The final installment of the Chicken Cordon Bleu trilogy (post 1 and post 2) is a recipe for Chicken With Boursin. This is actually an updated version of the previous Chicken Cordon Bleu recipe. As always, feel free to tinker with the ingredients and measurements to fit your tastes.
Stuffed Herbed Chicken with Boursin Cheese
Boneless, skinless chicken breasts, pounded thin, rolled up with herbed Boursin cheese spread and basil, coated in a Parmesan bread crumb crust, and baked.
Recently my father was inspired to make chicken breasts stuffed with Boursin cheese from a recipe he found online. If you are unfamiliar with Boursin cheese, it is essentially an all natural soft cow’s milk cheese dressed up with garlic and herbs.
You can easily make your own herbed cheese with cream cheese and herbs; using something like Boursin saves a step.
We are taking chicken breasts, pounding them thin, stuffing them with Boursin, and basil, and rolling them up tightly. Then coating them with breadcrumbs and Parmesan and baking!SAVE ITPRINT
Stuffed Herbed Chicken with Boursin Cheese
TOTAL TIME0 mins
SERVINGS2 to 4 servings
We are using chicken breasts instead of already cut chicken cutlets for this recipe because when we pound the breasts thin, they will spread out sufficiently for us to roll them up.
Ingredients
Ingredients
- 2 (1/2-pound) skinless, boneless chicken breasts
- Fresh basil leaves or other green such as beet green, Swiss chard, spinach, enough to cover each chicken breast
- 2 tablespoons finely chopped toasted walnuts
- 2 1/2 ounces Boursin garlic and herb cheese (or 2.5 ounces of herbed cream cheese recipe, see below), room temperature
- 1/3 cup breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 1 egg, beaten well
- Salt
- Pepper
Herbed Cheese:
- 2 1/2 ounces cream cheese, softened
- 1 clove garlic, minced
- 3 teaspoons fresh parsley, minced
- 3 teaspoons fresh chives, minced
- Pinch cayenne
- 1/4 teaspoon freshly cracked peppercorns
- Pinch salt
Method
- Pound the chicken breasts to 1/4 inch thickness:Preheat oven to 350°F. Put each chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
- Blanch the basil:Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
- Mix walnuts into Boursin or cheese mixture:If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
- Layer chicken with cheese and basil, roll up:Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
- Dredge in flour, egg, and breadcrumbs:Put flour, beaten egg, and breadcrumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.)
- Bake:Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.
Boursin Chicken
This easy Boursin chicken recipe comes together quickly with a handful of everyday ingredients and has a deliciously creamy and cheesy herb sauce!
Why you’ll love Boursin chicken
Ok guys, Boursin cheese might just be my favorite cooking shortcut EVER. Since it’s so readily available at grocery stores and tastes delicious, it just makes sense to use it often. It melts beautifully, so it’s ideal for transforming into a creamy sauce for pasta or chicken.
If you were wondering, this post is NOT sponsored. People just love Boursin and for good reason, so I am here to provide recipes for it! You’re going to devour this skillet chicken recipe. I feel like it’s a well-kept secret how good Boursin cheese is! Totally happy to share it with you, though.
What does Boursin cheese taste like?
- It’s a soft and light mild cheese that’s infused with herbs and garlic. There’s a hint of saltiness, a tiny bit of tang, and an overall very satisfying creamy quality. It’s easily spreadable, which makes it perfect for melting into this tasty sauce for chicken!
Everything you’ll need for Boursin chicken
- Chicken – we’re pan-frying chicken breasts in this recipe
- Garlic powder – this is added to the chicken itself to infuse flavor. We’ll also add a little salt & pepper.
- Olive oil and butter – essentials for pan-frying the chicken to make it golden brown
- Onion – one of my favorite foundational ingredients for any sauce
- Chicken broth – it’s a simple way to enhance flavor in sauces instead of just using water
- Boursin cheese – the star of the show! I recommend taking the Boursin out of the fridge about 30 minutes or so prior to starting the recipe so it melts into the sauce more easily
- Fresh parsley – I can’t resist adding a pop of freshness with a little bit of parsley
How to make Boursin chicken
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cut the chicken breasts in half lengthwise to make 4 thinner pieces, and season them with garlic powder and salt & pepper. Pan fry them until they’re cooked through and golden, then transfer to a plate.
- Add the onions to the pan and sauté for 5 minutes, then add in the chicken broth and Boursin. Stir until the sauce is smooth, and let it reduce for 5 minutes.
- Add the chicken back to the skillet along with some fresh parsley, and let it warm through. So easy!
Substitutions and variations
- You could add in some fresh spinach towards the end of the cooking time to sneak in some greens.
- The Boursin sauce is fairly salty, so you could sub in a low-sodium chicken broth if you’re sensitive to salt.
- I used the original Boursin cheese, but some of their other flavors could work too if you want to try! They’ve got lots of creative varieties.
What to serve with this recipe
- You can’t go wrong with mashed potatoes. Rice or pasta will work too.
- You could also serve it with essentially any vegetable side dish, like these Easy Glazed Carrots.
- Or serve it with a side salad. Try making a simple green salad with this homemade ranch dressing or make this Parmesan Arugula Salad!
Leftovers and storage
- It’s best fresh, but you can store leftovers in the fridge for 3-4 days.
- Reheat in a small saucepan over a low heat, stirring occasionally, until warmed through.
- We don’t recommend freezing leftovers of this recipe.
Boursin Chicken
This easy Boursin chicken recipe comes together quickly with a handful of everyday ingredients and has a deliciously creamy and cheesy herb sauce!
PREP TIME10 mins
COOK TIME20 mins
TOTAL TIME30 mins
COURSEMain Course
CUISINEAmerican
SERVINGS4
CALORIES347 kcalCook Mode
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INGREDIENTS
- ▢2 chicken breasts cut in half lengthwise
- ▢1/2 teaspoon garlic powder
- ▢Salt & pepper to taste
- ▢1 tablespoon olive oil
- ▢1 tablespoon butter
- ▢1/2 medium onion chopped
- ▢3/4 cup chicken broth (use low sodium if sensitive to salt)
- ▢1 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese softened
- ▢1-2 tablespoons chopped parsley to taste, optional
INSTRUCTIONS
- Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
- Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
- To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
- Add the chicken broth and the Boursin cheese to the skillet. Stir until you’ve got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
- Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it’s too thick, you can add another splash of chicken broth.
- Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.
NOTES
- Chicken is cooked when an instant read thermometer reads 165F when inserted into the thickest part.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.