Boursin Stuffed Chicken Breast with Spinach and Herbs Recipe
This Flavorful Boursin Stuffed Chicken Breast recipe features tender chicken breasts generously stuffed with a creamy blend of Boursin garlic & fine herbs cheese, mozzarella, sautéed spinach, and aromatic seasonings. Seared to perfection on the stovetop, then finished in the oven, this dish delivers a luscious and savory meal perfect for gatherings or an elegant weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (8–9 ounces each)
- Salt and pepper to your liking
- 3 tablespoons olive oil (use in parts)
Stuffing
- 1/2 medium onion, finely chopped
- 3 minced garlic cloves
- 2 cups fresh baby spinach, tightly packed
- 1 (5.2-ounce) package of Boursin garlic & fine herbs cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/2 teaspoon Italian herb mix
- 1/4 teaspoon red pepper flakes (optional, but suggested)
Instructions
- Prepare the Chicken and Oven: Preheat your oven to 375°F and position the oven rack in the middle. Carefully cut a pocket into each chicken breast without slicing through the other side. Generously season both sides of the chicken with salt and pepper.
- Sauté the Vegetables: Heat one tablespoon of olive oil in a large oven-safe skillet over medium heat. Add the onion and sauté until soft and lightly browned, about 5-7 minutes. Stir in the garlic and cook for an additional 30 seconds. Add the spinach and cook until wilted, stirring often. Remove the skillet from heat but leave contents inside.
- Make the Stuffing: In a medium bowl, combine Boursin cheese, mozzarella cheese, Italian seasoning, crushed red pepper flakes, and the sautéed spinach mixture. Mix thoroughly to create the stuffing. Do not wash the skillet yet as it will be reused.
- Stuff the Chicken: Using a spoon, evenly stuff each chicken breast pocket with the prepared filling. Secure openings with two toothpicks per breast. Some filling spilling out is normal and adds flavor to the pan sauce later.
- Sear the Chicken: Add remaining olive oil to the skillet and heat over medium-high. Once hot, add stuffed chicken breasts and cook for 5 minutes on one side. Flip gently with tongs and cook for 3 more minutes on the other side.
- Bake and Serve: Transfer the skillet with seared chicken to the preheated oven. Bake uncovered for 15 minutes or until chicken is fully cooked. Rest chicken for 5 minutes before serving. Remove toothpicks and serve, pouring the flavorful pan juices over mashed potatoes or rice.
Notes
- Be careful when cutting the chicken pockets to avoid slicing all the way through.
- Sautéing the vegetables separately ensures they are flavorful and tender for the stuffing.
- Using an oven-safe skillet makes the transition from stovetop searing to oven baking easier.
- Letting the chicken rest after baking allows juices to redistribute for a moist result.
- Optional red pepper flakes add a subtle heat; adjust to preference.
Keywords: stuffed chicken breast, Boursin cheese chicken, baked stuffed chicken, spinach stuffed chicken, easy dinner recipe, cheesy chicken breast
