Description
This Boursin Stuffed Chicken Breast recipe features tender boneless chicken breasts stuffed with creamy herb-infused Boursin cheese, sautéed spinach, and garlic. Seared to a golden brown and finished in the oven, this elegant yet easy-to-make dish offers a rich combination of flavors perfect for a quick weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Filling
- 2 boneless, skinless chicken breasts
- 4 oz Boursin cheese (herb-infused)
- 1 cup fresh spinach, sautéed and drained
- 2 cloves garlic, minced
- 1 teaspoon lemon zest (optional)
Seasoning and Cooking
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the chicken breasts: Carefully slice a pocket into each boneless, skinless chicken breast, making sure not to cut all the way through, creating a pouch to hold the filling.
- Create the filling: In a bowl, combine the herb-infused Boursin cheese, sautéed and drained fresh spinach, minced garlic, and optional lemon zest. Mix thoroughly to evenly distribute all ingredients.
- Stuff the chicken breasts: Use a spoon to fill each chicken breast pocket generously with the cheese and spinach mixture. Press the edges gently to seal the filling inside and prevent leakage during cooking.
- Season and sear: Lightly season the outside of each stuffed chicken breast with salt and black pepper. Heat olive oil in a skillet over medium heat and sear the chicken breasts for 4-5 minutes on each side until they develop a golden brown crust.
- Finish cooking in the oven: Transfer the skillet with the seared chicken breasts to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the chicken is fully cooked through and the cheese filling is warm and melty.
Notes
- Be careful when slicing the chicken pockets to avoid cutting all the way through.
- Sauté and thoroughly drain the spinach to prevent excess moisture inside the chicken pockets.
- Lemon zest is optional but adds a bright note balancing the richness of the cheese.
- Use a meat thermometer to ensure the internal temperature of chicken reaches 165°F (74°C) for safe consumption.
- If you don’t have an oven-safe skillet, transfer the chicken to a baking dish after searing for oven finishing.
