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This Boursin Stuffed Chicken is juicy, creamy, and on the table in about 40 minutes. Chicken breasts get a pocket of garlic and herb Boursin, a quick sear, then they bake right alongside cherry tomatoes for an easy weeknight dinner that feels a little fancy.
More stuffed chicken recipes: Asparagus Stuffed Chicken Breast | Caprese Stuffed Chicken | Fajita Stuffed Chicken Breast
Before You Get Started
- Pick small, even chicken breasts. Look for breasts that are around 5-6 ounces each so they cook evenly and aren’t too thick to stuff. If yours are large, slice each one in half horizontally to make two thinner pieces, or pound them lightly to even thickness before cutting the pocket.
- Know what Boursin is before you shop. Boursin is a soft, spreadable French cheese flavored with garlic and herbs. Look for the Garlic and Herb variety in the deli or specialty cheese section near the cream cheese. It melts beautifully into a creamy filling.
- Use a sharp knife for a clean pocket. A small sharp paring knife gives you the most control. Cut horizontally into the thickest part of the breast to make a pocket, stopping before you cut all the way through.
RECIPE WALK-THROUGH
How To Make Boursin Stuffed Chicken
See the recipe card below for full, detailed instructions
This recipe comes together in one oven-safe skillet. You’ll sear the stuffed chicken on the stovetop, finish it in the oven with cherry tomatoes, then make a quick pan sauce with the drippings.
Step 1: Prep the chicken
Preheat the oven to 400°F. Lay the chicken breasts flat on a secure cutting board. Using a sharp knife, carefully cut a horizontal pocket into the side of each chicken breast, making sure not to cut all the way through.
Season both sides of each chicken breast and the inside of the pocket, with Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper.
Step 2: Mix the filling
In a small bowl, combine Boursin and mozzarella with a silicone spatula until smooth.
Divide evenly between the four chicken breasts, stuffing each pocket generously.
Secure with toothpicks if needed to help keep the filling in place while searing.
- Want a different filling? My Spinach Stuffed Chicken uses a cream cheese and spinach mixture for a similar creamy result.
Step 3: Sear the chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2 to 3 minutes per side, or until lightly golden (not fully cooked).
A good sear locks in juices and gives the chicken color before it goes in the oven.
- A cast iron skillet works well here; if you don’t have an oven-safe skillet, transfer the seared chicken to a baking dish before adding the tomatoes and going to the oven.
Step 4: Add tomatoes and bake
Add the cherry tomatoes to the skillet around the chicken. Transfer the skillet to the oven and bake for 15 to 20 minutes, or until the chicken reaches 165°F in the thickest part.
The tomatoes will soften, blister, and release their juices into the skillet, adding flavor to the sauce.
- Check the temperature with an instant-read thermometer at the thickest part of the breast, avoiding the filling pocket.
Step 5: Rest the chicken
Take the chicken and tomatoes out of the skillet and let them rest while you make the pan sauce. If a lot of cheese has leaked out, take it out for now so it doesn’t burn while you cook the shallot and garlic.
Step 6: Make the pan sauce
Put the skillet back on medium heat. Add butter, diced shallot, and minced garlic, and cook until the shallot looks translucent, about 2 minutes. Pour in the chicken stock and scrape up any browned bits from the bottom.
Let it simmer for 2 to 3 minutes, or until it reduces a bit, then stir in the lemon juice.
- The browned bits at the bottom of the pan are flavor. Take a minute to scrape them up.
Step 7: Bring it all together
Put the chicken, tomatoes, and any extra melted cheese back in the skillet. Spoon the pan sauce over the top before serving. Remove toothpicks before plating.
What to Serve with Stuffed Boursin Chicken
- Something starchy to catch the sauce: orzo, rice, or pasta. Lemon Orzo Salad is a fresh option, or Garlic Mashed Potatoes for something more comforting.
- A simple vegetable side: Oven Roasted Asparagus, Roasted Broccoli, or Garlic Green Beans all work.
- A bright salad to balance the richness: Arugula Salad is a quick option.
- Bread for the sauce: a slice of Cheesy Garlic Bread is never wrong.
Storage Tips
Storage, Reheating, and Make Ahead
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a covered pan over medium-low heat with a splash of chicken stock, flipping occasionally. The stock keeps the chicken from drying out.
- Freezing: Wrap cooked, cooled chicken tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating, and make sure it reaches 165°F when reheated.
- Make ahead: You can stuff the chicken breasts up to a day in advance and keep them covered in the fridge until ready to sear. The filling stays in place better when chilled, which is a nice bonus.
Looking for more easy chicken dinner ideas? I put together a collection of my favorite dinner recipes with chicken breast. See the Collection →
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Boneless skinless thighs can work, but they’re thinner, so you’ll either need to butterfly and roll them or layer the Boursin on top instead of stuffing. Cooking time is similar. The result is juicier, but it doesn’t have the same stuffed-pocket presentation.
Why is the filling leaking out of my chicken?
A few likely causes: overfilling the pocket, cutting through the back of the breast, or not securing with toothpicks. A modest filling plus toothpicks fixes most cases. Some cheese melting out is normal and adds flavor to the pan sauce.
Can I skip the cherry tomatoes?
Yes. The chicken stands on its own without them. You’ll lose some of the visual appeal and a bit of flavor in the pan sauce, but the recipe still works. Cherry tomatoes on the vine give the best presentation, but loose cherry or grape tomatoes work just as well.
More Easy Chicken Dinners to Try
- Caprese Stuffed Chicken
- Asparagus Stuffed Chicken Breast
- Lasagna Stuffed Chicken Breast
- Italian Sausage Stuffed Chicken Breasts
- Mozzarella Stuffed Chicken Breast
- Creamy Baked Chicken
Boursin Stuffed Chicken
Ingredients
- 4 small boneless skinless chicken breasts about 1 ¼ to 1 ½ lbs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (5.2-ounce package) garlic and herb Boursin cheese
- 1/2 cup freshly shredded mozzarella cheese
- 1 tablespoon olive oil
- 1½ cups cherry tomatoes on the vine
- 1/2 cup chicken stock
- 1 tablespoon butter
- 1 small shallot finely diced
- 2 cloves garlic pressed or minced
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 400°F.
- Lay each chicken breast flat on a cutting board. Use a sharp knife to cut a horizontal pocket into the thicker side of each breast, being careful not to cut all the way through.
- Season chicken on both sides and inside the pocket with Italian seasoning, garlic powder, onion powder, salt, and pepper.
- In a small bowl, mix Boursin and mozzarella with a silicone spatula until combined. Divide evenly and stuff into each chicken breast. Secure with toothpicks.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and sear for 2 to 3 minutes per side, until lightly golden.
- Add cherry tomatoes to the skillet around the chicken. Transfer skillet to the oven and bake for 15 to 20 minutes, or until chicken reaches 165°F.
- Remove chicken and tomatoes from the skillet and let rest while you make the sauce. Remove any large pieces of cheese that escaped the chicken.
- Place the skillet over medium heat. Add the butter, shallot, and garlic and sauté until translucent, about 2 minutes. Add chicken stock and scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until slightly reduced, then stir in lemon juice.
- Return chicken, tomatoes, and any reserved cheese to the pan. Spoon sauce over the top before serving. Remove toothpicks before serving.
Notes
- Look for small, air-chilled, or organic chicken breasts at the store. They should be pink in color and not have a “wood grain” texture. Avoid very large, pale yellow chicken breasts, they will be rubbery.
- If your chicken breasts are large, slice them in half horizontally to make two thinner pieces before cutting the pocket. They’ll cook more evenly and be easier to stuff.
- If the pocket tears, just tuck the filling in and secure with toothpicks.
- The tomatoes soften and burst in the oven, adding flavor and a subtle tang to the pan sauce.
- Serve over orzo, rice, or your favorite pasta to soak up the sauce.
- Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a covered pan over medium-low heat with a splash of chicken stock until warmed through.
- Freeze cooked portions tightly wrapped for up to 2 months. Thaw thoroughly before reheating; make sure the chicken reaches 165°F.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
