Filled with sweet and savory flavors, this California Prune Goat Cheese Stuffed Chicken Breast recipe is simple to make with just a few ingredients. Juicy prunes, tangy goat cheese, fresh herbs and an easy pan sauce make this chicken dinner great for stepped up weeknight dinners the whole family will love!

Goat Cheese Stuffed Chicken Breast on a white plate with green beans and carrots with a skillet full of chicken in the background.

Disclaimer: This post was sponsored by the California Dried Plum Board. Although I was compensated to write this post, all opinions are my own.

Hey guys! We are deep into fall, school is in full swing, the holidays are looming and days are getting busier. This is the time of year when I can’t believe how fast time flies because my days are packed with so much stuff. So, when dinner time rolls around I need to find things that are fresh, fast and easy….but also packed with good for you things that make me proud to serve them to my family.

Three stuffed chicken breasts in a skillet with prune sauce.

And that’s where prunes are now back in my life and I couldn’t be happier. I recently traveled to Napa, California to spend a few days with the California Dried Plum Board where they reminded me that prunes have a well-deserved place in my kitchen. I used to keep prunes at hand for easy snacks that totally curbed my cravings for sweets. They’re also a great addition to savory dinners like this amazing Pot Roast recipe I make like ALL.THE.TIME.

Exterior shot of Culinary Institute of America in St. Helena, Ca.

During the trip, I learned so much about prunes and the prune industry, I couldn’t wait to come home and share all the fun new facts beyond what we already know about prunes. They’re nature’s broom. 🙂

bin full of California plums for prunes.

What are the health benefits of eating prunes?

Well, beyond having a reputation for cleaning out the pipes prunes are rather magical in the amount of healthy elements they have packed into their sweet, little size.

  • Prunes are packed with magnesium and potassium
  • They’re high in dietary fiber and Bioactive compounds
  • They improve immune function
  • Prunes are incredibly high in vitamin K and Vitamin A, as well as, Riboflavin, Vitamin B-6 and Niacin
  • They’re also an excellent source of Iron. A 1/2 cup of prunes contains .81 milligrams of iron, which provides 4.5 percent of the FDA’s Daily Value.
  • They help fight bone density loss because they contain Boron, a mineral that helps build strong bones and muscle.
  • Dried prunes can also help lower cholesterol levels because of they’re packed with antioxidants and high in fiber.
  • They can significantly lower blood pressure.

If that alone is not enough to convince you to start noshing on more prunes then I don’t think we can be friends. Just kidding. 🙂

And I think all that information will answer the question of “Are Prunes healthy for you?”….am I right? And now you know why I had to come home and make this Prune Goat Cheese Stuffed Chicken Breast recipe!

Close up shot of goat cheese stuffed chicken breast on a white plate.

Is eating prunes good for weight loss?

I’m a big advocate of having prunes on hand when I’m carrying around a little extra fluff. Eating prunes is a great way to curb your appetite since they are loaded with fiber. They keep you feeling full and satisfied much longer than most other dried fruits I’ve tried.

Also, prunes fall lower on the glycemic index which means they raise glucose (sugar) levels in your blood slowly. This is due to the high amount of sorbitol, a sugar alcohol with a slower absorption rate. This, alone, will help keep your appetite in check.

All the more reason to serve your family this Prune Goat Cheese Stuffed Chicken Breast recipe, right?

Overhead shot of three stuffed chicken breasts in a stainless steel skillet on a blue background.

After getting all the facts, we moved onto a fun cooking experience “Chopped” style where we could all try our hand at cooking with prunes. This was not something I’m unfamiliar with since the Pot Roast that rocked the world.

My team created an appetizer which was a fun twist on the popular Devils on Horseback. Instead of dates we used dried prunes and stuffed them with a walnut, goat cheese, herb filling. Then, we wrapped them in pancetta and baked them until crisp.

Photo of an iphone taking a picture of a chicken dish.

BEST.APPETIZER.EVER….and the inspiration for this Prune Goat Cheese Stuffed Chicken Breast. Which is now the BEST.DINNER.EVER.

This easy stuffed chicken breast recipe will be YOUR new favorite dinner, too. Loaded with all juicy prunes that were soaked for a brief period in hot water to make them extra juicy, this Prune Goat Cheese Stuffed Chicken recipe is a great prep ahead meal for busy weeknights.

Three raw chicken breasts on a white cutting board stuffed with prune goat cheese filling.

Simple blend together the goat cheese, walnuts, prunes and thyme in a food processor. Butterfly the chicken breast so it opens like a book. Load up the inside with the cheese mixture then fold it closed. Save the soaking liquid from the prunes because that’s what you use for the sauce.

Saute the chicken breasts in a skillet until golden. Make the pan sauce, then finish off for a bit in the oven. It really couldn’t be easier. Drizzle the pan sauce over the Goat Cheese Stuffed Chicken Breast right before serving.

Goat Cheese Stuffed Chicken Breast in a skillet being basted with fig pan sauce.

These easy baked Stuffed Chicken Breasts are fantastic served with an easy side salad or a pile of mashed potatoes. We also love them with these green beans because it ties together the goat cheese and walnuts so perfectly.

And if you’re looking for MORE great chicken recipes be sure to check out our favorites:

Want to see more tasty recipes and behind the scenes fun? Follow us over on Instagram!

Prune Goat Cheese Stuffed Chicken on a white plate with green beans and carrots.

Get the Recipe: California Prune Goat Cheese Stuffed Chicken Breasts

Easy enough for a quick weeknight dinner, impressive enough for a casual dinner party....this Prune Goat Cheese Stuffed Chicken Breast recipe can be prepped ahead for speedy meals!
5 from 5 votes


  • 8 ounces California prunes
  • 1 cup hot water
  • 4 boneless skinless chicken breasts
  • 4 ounces goat cheese
  • 1/4 cup walnuts
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons honey
  • 1 teaspoon balsamic vinegar


  • Preheat oven to 425 degrees.
  • Place the pruned in a bowl and pour the hot water over to cover. Allow to sit for 10 minutes (or longer. I do this and then prep all the other ingredients leaving the prunes in the water longer, if necessary.)
  • Lay the chicken breast on a flat work surface and cut almost in half lengthwise but not all the way through so the chicken is butterflied and can open like a book. Repeat with remaining chicken breasts.
  • Season the inside of the breasts with salt and pepper. Set aside.
  • In the bowl of a food processor or blender, add the goat cheese, walnuts. thyme, salt and pepper. Blend until almost smooth.
  • Add half the prunes to the food processor and blend again to break up the prunes, approximately 5-10 seconds.
  • Divide the cheese mixture evenly among the four chicken breasts and spread on one side of the cut half. Close the chicken over the cheese mixture.
  • Heat 2 tablespoons olive oil in a large skillet over medium high heat.
  • Add the chicken to the skillet and cook until golden brown, approximately 5 minutes. Turn the chicken over and brown on the opposite side for another 6-7 minutes. (Tip: if the chicken sticks to the pan, allow it to cook a bit longer. It will resist sticking when it’s ready to flip.)
  • Transfer the chicken to a platter and keep warm.
  • Add the reserved prune liquid and prunes to the pan scraping up the brown bits with a wooden spoon or spatula. Stir in the honey and balsamic vinegar.
  • Return the chicken to the pan and place in the oven. Bake the chicken for 10-15 minutes or until cooked through.
  • Remove the chicken from the oven and allow to rest for 5 minutes before serving.


Chicken can be stuffed up to 8 hours in advance and stored in an airtight container in the refrigerator until ready to cook.
Alternatively, goat cheese stuffing can be made up to 24 hours in advance.
Calories: 424kcal, Carbohydrates: 47g, Protein: 31g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 85mg, Sodium: 531mg, Potassium: 886mg, Fiber: 5g, Sugar: 30g, Vitamin A: 935IU, Vitamin C: 7.3mg, Calcium: 91mg, Iron: 2.3mg