Description
This Boursin Stuffed Chicken Breast recipe features tender chicken breasts filled with a creamy herb-infused Boursin cheese and sautéed spinach mixture. Seared to a golden brown and finished in the oven, this dish delivers a rich, flavorful, and elegant meal perfect for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
Filling
- 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 to create a pouch for the filling.
- Create the filling: In a bowl, combine the herb-infused Boursin cheese, sautéed and drained spinach, minced garlic, and optional lemon zest. Mix thoroughly to evenly distribute all the flavors.
- 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, preventing any filling from leaking out 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 breast for 4-5 minutes per side until golden brown and crispy on the outside.
- 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
- Make sure to not slice all the way through the chicken breasts to hold the filling effectively.
- Sauté and drain the spinach well to avoid excess moisture in the filling.
- Lemon zest adds a bright flavor but can be omitted if preferred.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Let the cooked chicken rest a few minutes before slicing to retain juices.
