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This Stuffed Chicken Breast with Spinach, Boursin and Calabrian Peppers recipe is creamy, slightly spicy, and packed with a healthy veggie! The Boursin does most of the heavy lifting, so you get richness and herb flavor without needing extra cheese or complicated prep.
This is a dinner that feels elevated but stays practical. A quick stovetop sear builds color and flavor, and the oven finish keeps the chicken tender while the filling melts into a smooth, flavorful center. We make this for dinner just for us, and for guests when we have a dinner party! This pairs great with a side salad dressed with our easy lemon olive oil dressing, or our maple bacon roasted Brussel sprouts. And for dessert consider making our Lemon Sorbet or vanilla bean ice cream!
Looking to use this recipe for a dinner party? Check out our post for 5 steps to hosting a fun and stress-free dinner party!
Stuffed Chicken Breast with Spinach
- Prep Time: 15 minutes
- Cook Time: 20 to 25 minutes
- Total Time: 35 to 40 minutes
- Yield: 4 1x
- Category: Main Dish
- Cuisine: American
Description
Creamy Boursin combined with spinach and Calabrian peppers creates a filling that is rich but structured. Searing the chicken first builds a golden crust, and finishing in the oven ensures the centers cook evenly without drying out.
Important Tools for This Recipe
- Cutting board
- Large skillet (it needs to be oven safe, like this one)Â
- Kitchen tongs
- Toothpicks
- Instant read thermometer
Ingredients
- 4 boneless, skinless chicken breasts, 6 to 8 ounces each
- 1 package Boursin Garlic and Fine Herbs, 5.2 ounces
- 1 heaping cup fresh spinach, finely chopped
- 2 to 3 tablespoons Calabrian chili peppers, this is the brand we use and love!
- 1 teaspoon oil from the Calabrian pepper jar
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper – we use and love this pepper mill!
- 1/2 teaspoon paprika, optional but adds nice color
- 1 tablespoon olive oil
Instructions
- Make the Filling
- In a bowl, combine Boursin, chopped spinach, Calabrian peppers, and a small pinch of salt and pepper.
- Mix until smooth and evenly combined. The filling should be thick but creamy.
- Prep the ChickenÂ
- Pat chicken dry.
- Using a sharp paring knife knife, cut a deep pocket into the side of each breast without cutting all the way through.
- Season the outside with remaining salt, pepper, and paprika.
- Spoon filling evenly into each pocket.
- Secure with toothpicks if needed.
- Sear
- Heat olive oil in a large oven safe skillet over medium high heat.
- Sear chicken for 3 to 4 minutes per side until deeply golden.
- Allow a crust to form before flipping.
- Finish in the Oven
- Transfer skillet to a 400°F oven.
- Bake 10 to 15 minutes, or until internal temperature reaches 165°F.
- Rest 5 minutes before slicing so the filling sets slightly.
Notes
- Do not overstuff the chicken or the filling may leak during cooking.
- An instant read thermometer prevents overcooking.
- Resting is important for both juiciness and structure.
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