Lemon Honey Goat Cheese Crusted Chicken

Oven baked chicken cutlets layered with tangy goat cheese, walnuts and toasted panko crumbs.

Lemon-infused honey butter drizzled over the panko helps form a delicious, crunchy coating.

With so many complementary flavors and textures it’s hard not to fall in love with this chicken!

A lot of savory, a little sweet and a little tart with citrus popping up here and there among the creamy goat cheese and the crunch of the walnuts and panko this is nothing short of dreamy.

If you’re looking for something a little different to perk up chicken night then this one’s just for you.

Lemon Honey Goat Cheese Crusted Chicken

Rating: 51

Prep Time: 15 minutes

Cook Time: 24 minutes

Total Time: 39 minutes

Yield: 4 servings

Lemon Honey Goat Cheese Crusted Chicken

Oven baked chicken cutlets layered with goat cheese, walnuts and toasted panko crumbs drizzled with lemon-infused honey butter.


3 tablespoons butter, melted, plus more for greasing pan
4 chicken cutlets
coarse salt and fresh black pepper
1 cup panko crumbs
5 ounces goat cheese log (not crumbled)
1/3 cup chopped walnuts
1 lemon, zested (just the yellow part not the white pith)
2 tablespoons honey


  1. Preheat oven to 400 degrees F. Grease a large baking sheet or roasting pan. Lay the chicken cutlets down on the pan and season well with salt and pepper.
  2. Add the panko crumbs to small skillet over medium-low heat and toast until lightly golden stirring often. Remove from heat.
  3. Break up the goat cheese with a spoon and place over top of each of the chicken breasts. Sprinkle walnuts over top of the cheese then sprinkle the toasted panko crumbs generously over top of each.
  4. In a small bowl whisk the melted butter, honey and lemon zest together. Drizzle over top of the panko crumbs.
  5. Bake 16-24 minutes (depending on the size and thickness) until chicken is cooked through. Serve immediately.

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  1. Nikki says

    I have to thank you so much for this recipe! I had some honey goat cheese that needed to be used up, and decided to try this because it sounded good. It was so much better than I even imagined! It’s earned a permanent place in my recipe book. (Side note for any fellow vegetarians who might read this: I made it with a Quorn naked cutlet, baked at 425F for 18 minutes in a toaster oven.)

  2. Luz says

    I have to thank you for this recipe. I made it for tonight’s dinner for my boyfriend and I and we both loved it. I replaced the butter with “healthy butter alternative” and called the whole thing healthy. Close enough, right? 😉

  3. Allie says

    I love the combination of goat cheese, walnuts, and the lemon honey. I bet the taste is incredible. I can’t wait to try this recipe for myself!

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