Boursin Stuffed Chicken

5 from 1 vote

Boursin stuffed chicken with a creamy mozzarella and spinach filling, seared until deeply golden and finished in a hot oven. The crust is crisp, the filling is gooey and herby, and it cuts open at the table like something from a restaurant. One pan, about 30 minutes.

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Prep Time15

Cook Time18

Total Time33

Servings: people

Author: Molly Thompson

INGREDIENTS

1 1/2 lbs boneless skinless chicken breasts
1/4 cup frozen spinach thawed
1 cup low-moisture shredded mozzarella
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 (5oz) wheel garlic herb Boursin cheese
1 teaspoon kosher salt
Black pepper to taste
1 Tablespoon olive oil

INSTRUCTIONS

Preheat the oven to 425°F.
Prep the chicken: Place the chicken breasts between two pieces of parchment paper and gently pound the centers to a more even thickness. You don't want to pound them thin, just enough to help them cook evenly and give you more surface area for stuffing. Pat completely dry with paper towels.
1 1/2 lbs boneless skinless chicken breasts
Cut the pockets: Place each chicken breast flat on a cutting board. Starting at the center of the thick side, cut a pocket almost all the way through, leaving about 3/4 inch on each end. Think pita pocket, not butterfly, you're making a pouch, not opening the breast flat.
Make the filling: Squeeze as much moisture as you can out of the thawed spinach with a paper towel. Add it to a medium bowl with the mozzarella, Italian seasoning, garlic powder, and Boursin. Mix until combined. The filling should be thick and hold its shape.
1/4 cup frozen spinach, 1 cup low-moisture shredded mozzarella, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 (5oz) wheel garlic herb Boursin cheese
Stuff and seal: Spoon the filling evenly into each pocket. Don't overfill. Push two toothpicks through both sides of the opening to close the seam. Season the outside generously with salt and pepper.
1 teaspoon kosher salt, Black pepper to taste
Sear the chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the chicken top-side down and cook for five minutes without moving it, until deeply golden brown. Flip with tongs and sear the second side for two to three minutes.
1 Tablespoon olive oil
Finish in the oven: Carefully transfer the pan to the oven and bake for 10 to 12 minutes, until the internal temperature reaches 165°F. Rest for five minutes before serving. Remove toothpicks before plating.

Notes

Chicken size: Most chicken breasts are thick in the center. Pounding them to a more even thickness helps them cook evenly and gives you a wider pocket for the filling. Do not use thin-sliced chicken cutlets, you need thickness to create the pocket.

Frozen spinach vs. fresh: Frozen wins here. Thaw it completely and squeeze out every bit of moisture with a paper towel. This keeps the filling thick and creamy instead of watery.

Make it ahead: Stuff and seal the chicken up to 24 hours in advance. Cover tightly and refrigerate. Sear and bake as directed when ready, adding two to three minutes to the oven time since the chicken will be cold.

Different Boursin flavors: The shallot and chive flavor is outstanding in this. Any Boursin variety works.

Storage: Store in an airtight container in the fridge for up to three days. Reheat in a 325°F oven, covered, until warmed through.

Special Tools (Affiliate): Cast iron skillet | Stainless steel cutting boards | Paring knife

Nutrition

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