauce. A low-carb option if you happen to watch carbs.

  • Gail
    Jun 22, 2020

    I'm one of those folks who changes stuff cuz it's what I have on hand. We got a rotisserie chicken yesterday, so I used the leftovers from that. I had only diced canned tomatoes, so that went in instead of fresh tomatoes. I added some mushrooms that were thinking about going bad, with the asparagus. My husband loved it! I thought it was OK. I thought the tomato was a little weird in it. I'll make it again if the hubs asks for it.

  • Terri
    May 15, 2020

    This was so good! My husband absolutely loved it. I made it very much as written, except I added a few sliced mushrooms to the asparagus and I didn't have 2% milk, so I used light cream, which I did have. Served it with yellow rice and Martha Stewart's cucumber and asparagus vinaigrette and it was a perfect dinner for two. Easy and delicious. I will definitely make this again.

  • Lisa
    May 7, 2020

    Yummy I didn’t have asparagus so added peas and shrooms instead. This will be a go to weekend night dish. Everyone had seconds. Yummy and healthy!

  • Sharon
    Apr 30, 2020

    No comment left

  • Abigail
    Apr 3, 2020

    This was a delicious and easy to prep meal! I'm not a big fan of goat cheese, so I substituted queso cotija instead.

  • mkfrazier
    Oct 3, 2018

    This was very tasty, although it is quite mild in its flavor. I added 1 teaspoon of Italian seasoning, which gave it a little flavor boost. Will definitely make this again.

  • Amber
    Mar 1, 2018

    Delicious! We used feta, as that's what we had, other than that we followed the recipe. We had no leftovers.

  • curlylis85
    May 14, 2017

    Yum! I made this in a very large batch (quadrupled) to feed my parents and in-laws for a family event and everyone loved the chicken and vegetables. I served this over corkscrew pasta. Our grocery store was out of the herbed goat cheese so I used an herbed feta and that was a great substitute.