Discover Boursin Chicken with creamy garlic stuffed goodness an easy savory dinner that delivers comforting flavor and craveworthy results
Ingredients
Scale
4 boneless, skinless chicken breasts
4 oz Boursin cheese
2 oz cream cheese
1 cup chopped spinach
2 cloves garlic
2 tablespoons olive oil
Salt to taste
Pepper to taste
1/2 teaspoon smoked paprika
1/4 cup white wine or chicken broth
2 tablespoons chopped fresh parsley and chives
Toothpicks or kitchen twine, as needed
Instructions
Prep the chicken: Place four chicken breasts between two sheets of parchment and gently pound to an even 1/2 inch thickness. Season lightly with salt, pepper, and a pinch of smoked paprika for color. Let the chicken come to room temperature for about 10 minutes if time allows.
Make the filling: In a small bowl, combine Boursin cheese with cream cheese and minced garlic. Fold in chopped spinach and half of the chopped fresh herbs. For extra brightness, whisk in a teaspoon of lemon zest and a small squeeze of lemon juice. The filling should be creamy but scoopable.
Stuff the chicken: Spoon a generous amount of filling onto the center of each pounded chicken breast. Fold the sides over to create a pocket, then secure with two toothpicks or kitchen twine.
Sear the pockets: Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the stuffed breasts seam-side down. Sear for 2–3 minutes until the exterior is deeply golden and the cheese begins to melt into the edges of the chicken. Turn and sear the other side for 1–2 minutes to form a uniform crust.
Bake to finish: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 14–18 minutes, or until the chicken registers 165°F (74°C) and the cheese is fully melted inside. If you don’t have an oven-safe skillet, transfer the stuffed breasts to a parchment-lined baking sheet and bake on the same temperature.
Deglaze and create a silky pan sauce: Remove the chicken to a resting plate, then place the skillet back on the stove over medium heat. Pour in the white wine or chicken broth, scraping up browned bits with a wooden spoon. Let the liquid reduce by half, then swirl in a teaspoon of butter for a glossy finish. Stir in the remaining herbs and adjust seasoning with salt and pepper. Spoon the sauce over the stuffed chicken or serve on the side for dipping.
Rest, plate, and garnish: Let the chicken rest for 3–5 minutes before slicing. Plate with a drizzle of pan sauce, a sprinkle of fresh herbs, and a simple side such as roasted vegetables or a light grain.
Notes
Creamy herb-stuffed chicken with Boursin cheese, seared and baked into juicy pockets and finished with a silky pan sauce.
