The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ingredients
For the Chicken Base
4 boneless, skinless chicken breasts (8-9 oz each work best)
2 tablespoons olive oil (divided)
Salt and pepper, to taste
For the Star Filling
5.2 oz package Boursin cheese (Fine Herbs and Garlic variety preferred)
2 cups fresh spinach, chopped
1 medium sweet onion (Vidalia variety preferred), diced
3 cloves fresh garlic, minced
1/2 cup mozzarella cheese, shredded
Flavor Enhancers
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Recipe Video
You want to take your weeknight rotation to the next level by making something truly special, but you want something restaurant-quality with minimal preparation time than you may assume, this stuffed chicken breast recipe will provide just that. The mixture of creamy Boursin cheese, fresh spinach and pungent herbs makes it a great filling that is creamy and melts in the mouth and is simply superb on both dinner occasions and when you are having a guest at your dining table.
This simple dish turns ordinary, boneless, skinless chicken breasts into something so golden in color, and oozing with the goodness of cheese. The chicken is pan-seared until it is an ideal golden hue, then pan-roasted to the absolute perfection in a matter of an hour, to make an impressive addition to any meal.
How Do You Make Boursin Stuffed Chicken Breast?
Stuff a combination of Boursin cheese, spinach, mozzarella and sautéed onions into a pocket made on the chicken breasts. Grill the stuffed chicken with a hot skillet on one side and 3 minutes on the other until it becomes golden. Move to a 375 o F oven and bake 15 minutes until the inside temperature is 165 o F. Allow 5 minutes to rest and then serve to achieve restaurant quality and juicy results.
Why You’ll Love This Boursin Stuffed Chicken
The magic is done when the French cream cheese which is mild is combined with garlic and herbs to form a filling which is creamy and has a good taste. It is a simple method of making chicken unlike the old fashioned stuffed chicken recipes that can be complicated and yet has outstanding taste. The Boursin cheese – the Fine Herbs and Garlic type is ideal to use as a base in this dish.
The most attractive thing about this recipe is that the well-cooked chicken breasts turn out to be soft and juicy while the cheese stuff remains molten and sticky during the cooking procedure. The outcome is chicken that just about melts in the mouth with every bite.
Essential Ingredients for Success
For the Chicken Base
- Chicken: 4 boneless, skinless chicken breasts (8-9 oz work best)
- Olive oil: For sautéing and searing
- Salt and pepper: For seasoning generously
The Star Filling
- Boursin cheese: The creamy centerpiece that makes this dish special
- Fresh spinach: Adds freshness and nutrition
- Sweet onion: Vidalia variety preferred for its mild flavor
- Garlic: Fresh cloves for aromatic depth
- Mozzarella: Makes the filling extra melty and gooey
Flavor Enhancers
- Italian seasoning: A dried herb blend that complements the Boursin
- Red pepper flakes: Optional, but adds gentle heat
Step-by-Step Cooking Instructions
Preparation Phase
Preheat your oven to 375°F and move the rack to the middle position. This temperature ensures even cooking without drying out the chicken.
Start by creating a pocket in each chicken breast – cut horizontally but don’t cut through fully. This technique allows you to stuff the chicken without the filling spilling out during cooking. Season each breast generously with salt and pepper, ensuring the seasoning penetrates the meat.
Creating the Filling
Heat 1 tbsp of olive oil in a skillet and sauté the sweet onion until soft, which typically takes 5-7 minutes. The key is patience – let the onion develop its sweetness. Stir in the garlic and cook for just 30 seconds to release its aroma without burning.
Add the fresh spinach to the skillet and cook until wilted, then remove from heat. This process concentrates the spinach’s flavor while removing excess moisture that could make the filling runny.
In a separate bowl, mix the Boursin cheese, mozzarella, Italian seasoning, red pepper flakes, and the spinach mixture. This combination creates a rich, herb-infused filling that’s both creamy and texturally interesting.
Stuffing and Securing
Use a spoon to stuff each chicken breast with the cheese mixture. Don’t worry if some filling might spill out during cooking – that’s perfectly okay and adds rustic charm to the dish. Secure each breast with two toothpicks to keep the pocket closed during the searing and baking process.
The Cooking Process
Heat the remaining olive oil in your cooking pan on medium-high heat. Bake the stuffed chicken 5 minutes on one side – dare not think of stopping it before it acquires a beautiful golden crust. Turn the chicken using tongs and continue to cook on the other side, 3 minutes more.
Put the chicken into the oven with the same skillet, in case it is oven-safe, or transfer it into the baking dish after searing. Bake uncovered 15 minutes or until the inside temperature is 165 F when measured with thermometer.
Allow 5 minutes rest to the chicken after cooking – this will redistribute the juices in the meat. Serve the toothpicks out, and you must not forget to drizzle the pan juices over a plate of mashed potatoes or rice.
Expert Tips for Perfect Results
Size Matters
If your chicken breasts are larger than 8-9 oz, increase the oven time accordingly and possibly add more mozzarella to the filling. Conversely, if they’re smaller, you may have leftover filling – just don’t overcook the chicken.
Temperature Control
The chicken is ready when it reaches an internal temperature of 165°F. Use a reliable thermometer inserted into the thickest part of the meat, avoiding the cheese filling for an accurate reading.
Equipment Flexibility
If you don’t have an oven-safe skillet, simply transfer the seared chicken to a baking dish before moving to the oven. The searing step is crucial for developing flavor and texture, so don’t skip it.
Timing and Serving Information
This recipe delivers impressive results in about 50 minutes total – 15 minutes for prep and 35 minutes for cooking. It serves 4 people generously, making it perfect for family dinners or entertaining guests.
The combination of prep time and cooking technique makes this dish both accessible for weeknight meals and special enough for occasions when you want to impress. The rich Boursin cheese filling with garlic, herbs, and fresh spinach creates a restaurant-quality experience that truly melts in your mouth.
This stuffed chicken breast recipe proves that with the right ingredients and technique, you can create something truly special without spending hours in the kitchen. The result is golden, perfectly cooked chicken with a creamy, herb-infused center that makes every bite memorable. For an extra layer of flavor, try pairing it with a light Marsala sauce for a delicious twist
Frequently Asked Questions
Can You Prepare Stuffed Chicken Breast Ahead of Time?
You can stuff chicken breasts up to 24 hours in advance, yes. Stuff the chicken and hold together by toothpicks and store in refrigerator. When, it is time to cook, make sure it is on room temperature by taking 15 minutes prior to searing and baking. This is the ideal solution to meal preparation or hosting a party.
How Do You keep Stuffed Chicken Breast From Drying Out?
The last thing to avoid is drying out the chicken, therefore, do not cook the chicken too long use a meat thermometer and make sure that it reaches a temperature of 165f inside the chicken. In addition, a chicken should be left to rest after cooking (5minutes) so that the juices can redistribute. The cheese stuffing also aids in keeping the meat wet throughout cooking.
What Can I Substitute for Boursin Cheese in Stuffed Chicken?
It is possible to replace Boursin with cream cheese blended with the garlic powder, dried herbs (such as basil, thyme, oregano), and one pinch of salt. Alternatively, goat cheese, herb-seasoned ricotta or herb-seasoned cream cheese may be used. It is the trick of having a creamy, tasting base that makes the other ingredients complimentary to it.
