Step 1

Chicken - Pat dry the chicken breast and place it on a paper hand towel. Use a sharp knife to cut a pocket on the side of the chicken breast. Season with salt and pepper - set aside.Pro tip - The paper towel prevents the chicken from moving making it stable to cut.

Step 2

Filling - Combine all the cheese filling ingredients in a medium bowl. Goat cheese with parmesan and cheese, followed by garlic and onion powder. Add the salt, pepper, parsley, and sour cream.

Step 3

Stuff breast - Divide the stuffing between the two chicken breast pockets and secure with a toothpick. Coat the breast with flour. Pro tip - The flour helps give a nice golden color and thickens the pan sauce.

Step 4

Skillet - Place a medium skillet on medium-high heat. Add the oil and butter. Pro tip - I prefer cast-iron as it gives a nice color and cooks evenly too.

Step 5

Cook - Gently place the chicken breast and sear them on both sides for 2 minutes each. Then, reduce the heat to medium-low and add the water. Cover and cook for 8 to 10 minutes turning once in between.Pro tip - The water will prevent the chicken from burning and help keep it moist.

Step 6

Serve - When done open the pan and coat the chicken breast with pan juices. I served it with a side salad, but mashed or roast potatoes are also perfect.