3 INGREDIENT BOURSIN STUFFED CHICKEN BREASTS

by Debra Wysopal

This one needs only 3 ingredients – and no Jen, the ingredients are not a phone, a credit card and cash for the tip. One is butter and the other two: skin-on, bone-in chicken breasts and Boursin Garlic and Fine Herbs cheese. Let the Boursin do the work and call it dinner. You are going to have to handle the chicken for a minute but truly, this is the easiest, so just do it. Thanks for the inspiration, Sheila -and thanks to America’s Test Kitchen for fine tuning the recipe.

3 INGREDIENT BOURSIN STUFFED CHICKEN BREASTS

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Nutrition facts: 200 calories 20 grams fat
Rating: 2.4/5
( 5 voted )

Ingredients

  • 4 bone-in, skin-on chicken breasts
  • 1 (5.2 ounce) Boursin Garlic and Fine Herbs cheese
  • 2 TBS unsalted butter

Instructions

Adjust over rack to middle position, heat to 450. 

Line baking sheet with parchment paper or aluminum foil.  Rinse chicken and pat very dry with a paper towel. Season liberally with kosher salt and fresh ground pepper.  Gently loosen center portion of skin from breast with your finger or the handle of a spoon (not wooden)  You want to loosen enough to make a wide pocket.  This is going to hold the Boursin, so you really want to make a pocket big enough for the cheese to coat as much of the breast underneath  without pulling the skin off altogether. It sounds way harder and more intimidating than it is - this is going to take you all of 5 seconds.  You got this. 

Using a spoon, place 1/4 of the Boursin in the center of each pocket. Gently press top of skin with a your fingers or a clean spoon, to disperse the cheese around the breast.

Arrange chicken (breast side up) on pan. Melt butter and brush skin until coated. This is going to give you that golden brown, crisp skin that really elevates this dish.  Sprinkle again with a little more kosher salt and toss in the oven. 

Bake until the thickest part of the chicken is 160 degrees, about 30 minutes, rotating sheet pan half way through.   Take chicken out and let rest for at least 5 minutes.  Serve. 

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4 comments

Liza Levy January 31, 2019 - 9:55 pm

This one’s next on my list- it’s genius. I love Boursin!

Debra Wysopal February 10, 2019 - 2:33 pm

Awesome! Let me know how it goes!

Marcela Heidt February 10, 2019 - 2:30 pm

This recipe was super easy and absolutely delicious! I popped the chicken in the oven at the same time as the sweet potatoes and had a great dinner for the family with minimal effort. I will definitely be making this again!

Debra Wysopal February 10, 2019 - 2:33 pm

AWESOME!

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