Boursin Stuffed Chicken Breasts
Wrapped in prosciutto, these Boursin Stuffed Chicken Breasts are maxed out in flavor, with creamy, savory, and salty elements in every bite!
This Prosciutto Wrapped Baked Chicken is easy to prep ahead of time making it perfect for company or a family gathering.
Why You Must Make
- Stuffed chicken breasts are an easy way to make an elegant entree, especially when it’s Prosciutto-wrapped chicken!
- It only takes an extra minute to cut a little pocket into each boneless skinless chicken breast, then insert a wedge of creamy Boursin (or other fillings), but it’s worth it.
How to Make
- Preheat the oven.
- Make pockets in each chicken breast, then season the exteriors.
- Stuff each pocket with a quarter of the cheese.
- Wrap the breasts in prosciutto, making sure to completely cover the pocket opening so the cheese stays put.
- In a skillet, heat some olive oil and brown the chicken.
- Then place in the oven to finish cooking and drizzle with a little lemon juice to serve.
Frequently Asked Questions
Boursin cheese or fromage frais is a smooth, buttery, triple creme cheese flavored with herbs, garlic, and/or pepper.
There are a couple of ways to stuff chicken breasts. One is to pound them flat, spread the filling over the top, then roll them into pinwheels.
For this stuffed chicken, a pocket is cut horizontally through one side of the chicken to make an internal space for the filling to reside. It’s important to only make one opening and keep the other sides intact.
Plus, it’s key to seal the pocket with a toothpick or by wrapping the chicken with a slice of ham so the filling does not ooze out as it cooks.
Since the size of chicken breasts can vary from average to humongous, it’s hard to know if the cooking time in the recipe will work. It’s best to use a meat thermometer to ensure the chicken interior reaches 180 degrees.
At this temperature, the chicken will be done and any salmonella or other potentially dangerous bacteria will be killed.
You May Also Like:
- Sheet Pan Chicken Recipe
- Best Marinated Chicken Breasts
- Oven Roasted Chicken
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- More of the Best Chicken Recipes
Boursin Stuffed Chicken Breasts
Chicken breasts filled with creamy Boursin cheese and wrapped in Prosciutto.
- Olive oil, for drizzling
- Salt and pepper
- 4 boneless, skinless chicken breasts without tenders
- 5.4 ounce box of Boursin garlic and herb cheese
- 4-8 slices Prosciutto
- Lemon, optional
- Preheat the oven to 350°.
- Make a pocket in each chicken breast by cutting a slit horizontally through each piece, leaving all sides, except the opening intact.
- Season the exteriors with salt and pepper, and place 1/4 of the cheese in the center of each breast. I cut the round of cheese in half from top to bottom, then cut horizontally to make 4 half-moon-shaped pieces of cheese.
- Wrap each breast with a slice or two of prosciutto, depending on the size of the breasts. It will adhere to itself as you wrap.
- Drizzle some olive oil into a large skillet and heat the pan. Add chicken and brown on each side.
- Then move the chicken to the oven and cook until the chicken reaches 180 degrees, 10-15 minutes. Drizzle with a little fresh lemon juice if desired and serve.
If your skillet is not oven-safe, transfer the chicken to a baking dish before placing it in the oven.
Add half a lemon to the skillet before roasting to squeeze over the chicken before serving if desired.
Recipe adapted from Rachael Ray.
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Serving Size:1 chicken breast
Amount Per Serving: Calories: 413Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 153mgSodium: 1813mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 57g
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17 Comments on “Boursin Stuffed Chicken Breasts”
This was simple and delicious. We will be eating it again soon. We had roasted red peppers and steamed fingerling potatoes with it and loved it!
Sounds like a fabulous meal!!! So glad you enjoyed the chicken!
These chicken breasts look delicious. Fancy, also. Thanks for suggesting variable mixture combinations. I always come away from reading your posts with a number of ideas and always learning a new technique.
This is a good idea. Fancy, also. Thanks for offering different alternatives regarding fillings. I always come away from your posts filled with a variety of ideas or knowing a new technique.
This is lovely! I remember when Stephen Pyles, one of the parents of Southwestern cuisine, made a Boursin stuffed chicken, no prosciutto, and I went nuts for it. It’s also when I figured out how to make my own Boursin, cause it was so expensive for us way back when. I call it faux Boursin! But it’s so good like this, and I love love the prosciutto addition.
Sounds fantastic! I’m gonna do this today.???? The asparagus pairs so well. I made a cauliflower goat cheese mash dish yesterday and I’ll serve the chicken atop that????
YUM! Sounds like a wonderful meal, Suzette!
These would be perfect for V-Day. I already have a chicken dish planned for our romantic dinner but am marking this for a later meal. Pretty fab sounding, Liz!
Stuffed chicken breasts is a dinner the boys would coming running home for. Creamy, crispy and savory and not difficult. What’s not to love
Liz, you did it again. I am making this recipe soon, it looks so good . I love Boursin cheese and prosciutto. Yummy!
I DO love stuffed chicken; however, I don’t make it often (Cause I’m super lazy!) I love everything in this recipe from the Boursin Cheese (It’s one of my favourite – very unique texture), prosciutto (Daisy would totally approve! lol), and its simplicity. Nicely done!
Love this recipe for chicken Liz! Perfect for this Valentine’s weekend!
I’d do anything to eat boursin cheese. And the added chicken is a bonus! This sounds great Liz! Happy Valentine’s Day!
Oooh how I love boursin!!! It’s my secret addiction. These stuffed breasts look amazing!
Looks absolutely delicious Lizzy!!! Love yours recipes !!
Sounds like a fancy Valentine’s dinner:@)
The chicken breast looks really tender and juicy with that creamy cheesy filling and my favourite Parma ham!