Boursin Stuffed Chicken Breast

5 from 3 votes

Boursin Stuffed Chicken Breast

This easy stuffed chicken breast recipe has a rich Boursin cheese filling with garlic, herbs, and fresh spinach! The chicken melts in your mouth, and it's special enough for company.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Keyword: Boursin stuffed chicken breast

Servings:

Author: Natasha Bull

Ingredients

4 (8-9 ounces each) boneless skinless chicken breasts see note
Salt & pepper to taste
3 tablespoons olive oil divided
1/2 medium onion chopped finely
3 cloves garlic minced
2 cups (packed) fresh baby spinach
1 (5.2 ounce) package Boursin Fine Herbs & Garlic cheese softened
1/2 cup shredded mozzarella
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes optional but recommended

Instructions

Preheat your oven to 375F and move the rack to the middle position.
Cut a pocket into each chicken breast, taking care not to cut through the other side. See the step-by-step photos in the blog post if you're unsure of where to cut.
Generously season the chicken with salt & pepper.
Add one tablespoon of the olive oil to a large oven-safe skillet (I use my 12" Le Creuset) over medium heat, and sauté the onion until soft and lightly browned (about 5-7 minutes).
Stir in the garlic and cook for 30 seconds.
Add in the spinach and cook for a few minutes until wilted (stir/toss often), then take the skillet off the heat.
In a medium prep bowl, combine the Boursin, mozzarella, Italian seasoning, crushed red pepper flakes, and spinach mixture from the skillet. Do not wash the skillet yet - you will use it to cook the chicken.
Using a spoon, stuff the chicken breasts evenly with the filling. I use 2 toothpicks in each chicken breast to close them. Don't worry if you don't do this perfectly. Some of the filling will spill out in the next step and that's ok - it helps makes a tasty pan sauce.
Add the remaining olive oil to the skillet and heat it up over medium-high heat for a few minutes. Once the pan is hot, add the chicken and cook for 5 minutes on the first side, flip using tongs, and cook for another 3 minutes.
Transfer the skillet to the oven and bake, uncovered, for 15 minutes or until the chicken is cooked through. Rest for 5 minutes prior to serving. The pan juices are delicious over mashed potatoes or rice. Don't forget to remove the toothpicks prior to serving!

Notes

During testing, 8-9 oz. sized chicken breasts had the best results. They're fairly large but not huge (but this is subjective so that's why I use a precise weight in this recipe) and can hold the stuffing well. If yours are larger, oven cooking time will need to increase, and you may want to add another 1/2 cup of mozzarella to the stuffing. With smaller ones, you may have some stuffing left over if you can't get it all to fit, and you will need to take care not to overcook them. Always use an instant read meat thermometer to ensure they're 165F and safe to eat.
If you don't own an oven-safe skillet, transfer the chicken to a baking dish for step 10.

Nutrition