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Creamy Boursin Stuffed Chicken Breast

creamy boursin stuffed chicken breast - featured image
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A quick and easy weeknight dinner featuring juicy chicken breasts stuffed with creamy garlic and herb Boursin cheese, served alongside roasted seasonal vegetables.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 4 oz (115 g) garlic & herb Boursin cheese
  • 1 cup fresh spinach, roughly chopped
  • 1/4 cup sun-dried tomatoes, chopped (optional)
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • About 4 cups mixed roasting vegetables (baby carrots, zucchini slices, bell peppers, red onion)
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and let it warm up while you prep (about 10 minutes).
  2. Lay each chicken breast flat on a cutting board. Use a meat mallet or rolling pin to pound them to an even thickness, about 1/2 inch (1.3 cm).
  3. In a bowl, combine Boursin cheese, chopped spinach, sun-dried tomatoes, and minced garlic. Mix until well blended.
  4. Spoon about 2 tablespoons (30 g) of the filling onto the center of each chicken breast. Fold or roll the chicken over the filling, securing with toothpicks if necessary.
  5. Toss the chosen vegetables in olive oil, dried herbs, salt, and pepper. Spread them evenly on a baking sheet or roasting pan.
  6. Place the stuffed chicken breasts on top of the vegetables. Drizzle a bit more olive oil over the chicken and season with salt and pepper.
  7. Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
  8. Remove from the oven and let the chicken rest, covered loosely with foil, for about 5 minutes.
  9. Just before serving, squeeze fresh lemon juice over the chicken and vegetables.
  10. Serve hot and enjoy.

Notes

Pound chicken breasts evenly for juicy results. Tent chicken with foil if browning too quickly. Rest chicken after baking to keep it juicy. For denser vegetables, start roasting them first and add quicker-cooking veggies halfway through. Use a meat thermometer to ensure chicken reaches 165°F (74°C).

Nutrition

Keywords: Boursin, stuffed chicken breast, creamy chicken, roasted vegetables, weeknight dinner, easy chicken recipe, garlic herb chicken

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