Boursin Stuffed Chicken Breast

Ingredients

• 4 (227–255 g each; 8–9 ounces each)boneless, skinless chicken breasts
• to tastesalt and pepper
• 45 ml (3 tablespoons), dividedolive oil
• 1/2 mediumonion, finely chopped
• 3 clovesgarlic, minced
• about 60 g (2 packed cups)fresh baby spinach
• 147 g (1 package; 5.2 ounces)Boursin Fine Herbs & Garlic cheese, softened
• about 56 g (1/2 cup)shredded mozzarella
• 1/2 teaspoonItalian seasoning
• 1/4 teaspooncrushed red pepper flakes (optional but recommended)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F) and position a rack in the middle.

2. 2

   Cut the pockets

   Carefully slice a pocket into each chicken breast, stopping before cutting through the far side.

3. 3

   Season the chicken

   Season the chicken breasts generously with salt and pepper.

4. 4

   Soften the onion

   Heat 15 ml (1 tablespoon) of olive oil in a large oven-safe skillet over medium heat. Cook the onion until soft and lightly browned, about 5–7 minutes.

5. 5

   Cook the garlic

   Stir in the garlic and cook for 30 seconds.

6. 6

   Wilt the spinach

   Add the spinach and cook for a few minutes, stirring or tossing often, until wilted. Remove the skillet from the heat.

7. 7

   Mix the filling

   In a medium bowl, combine the Boursin, mozzarella, Italian seasoning, red pepper flakes and spinach mixture. Leave the skillet unwashed for cooking the chicken.

8. 8

   Fill the chicken

   Divide the filling evenly among the chicken pockets. If needed, secure each breast with 2 toothpicks; a little filling may spill out during cooking.

9. 9

   Sear both sides

   Add the remaining olive oil to the skillet and heat over medium-high for a few minutes. Once hot, add the chicken and cook for 5 minutes on the first side, then turn with tongs and cook for another 3 minutes.

10. 10

    Bake and rest

    Transfer the skillet to the oven and bake uncovered for 15 minutes, or until the chicken is cooked through. Rest for 5 minutes before serving, and remove the toothpicks. Spoon the pan juices over the chicken or serve them with mashed potatoes or rice.

What is Boursin stuffed chicken?

This American-style chicken supper takes its cue from stuffed chicken dishes, using a pocket in each breast to hold a creamy, seasoned filling. Boursin, a soft French cheese flavoured with garlic and herbs, brings much of the flavour without needing a long list of seasonings.

Here it is mixed with spinach and mozzarella, then cooked in the same skillet used to soften the vegetables and sear the chicken. The browned bits and any escaped filling mingle with the pan juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 559 calories, 55g protein, 4g carbs, 35g fat.

The chicken supplies most of the protein, while the cheese and olive oil contribute much of the fat. The small amount of carbohydrate comes mainly from the onion, spinach and cheese; pair a breast with vegetables and, if desired, a measured serving of rice or potatoes for a more balanced plate.

Choosing the chicken

Even breasts: The recipe calls for four large breasts, each about 227–255 g. If yours vary in size, check them individually as they bake so smaller pieces do not overcook.

A careful pocket: Keep the knife parallel to the cutting board and stop before it reaches the opposite side. This creates room for the filling while keeping the breast intact.

Building the filling

Soft onion: Give the finely chopped onion 5–7 minutes in the pan so it softens and colours lightly before the garlic goes in.

Wilted spinach: Stir or toss the spinach frequently and take the pan off the heat once the leaves have collapsed. Mixing it with the cheeses while warm makes the filling easy to combine.

Sealing and searing

Toothpicks: Use 2 per breast to help hold the pocket closed, but do not worry if the edges are not perfectly sealed. A little filling escaping into the pan contributes to the sauce.

Hot skillet: Let the pan heat over medium-high before adding the chicken. Searing for 5 minutes on the first side and 3 on the second builds colour before the oven finishes the cooking.

Checking for doneness

Oven finish: Bake the skillet uncovered at 190°C for 15 minutes, then check that the chicken is cooked through at its thickest point. Cooking time can vary with breast size and starting temperature.

Resting: Leave the chicken for 5 minutes after baking so the juices settle. Remove all toothpicks before serving.

What to serve alongside

Starchy sides: The recipe’s pan juices pair well with mashed potatoes or rice, which can catch the creamy drippings.

Fresh contrast: A crisp green salad or simply cooked green vegetables make a good counterpoint to the rich cheese filling.

Recipe notes & tips

• Soften the Boursin before mixing so it blends readily with the other filling ingredients.
• Keep the spinach moving in the pan to help it wilt evenly.
• Use a large oven-safe skillet that can hold all four breasts without crowding.
• Secure the pockets with 2 toothpicks per breast if the filling is pushing out.
• Rest the chicken for 5 minutes and remove the toothpicks before serving.

Variations

• Add mushrooms: Cook finely chopped mushrooms with the onion until softened before adding the garlic.
• Use another Boursin flavour: Swap in a different Boursin variety while keeping the same amount.
• Make it milder: Leave out the crushed red pepper flakes.
• Add lemon: Stir a little finely grated lemon zest into the filling for a fresh note.
• Serve with vegetables: Pair the chicken with roasted or steamed green vegetables instead of rice or potatoes.

Common mistakes to avoid

• Cutting through the breast: Stop before reaching the far side so the filling has a pocket to sit in.
• Adding garlic too early: Cook it only for 30 seconds after the onion so it does not burn.
• Leaving spinach watery: Cook it until wilted and let excess moisture evaporate before mixing the filling.
• Overfilling the pockets: Divide the filling evenly and leave room to close the openings; a little leakage is fine.
• Skipping the rest: Wait 5 minutes after baking so the chicken is easier to serve without losing as much juice.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat gently in a covered oven-safe dish or in the microwave until hot throughout; the chicken may be less juicy after reheating.

Frequently asked questions