Boursin Stuffed Chicken Breast
This easy stuffed chicken breast recipe has a rich Boursin cheese filling with garlic, herbs, and fresh spinach! The chicken melts in your mouth, and it’s special enough for company.
- 4 (8-9 ounces each) boneless skinless chicken breasts (see note)
- Salt & pepper (to taste)
- 3 tablespoons olive oil (divided)
- 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)
- Preheat your oven to 375F and move the rack to the middle position.
- Cut a pocket into each chicken breast, taking care not to cut through the other side. See the step-by-step photos in the blog post if you're unsure of where to cut.
- Generously season the chicken with salt & pepper.
- Add one tablespoon of the olive oil to a large oven-safe skillet (I use my 12" Le Creuset) over medium heat, and sauté the onion until soft and lightly browned (about 5-7 minutes).
- Stir in the garlic and cook for 30 seconds.
- Add in the spinach and cook for a few minutes until wilted (stir/toss often), then take the skillet off the heat.
- In a medium prep bowl, combine the Boursin, mozzarella, Italian seasoning, crushed red pepper flakes, and spinach mixture from the skillet. Do not wash the skillet yet - you will use it to cook the chicken.
- Using a spoon, stuff the chicken breasts evenly with the filling. I use 2 toothpicks in each chicken breast to close them. Don't worry if you don't do this perfectly. Some of the filling will spill out in the next step and that's ok - it helps make a tasty pan sauce.
- Add the remaining olive oil to the skillet and heat it up over medium-high heat for a few minutes. Once the pan is hot, add the chicken and cook for 5 minutes on the first side, flip using tongs, and cook for another 3 minutes.
- Transfer the skillet to the oven and bake, uncovered, for 15 minutes or until the chicken is cooked through. Rest for 5 minutes prior to serving. The pan juices are delicious over mashed potatoes or rice. Don't forget to remove the toothpicks prior to serving!
Why you’ll love it
It’s definitely time that I got a stuffed chicken breast recipe on the blog, and I figured one inspired by my popular Boursin Chicken would be a great idea. We’ve got chicken that’s pan seared until beautifully golden, filled with cheesy goodness, and then baked to perfection.
This spinach stuffed chicken breast recipe is on the table in about an hour, and you’ll be a pro in no time with the step-by-step photos below. There’s less prep than you think, and this baked stuffed chicken breast will be a fabulous addition to your weeknight rotation!
What you’ll need
Boursin – it’s a creamy, mild French cream cheese that most grocery stores carry. I use the Fine Herbs and Garlic variety.
Helpful tips
You don’t need to be super precise with these — some of the filling will spill out, and that is totally ok. Delicious food does not have to be pretty.
When flipping the chicken, it’s easiest to do it with tongs and just go for it. Don’t hesitate. .
How to make stuffed chicken breast
Preheat the oven. Cut the chicken to make the pockets for the filling, being really careful to not cut right through to the other side. Season with salt & pepper generously on both sides.
In a skillet, sauté the onion in some oil until softened. Still in the garlic, and cook until fragrant. Add the spinach, cooking until it wilts, then remove the pan from the heat. Combine the Boursin, mozzarella, Italian seasoning, red pepper flakes, and spinach mixture in a prep bowl.
With a spoon, evenly stuff each chicken breast with the filling. Close them with two toothpicks each. Heat up the remaining oil, then brown the chicken on both sides. Transfer the skillet to the oven, and bake uncovered until cooked through. Let it rest for a few minutes.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
Use a sharp chef’s knife to effortlessly cut the chicken.
An instant read thermometer is the easiest way to not under or overcook chicken. It’s ready at 165F.
Flipping these is best done with a pair of cooking tongs.
Substitutions and variations
I haven’t tested this, but subbing the Boursin for a similar amount of cream cheese should work. Soften it in the microwave prior to adding it to the mixture.
You could add chopped fresh herbs such as some parsley or thyme to the mixture if you happen to have some or want to bump up the herby flavor more. Sun-dried tomatoes could also be a good addition, but I’d chop them up quite small and only add a small amount so the chicken isn’t overstuffed.
A note on the spinach: I don’t chop the spinach, but you could chop it prior to sautéing it if you wish. If you want to use frozen spinach instead of fresh spinach, try using about 3 oz or so and ensure the water is completely squeezed out.
Leftovers and storage
These will keep in the fridge in an airtight container for 3-4 days.
Try reheating in the oven at 350F until hot in the middle or in a covered saucepan slowly over a low heat.
I generally don’t recommend freezing recipes with dairy as texture can change, but you can try freezing leftovers for up to 3 months and see how it goes.
Boursin Stuffed Chicken Breast
stuffed chicken breast recipe has a rich Boursin cheese filling with garlic, herbs, and fresh spinach!
