Boursin Chicken

Boursin Chicken

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Boursin Chicken: Imagine a dinner that’s quick enough for a weeknight, healthy enough to keep you feeling good, and bursting with flavor that makes everyone ask for seconds. Sound too good to be true? Not with Boursin Chicken! This recipe has become a staple in my kitchen because it’s simple, satisfying, and always a hit – even with the pickiest eaters. Let’s get cooking!

Why You Will Love This Recipe

Growing up, weeknight dinners were often a frantic affair. My mom, juggling work and family, didn’t always have hours to spend in the kitchen. That’s why I appreciate this Boursin Chicken recipe so much. It evokes a similar feeling of home-cooked comfort, but without the hours of prep. It’s a lifesaver on busy evenings and consistently delivers a delicious and comforting meal I know my entire family will devour..

Ingredients

  • For the Chicken:
    • 4 boneless, skinless chicken breasts
    • 4 oz Boursin cheese (any flavor works, but garlic & herbs is classic)
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • Optional: Sprinkle of paprika.
  • Optional Add-ins (For extra flavour and nutrition)
    • 1 cup chopped spinach or kale
    • 1/2 cup sun-dried tomatoes, drained
    • 1/4 cup grated Parmesan cheese

Step-by-Step Instructions for Making the Recipe


  1. Prep the Chicken: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.



  2. Season the Chicken: Place the chicken breasts in the baking dish. Drizzle with olive oil. Sprinkle with salt, pepper, and paprika (if using).



  3. Stuff the Chicken: Gently loosen the skin of each chicken breast. Spread about 1 ounce of Boursin cheese under the skin of each breast. If using spinach, sundried tomato, then add on top of the cheese then close with the chicken skin



  4. Bake: Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F (74°C).



  5. Rest & Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh herbs, if desired. Enjoy!


Boursin Chicken

Boursin Chicken

A quick, healthy, and flavorful recipe for Boursin Chicken. Perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts
  • 4 oz Boursin cheese (garlic & herbs) any flavor works, but garlic & herbs is classic
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Optional Add-ins
  • sprinkle of paprika Optional
  • 1 cup chopped spinach or kale optional
  • 1/2 cup sun-dried tomatoes, drained optional
  • 1/4 cup grated Parmesan cheese optional

Equipment

  • Baking Dish

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. Place the chicken breasts in the baking dish. Drizzle with olive oil. Sprinkle with salt, pepper, and paprika (if using).
    4 boneless, skinless chicken breasts, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, sprinkle of paprika
  3. Gently loosen the skin of each chicken breast. Spread about 1 ounce of Boursin cheese under the skin of each breast. If using spinach, sundried tomato, then add on top of the cheese then close with the chicken skin
    4 oz Boursin cheese (garlic & herbs), 1 cup chopped spinach or kale, 1/2 cup sun-dried tomatoes, drained
  4. Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear. Internal temperature should reach 165°F (74°C).
  5. Let the chicken rest for 5 minutes before serving. Garnish with fresh herbs, if desired. Enjoy!

Notes

Garnish with fresh herbs, if desired.
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    {
      "@type": "HowToStep",
      "text": "Gently loosen the skin of each chicken breast. Spread about 1 ounce of Boursin cheese under the skin of each breast. If using spinach, sundried tomato, then add on top of the cheese then close with the chicken skin"
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