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
Scale
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.
