Boursin Stuffed Chicken
Juicy chicken breasts stuffed with creamy garlic and herb Boursin, seared until golden, and baked with cherry tomatoes for an easy weeknight dinner. A quick lemony pan sauce brings it all together with very little extra effort.
Servings: 4 servings
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
Calories: 259kcal | Carbohydrates: 6g | Protein: 29g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 875mg | Potassium: 626mg | Fiber: 1g | Sugar: 3g | Vitamin A: 502IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 1mg
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