Boursin Stuffed Chicken Breast
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
559 kcal
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Course
Main Course
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Cuisine
American
Boursin Stuffed Chicken Breast
Description
This recipe starts by preparing the filling combining softened Boursin cheese, shredded mozzarella, lightly wilted spinach sautéed with garlic and onion, Italian seasoning, and optional red pepper flakes for mild heat. A pocket is carefully cut into each chicken breast, which is seasoned with salt and pepper. The filling is spooned inside and sealed with toothpicks. The chicken is browned in an oven-safe skillet to develop flavor and color, then transferred to the oven to finish cooking at 375°F.
The result is a rich and creamy stuffed chicken with layers of herbaceous, cheesy filling contrasting the tender, juicy meat. The spinach adds a fresh element, while the Boursin introduces garlic and fine herbs to the dish. The use of an instant-read thermometer ensures the chicken reaches a safe 165°F without drying out.
If an oven-safe skillet is unavailable, the chicken can be transferred to a baking dish after searing. Selecting medium-sized chicken breasts (around 8-9 oz each) allows better stuffing capacity and even cooking. Cooking times may vary based on breast size, and additional cheese can be added to the filling for larger breasts.
Ingredients
- 4 (8-9 ounces each) chicken breast see note, boneless skinless
- salt to taste
- black pepper to taste
- 3 tablespoons olive oil divided
- 1/2 medium onion chopped finely
- 3 cloves garlic minced
- 2 cups baby spinach packed, fresh
- 1 (5.2 ounce) package Boursin cheese softened, fine herbs & garlic
- 1/2 cup mozzarella cheese shredded
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional but recommended, crushed
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
- Use medium-sized chicken breasts (8-9 oz) for best stuffing results and even cooking.
- Adjust cooking time for larger breasts and add more mozzarella if desired.
- Seal stuffing pockets with toothpicks to hold filling during cooking.
- Confirm internal temperature reaches 165°F using an instant-read thermometer.
- If no oven-safe skillet is available, transfer chicken to a baking dish before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 4g | 1% |
| Protein | 55g | 110% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 194mg | 65% |
| Sodium | 595mg | 25% |
| Potassium | 968mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1992IU | 40% |
| Vitamin C | 9mg | 10% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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