This Boursin Chicken is a creamy, delicious, crowd pleaser. This 2-ingredient recipe is one of the easiest things 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 recently gave me a serious chuckle. What would the internet be without the trolls? But I won’t lie. When I thought about posting this Boursin chicken recipe, that recipe immediately sprang to mind.
Yes, it’s that easy.
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?
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 and small 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.
Here’s Why You’re Gonna Love This Boursin Chicken Recipe
There’s something magical about the combination of succulent juicy chicken, creamy flavorful Boursin cheese, and crispy skin.
Quick and Easy Preparation: With just a few simple steps, you’ll have this Boursin Chicken ready to impress. This recipe is so quick and straightforward, it’s perfect for busy weeknights.
Minimal Ingredients, Maximum Flavor: This recipe proves that you don’t need a long list of ingredients to create a dish bursting with flavor. With the star ingredient, Herb and Garlic Boursin cheese, this chicken has all the creamy flavor you crave. A simple side salad or rice are all you need to complete the meal.
Versatile and Customizable: While I love the Herb and Garlic flavored Boursin cheese, feel free to experiment with any of the other flavors, or mix in some extra herbs and spices to make it your own.
Opt for skin-on, boneless, or bone-in chicken breasts based on your preference. The skin helps retain moisture and adds flavor, while bone-in breasts may require slightly longer cooking time.
You can also use boneless breasts, butterfly them, and stuff the Boursin cheese in the middle, if you prefer not to use skin-on chicken.
Herb and Garlic Boursin Cheese
This creamy and flavorful cheese is the star of the recipe. It’s readily available in grocery stores and can usually be found in the deli cheese section. If you prefer a different Boursin cheese flavor, such as Pepper or Shallot and Chive, feel free to use it to add a unique twist to the dish.
There are barely any steps in this recipe, but here we go!
1. Preheat your oven to 450 degrees F and line a baking sheet or roasting pan with aluminum foil for easy cleanup.
2. Create a pocket under the skin of each chicken breast by gently separating the skin from the flesh using a spoon or your fingers. Be careful to keep the sides attached to prevent the cheese from oozing out during cooking.
3. Take about 2 tablespoons of Herb and Garlic Boursin cheese and stuff it under the skin of each chicken breast using a spoon or your hands. Replace the skin and gently press and distribute the cheese evenly.
4. Place the stuffed chicken breasts onto the lined baking sheet and season them with salt and pepper to taste. This will enhance the flavors and add a touch of seasoning.
5. Roast the chicken breasts in the preheated oven for 20-30 minutes, or until the chicken is cooked through and no longer pink. If you’re using bone-in chicken breasts, they may require a slightly longer cooking time.
6. Once cooked, remove the Boursin Chicken from the oven and let it rest for a few minutes before serving.
What to Serve with Boursin Chicken
This Boursin chicken is super versatile and goes great with pretty much any vegetable side, a salad, or rice! Here are some of my favorite sides for this Boursin stuffed chicken.
Refrigeration: If you have leftover Boursin Chicken, store it in an airtight container in the refrigerator. It can be kept refrigerated for up to 3-4 days. Ensure the chicken is completely cooled before transferring it to the container.
Freezing: Boursin Chicken can be frozen for longer-term storage. Place the cooled chicken in a freezer-safe container or resealable freezer bag. It can be stored in the freezer for up to 2-3 months. To prevent freezer burn, ensure the chicken is tightly sealed and labeled with the date.
Absolutely! Bone-in chicken breasts will work well for this recipe. Just note that they may require a slightly longer cooking time to ensure they reach the proper internal temperature.
To prevent the cheese from oozing out excessively, it’s important to keep as much of the chicken skin attached to the breast as possible, when creating the pocket for the stuffing. Be careful not to overstuff, as this can cause leakage. Honestly though, I just spoon any filling that oozed out back onto the chicken, no big deal!
Absolutely! Feel free to experiment with other herbs and spices to enhance the flavor of the Boursin chicken. Fresh or dried herbs like thyme, rosemary, or parsley can be sprinkled over the chicken along with the salt and pepper before roasting.
If you prefer a lighter version of this Boursin Chicken, you can use skinless chicken breasts, butterfly them, put the cheese in the center and fold them back together to stuff. You can also opt for reduced-fat Boursin cheese.
- 4 chicken breasts skin-on, boneless or bone-in
- 1 package Herb and Garlic Boursin cheese
- salt and pepper
- Preheat the oven to 450 degrees F. Line a baking sheet or roasting pan with aluminum foil.
- 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.
- 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.
- Place the breasts onto the lined baking sheet and sprinkle with salt and pepper. Roast for 20-30 minutes until chicken is no longer pink. Bone-in breasts will take a bit longer than boneless.