If you are looking for a dish that wonderfully balances creamy richness with fresh, vibrant flavors, then the Boursin Stuffed Chicken Breast Recipe is a must-try. This recipe features tender chicken breasts filled with a luscious blend of Boursin cheese, mozzarella, sautéed spinach, and fragrant herbs, creating an irresistible combination that feels both comforting and a bit fancy. Perfect for weeknight dinners or special occasions, it offers layers of taste and texture that will delight your palate and impress your guests.
Ingredients You’ll Need
These ingredients are simple yet essential, coming together to create a dish that’s as colorful as it is flavorful. Each element plays a unique role, from the creamy Boursin cheese adding tangy depth to the fresh spinach giving a light, earthy contrast.
- 4 boneless skinless chicken breasts (8-9 ounces each): Choose plump, even-sized breasts for consistent cooking.
- Salt & pepper (to taste): Basic seasoning that enhances every ingredient’s natural flavor.
- 3 tablespoons olive oil (divided): Provides a healthy, rich base for sautéing and browning.
- 1/2 medium onion, chopped finely: Adds a touch of sweetness and complexity.
- 3 cloves garlic, minced: Gives a fragrant punch that complements the creamy filling perfectly.
- 2 cups fresh baby spinach (packed): Freshens and lightens the richness of the cheese.
- 1 (5.2 ounce) package Boursin Fine Herbs & Garlic cheese (softened): The hero ingredient that makes this recipe unforgettable.
- 1/2 cup shredded mozzarella: Mildly melty cheese that balances the tang of Boursin.
- 1/2 teaspoon Italian seasoning: Offers a fragrant, herbaceous note to unify the filling.
- 1/4 teaspoon crushed red pepper flakes (optional but recommended): Adds just a hint of heat to keep things exciting.
How to Make Boursin Stuffed Chicken Breast Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to 375 degrees Fahrenheit and positioning the rack in the middle. This ensures the chicken cooks evenly without drying out. Next, carefully cut a pocket into each chicken breast without slicing all the way through—this pocket is your delicious filling’s home.
Step 2: Season and Sauté
Generously season each chicken breast with salt and pepper to enhance the meat’s natural flavor. Meanwhile, heat one tablespoon of olive oil in a large, oven-safe skillet over medium heat. Sauté the finely chopped onion until it becomes soft and golden, about 5 to 7 minutes, then stir in minced garlic for a quick 30 seconds to awaken those garlicky aromas.
Step 3: Cook the Spinach
Add the fresh baby spinach to the skillet with the onions and garlic. Cook, stirring frequently, until the spinach wilts down, shrinking in volume but maintaining its vibrant color. This step turns the spinach into a tender filling component that blends perfectly with the creamy cheeses.
Step 4: Make the Cheese Filling
Remove the skillet from heat and transfer the spinach mixture to a prep bowl. Combine it with softened Boursin cheese, shredded mozzarella, Italian seasoning, and crushed red pepper flakes. This creamy, flavor-packed blend is what makes the Boursin Stuffed Chicken Breast Recipe uniquely special.
Step 5: Stuff the Chicken and Sear
Spoon the cheese and spinach filling evenly into each chicken breast pocket. Use two toothpicks per breast to keep the filling securely inside while cooking. Then, add the remaining olive oil to the same skillet and heat over medium-high. Sear the stuffed chicken breasts for 5 minutes on one side, then flip and cook for 3 more minutes, creating a golden crust.
Step 6: Bake to Perfection
Transfer the skillet to the preheated oven and bake the chicken uncovered for about 15 minutes, or until cooked through. Let the chicken rest for 5 minutes before serving—this helps the juices redistribute, ensuring every bite is juicy and tender. Don’t forget to remove the toothpicks before plating!
How to Serve Boursin Stuffed Chicken Breast Recipe
Garnishes
Fresh herbs like chopped parsley or basil brighten the presentation and add a pop of color. A simple drizzle of high-quality olive oil or a squeeze of fresh lemon juice complements the creamy filling and adds just a touch of freshness that elevates the dish.
Side Dishes
This recipe pairs beautifully with creamy mashed potatoes or fluffy rice, which soak up the delicious pan juices perfectly. Roasted or steamed vegetables like asparagus, green beans, or carrots add a crunchy contrast and plenty of vibrant color to your plate.
Creative Ways to Present
For an elegant touch, slice the stuffed chicken breasts diagonally to reveal the colorful filling inside and fan them out on the plate. Serving over a bed of garlic butter pasta or alongside a light salad can make this dish feel even more special for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Leftover Boursin Stuffed Chicken Breast keeps well in an airtight container in the refrigerator for up to 3 days. The flavors intensify overnight, making for a delicious next-day meal.
Freezing
You can freeze cooked stuffed chicken breasts by wrapping them tightly in foil or plastic wrap and placing them in a freezer-safe bag. They will keep their quality for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a covered skillet over medium-low heat or in the oven at 325 degrees Fahrenheit until warmed through. Using low heat helps prevent the chicken from drying out and preserves the creamy texture of the Boursin filling.
FAQs
Can I use a different cheese instead of Boursin?
While Boursin’s unique blend of herbs and garlic makes this recipe special, you can substitute with another soft herbed cheese such as cream cheese mixed with garlic and fresh herbs. However, expect a slight variation in flavor and texture.
Is it necessary to use spinach in the stuffing?
Spinach adds freshness, color, and nutrition to the dish, but you can omit it or substitute with kale, arugula, or even sun-dried tomatoes for a different flavor profile.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit. Baking it for 15 minutes after searing usually accomplishes this perfectly, but using a meat thermometer ensures safety and juiciness.
Can this recipe be made dairy-free?
Since Boursin and mozzarella are dairy-based, this recipe isn’t naturally dairy-free. However, you could experiment with dairy-free cream cheese alternatives and vegan mozzarella, keeping in mind the flavor and texture will shift.
What if I don’t have an oven-safe skillet?
If your skillet can’t go in the oven, sear the chicken in a regular pan, then transfer the breasts to a baking dish to finish cooking. Just be sure to pour any pan juices from searing over the chicken before baking for maximum flavor.
Final Thoughts
This Boursin Stuffed Chicken Breast Recipe is truly a gem that combines comfort and elegance with every bite. Its mix of creamy, herby cheese and tender chicken is simply irresistible. Give it a try—you might just find your new favorite weeknight dinner or a go-to dish for impressing friends and family.
Print
Boursin Stuffed Chicken Breast Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
Delicious Boursin Stuffed Chicken Breast features tender chicken breasts filled with a creamy mixture of Boursin cheese, mozzarella, garlic, and sautéed spinach, seasoned with Italian herbs and a hint of crushed red pepper flakes. Pan-seared and baked to perfection, this elegant dish offers a rich and flavorful meal perfect for dinner.
Ingredients
Chicken and Seasoning
- 4 (8-9 ounces each) boneless skinless chicken breasts
- Salt & pepper, to taste
- 3 tablespoons olive oil, divided
Filling
- 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 the oven. Preheat your oven to 375°F and position the oven rack to the middle.
- Create chicken pockets. Cut a pocket lengthwise into each chicken breast without cutting all the way through, creating space for the stuffing.
- Season chicken. Generously season both sides of the chicken breasts with salt and pepper.
- Sauté onions. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add chopped onion and sauté until soft and lightly browned, about 5-7 minutes.
- Add garlic. Stir in minced garlic and cook for 30 seconds until fragrant.
- Cook spinach. Add the fresh baby spinach to the skillet and cook for a few minutes until wilted, stirring frequently. Remove skillet from heat.
- Make filling. In a medium bowl, combine the softened Boursin cheese, shredded mozzarella, Italian seasoning, crushed red pepper flakes, and the cooked spinach mixture from the skillet.
- Stuff chicken breasts. Evenly spoon the cheese and spinach filling into each chicken breast pocket. Secure each with 2 toothpicks to close, accepting some filling may spill out during cooking.
- Sear chicken. Add the remaining 2 tablespoons of olive oil to the skillet and heat over medium-high until hot. Add the stuffed chicken breasts and cook 5 minutes on the first side. Flip and cook another 3 minutes.
- Bake chicken. Transfer the skillet to the preheated oven and bake, uncovered, for 15 minutes until chicken is fully cooked. Let rest for 5 minutes before serving. Remove toothpicks. Use pan juices as a flavorful sauce over sides.
Notes
- Be careful when cutting pockets into the chicken breasts to avoid slicing all the way through.
- Softened Boursin cheese mixes best for even filling distribution.
- Toothpicks help keep the filling inside while cooking but don’t worry about some spilling out—it adds to the sauce flavor.
- Pan juices are delicious served over mashed potatoes or rice for a complete meal.
- Adjust crushed red pepper flakes to control the heat level or omit if preferred mild.
