Roasted Chicken Breasts with Boursin

These roasted chicken breasts with Boursin are one of the easiest recipes I know how to make, but you won’t believe the flavor! Serve with rice or salad for a simple tasty meal in minutes.

The comments on this Paula Deen recipe gave me a serious chuckle a few weeks back. What would the internet be without the trolls? But I won’t lie. When I thought about posting these roasted chicken breasts with Boursin, that recipe immediately sprang to mind.

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Yes, It’s that easy.

So I’m feeling a little silly devoting a whole post to this recipe that barely qualifies as a recipe. But the thing is, I think we all need more inspiration for those weeknights when ONE extra step in a recipe could drive us over the (pizza delivery) edge. Right? (Remember, I moderate all comments!)

What is Boursin cheese?

If you’re not familiar with Boursin cheese, it’s a spreadable crumbly cheese that comes in a few different flavors. I used herb and garlic for this, but I bet the other flavors would be good too! Boursin is sold in all the large grocery stores up here, but if you have trouble finding it, I’m thinking cream cheese mixed with some garlic and herbs would do the job well too.

How do you make these crazy complicated roasted chicken breasts?

So, to summarize, your ingredients are: chicken and Boursin. Your instructions are: stuff some cheese under the chicken skin and roast until golden brown and oozy.

Quickly roasting the chicken with high heat keeps it tender and juicy with the best crispy golden skin. The cheese will ooze out and puddle a bit, and I like to spoon it over the chicken like a sauce.

You could use bone-in or boneless chicken breasts for this (I used boneless). The important thing is the skin. Although, in a pinch, you could butterfly some boneless skinless chicken breasts, stuff them with the cheese and then seal them closed with toothpicks.

Rice is great to serve with these roasted chicken breasts, but I often serve them with a salad dressed with a simple balsamic vinaigrette, to keep it lighter.

Enjoy! xx

Sound good to you? If you make these roasted chicken breasts with Boursin, I would be thrilled if you would take a pic and tag me on Instagram @ourhappymess!

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More simple chicken breast recipes

Caprese Chicken With Roasted Tomatoes

Club Sandwich Salad with Chicken

Chicken Quesadillas with Vegetables

Products I Used to Make these Roasted Chicken Breasts with Boursin

5 from 6 votes

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Roasted Chicken Breasts with Boursin

These roasted chicken breasts with Boursin are one of the easiest recipes I know how to make, but you won't believe the flavor! Serve with rice or salad for a simple tasty meal in minutes. 

Course Main Course

Cuisine American

Keyword Boursin chicken

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 servings

Calories 412 kcal

Author Ann

Ingredients

• 4 chicken breasts skin-on, boneless or bone-in
• 1 package Herb and Garlic Boursin cheese
• salt and pepper

US Customary - Metric

Instructions

1. Preheat the oven to 450 degrees F. Line a baking sheet or roasting pan with aluminum foil.

2. Create a pocket under the skin of each chicken breast by gently separating the skin from the flesh, with a spoon or fingers. Try to leave the sides attached as much as possible to prevent the cheese from oozing out.

3. Using a spoon or your hands, stuff about 2 tablespoons of Boursin under the skin of each chicken breast. Replace the skin and squish around to evenly distribute the cheese. 

4. Place the breasts onto the lined baking sheet and roast for 20-30 minutes until chicken is no longer pink. Bone-in breasts will take a bit longer than boneless.

Nutrition Facts

Roasted Chicken Breasts with Boursin

Amount Per Serving

Calories 412 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 11g 55%

Cholesterol 183mg 61%

Sodium 494mg 21%

Potassium 836mg 24%

Total Carbohydrates 1g 0%

Sugars 1g

Protein 50g 100%

Vitamin A 9.1%

Vitamin C 3.3%

Calcium 3.7%

Iron 4.6%

* Percent Daily Values are based on a 2000 calorie diet.