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.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat your oven to 375F and move the rack to the middle position.
2. 2Cut 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.
3. 3Generously season the chicken with salt & pepper.
4. 4Add 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).
5. 5Stir in the garlic and cook for 30 seconds.
6. 6Add in the spinach and cook for a few minutes until wilted (stir/toss often), then take the skillet off the heat.
7. 7In 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.
8. 8Using 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.
9. 9Add 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.
10. 10Transfer 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!