Flavorful Boursin Stuffed Chicken Breast Recipe
This flavorful Boursin stuffed chicken breast recipe combines tender, juicy chicken breasts with a rich and creamy garlic and herb Boursin cheese stuffing along with sautéed spinach, mozzarella, and aromatic seasonings. The chicken is seared to develop a golden crust, then baked to perfection, yielding a delicious and elegant dish perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the chicken:
- 4 boneless, skinless chicken breasts (8–9 oz each)
- Salt, to taste
- 2 tbsp olive oil (good quality, for searing)
- Freshly ground black pepper, to taste
For the stuffing:
- 1/2 medium onion, finely diced
- 1/2 cup shredded mozzarella cheese (part-skim)
- 3 garlic cloves, freshly minced
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp olive oil
- 1/2 tsp Italian seasoning
- 2 cups fresh baby spinach, roughly chopped
- 1 package (5.2 oz) Boursin garlic & fine herbs cheese, softened at room temperature
Instructions
- Prepare the Chicken and Oven: Preheat your oven to 375°F and place the oven rack in the middle position. Carefully cut a pocket into each chicken breast without slicing all the way through. Season both sides generously with salt and pepper.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add diced onion and sauté until soft and lightly browned, about 5-7 minutes. Stir in minced garlic and cook for 30 seconds more. Add chopped spinach and cook until wilted, stirring frequently. Remove skillet from heat but leave contents inside.
- Make the Stuffing: In a medium bowl, combine the softened Boursin cheese, shredded mozzarella, Italian seasoning, crushed red pepper flakes, and the sautéed spinach and onion mixture. Mix thoroughly to create the stuffing. Keep the skillet with cooked vegetables for reuse.
- Stuff the Chicken: Spoon the filling evenly into the pockets of each chicken breast. Secure the openings with two toothpicks per breast. It’s normal if some filling spills out during cooking, as it will add flavor to the pan sauce.
- Sear the Chicken: Add the remaining tablespoon of olive oil to the skillet and heat it over medium-high heat. Once hot, place the stuffed chicken breasts in the skillet and sear for 5 minutes on one side until golden. Flip and cook for an additional 3 minutes on the other side.
- Bake and Serve: Transfer the skillet with the seared chicken breasts to the preheated oven. Bake uncovered for 15 minutes or until the chicken is cooked through and juices run clear. Let the chicken rest for 5 minutes before serving. Remove toothpicks and serve by spooning the flavorful pan juices over mashed potatoes or rice.
Notes
- You can substitute baby spinach with other greens like kale or Swiss chard, but adjust cooking time accordingly.
- For extra flavor, add fresh herbs such as thyme or parsley to the stuffing.
- Be careful not to overstuff chicken breasts as it may cause the filling to spill excessively during cooking.
- Using an oven-safe skillet allows you to effortlessly transition from stovetop searing to oven baking without transferring the chicken.
- Letting the chicken rest before serving ensures the juices redistribute, resulting in juicy meat.
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