Description
A foolproof, weeknight-friendly dinner featuring boneless chicken breasts stuffed with tangy Boursin garlic and fine herbs cheese, seared and baked to perfection, and served with a rich, creamy pan sauce.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (about 600g)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (or Italian seasoning)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small tub (5.2 oz / 150g) Boursin Garlic & Fine Herbs Cheese
- 2 tablespoons fresh parsley, chopped
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons extra Boursin cheese
- 1 teaspoon lemon juice
- Red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken breasts dry with paper towels. Slice a pocket horizontally into the side of each breast, about two-thirds of the way through, leaving the bottom intact.
- Mix garlic powder, onion powder, dried thyme, salt, and pepper in a small bowl. Rub this seasoning mix all over the chicken, inside and out.
- In a separate bowl, mix the Boursin cheese with chopped parsley. Stuff a generous amount (about 2 tablespoons) into each chicken pocket.
- Heat olive oil and butter in an oven-safe skillet over medium-high heat. Once foaming, add chicken breasts and sear for 2-3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken and let rest on a plate, loosely covered with foil.
- While chicken rests, make the sauce: Pour chicken broth into the hot skillet and scrape up browned bits. Simmer for 1 minute.
- Add heavy cream and bring to a gentle simmer. Stir in Parmesan and extra Boursin until melted and smooth.
- Finish sauce with lemon juice and red pepper flakes if desired.
- Slice chicken diagonally to reveal the center, spoon sauce over the top, and serve immediately.
Notes
Do not substitute Boursin with cream cheese as the flavor profile will be different. Ensure chicken reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before slicing to retain juices. This recipe is naturally gluten-free, but check labels on broth and cheese. It does not freeze well due to the dairy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 480
- Sugar: 1
- Sodium: 520
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 4
- Protein: 45
Keywords: Boursin chicken, stuffed chicken, weeknight dinner, easy chicken recipe, creamy chicken, gluten-free dinner, 30 minute meals