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This Boursin Stuffed Chicken is going to be your new favorite easy dinner! Thin chicken breasts are topped with creamy Boursin cheese and rolled up with asparagus for a healthy and easy 30 minute meal.
The best part about using Boursin cheese to stuff chicken is it doesn’t require any extra spices, so there are really limited ingredients. If stuffing the chicken sounds like too much work, check out my creamy Boursin Chicken which is just seared chicken in a sauce!
If you just love stuffed chicken and want another alternative, check out this Ricotta Stuffed Chicken which uses zucchini. Or combine a Boursin sauce with chicken for this creamy Chicken Alfredo Lasagna.
Ingredients
- Boursin Cheese – I love Boursin cheese and clearly you all do too because this creamy Boursin pasta is one of my most popular recipes. The Garlic and Fine Herbs seems to be the flavor that’s most widely found, but you can also get the Shallot and Chive in a 3-pack at Sam’s or Costco. Both would work well for this recipe, but I used the Garlic and Fine Herbs here. I love that it automatically gives the chicken a ton of flavor without having to marinate it all day.
- Thin Chicken Breasts – You can sometimes find these at the grocery store, labeled “thin sliced chicken breasts”, but if not, I’ll show you how to pound them out below! Having them thin is necessary for rolling and cooking through properly.
- Asparagus – I like to use thinner spears so they cook through nicely while baking and you don’t have to worry about blanching them first – easy! If you hate asparagus, you can also substitute fresh spinach leaves.
- Dijon Mustard – This isn’t totally necessary if you don’t have on hand, but I find that it gives the chicken a great kick. I use Annie’s, Publix Greenwise, or Central Market brand.
Normally I find baked chicken a little bland and boring, especially when it’s this easy, but these flavors work so well together. And the creaminess of the Boursin cheese compliments the roasted asparagus nicely too.
How to Stuff Chicken
- Start by flattening your chicken breasts if you can’t find them cut thin. Place the chicken between two sheets of wax or parchment paper and use a mallet (or something heavy, or your hand even) to smack the chicken breast and flatten it to about 1/4″-1/2″ thickness.
2. Sprinkle both sides with salt and pepper. Spread a thin layer of Boursin cheese on one side. Place the asparagus at one and and start to roll.
3. Place rolled chicken seam side down on a baking sheet lined with parchment. Spread the garlic and dijon on top of the chicken and sprinkle with a little more pepper. It’s that easy!
Recipe Tips
Some of the other recipes I found for stuffed chicken use aged cheeses with asparagus, but have you blanch the asparagus in hot water (or the microwave) before roasting. While recipe testing this Boursin chicken, I did not find this necessary. Twenty minutes was the perfect time to have the asparagus soften without getting mushy.
- I think it’s important to buy air-chilled boneless, skinless chicken breast if you can find it. The biggest difference with air-chilled chicken is they will roast nicely and you won’t have any excess liquid that oozes from the chicken when it’s cooking. This is because air-chilled chickens are cooled to safe temperatures by passing through cold chambers, rather than being dunked into chlorinated water.
- Another thing to watch for is any additives or solutions added to raw chicken breasts. When I first started a migraine diet, I couldn’t even believe this was an actual “thing”. But some brands inject their chicken breasts with solutions filled with flavoring or MSG.
- Finally, if you can buy this thin-sliced, it will make your life a little bit easier…but if not, it’s really easy to just slice your chicken breasts in half. Sometimes even when I buy thin-sliced chicken breast, I still have to pound it out to get it thin enough to roll. You really want it to be between 1/4″ to 1/2″ thickness before rolling with the Boursin and asparagus.
- Don’t like asparagus? Fresh spinach or kale would work well here too. Just chop so it’s in smaller pieces and easy to fit in the center.
- Thin asparagus spears will work best for this recipe. The thicker they are, the fewer you can roll up into your chicken, and they may not cook through as well. I try to group them together by size, so if you get a few thick guys, just put those together with fewer pieces. Or do what you want. As long as you can roll it up and have it stay – you’re good!
Side Suggestions
I served this along with simple roasted baby potatoes and a sides salad using the Celery Seed Dressing from my cookbook. If you don’t have the cookbook, I recommend using this easy Italian herb dressing.
A few other options this would be great with:
Other Easy Chicken Recipes
For more recipes like this Boursin Stuffed Chicken, check out these posts! The chicken wellington is especially great for an elevated meal. Or for more Boursin cheese recipes, try my Boursin Pasta or Creamy Boursin Chicken.
Chicken
Crustless Chicken Pot Pie
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Boursin Stuffed Chicken
Ingredients
- 1.15 pounds boneless, skinless chicken breasts (4 total)
- 1/2 5.2oz Boursin Garlic and Fine Herbs Cheese
- 1/2 pound asparagus spears, preferably thin
- 1.5 tablespoons dijon mustard
- 2 minced garlic cloves
- kosher salt and pepper
Instructions
- Preheat oven to 400 degrees F. If you can't find thin-sliced chicken breasts, cut the boneless chicken breasts in half by slicing through the sides of the breast. If you start with 2 large, this should give you 4 chicken breasts. Place the breast between parchment paper and pound it out to get at least 1/4"-1/2" thickness. The thinner you get it, the easier it will be to roll…so get out some of that stress! Sprinkle a little bit of salt and pepper on both sides of your chicken breasts.
- Spread the chicken breasts with a thin layer of Boursin cheese and place the asparagus spears on one end of the breast (I used about 3-4 spears per chicken breast). Carefully roll the side that you put the asparagus spears on until the chicken is completely rolled. Place on a baking sheet lined with parchment paper, seam side down. You shouldn't need toothpicks…it should just stay. However, if you perhaps didn't pound out your chicken breasts enough you may need to toothpicks to secure everything together.
- Mix together the dijon mustard and garlic and spread that on top of each roll up, fully covering in the top as best as possible. Add more fresh pepper if you'd like.
- Bake at 400 degrees F for 20 minutes until chicken is cooked through and slightly brown on top. Serve warm.
Notes
- This recipe can serve 4 people 1 roll up each (if you have a good amount of sides) or 2 really hungry ones!
- I used Boursin Garlic and Fine Herbs – but Shallot and Chive or even herbed goat cheese would work well here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2020 and recently updated in September 2021 to include new cooking tips.
This recipe is so good and super easy to prepare. It makes everyone think I’ve made some fancy meal. But I’m just a dude crushin some beers in the kitchen and making dinner for the boys. Only upgrade I do is add chopped mushrooms before I roll them up. But 10/10 recipe. I appreciate you.
This was delicious, beautiful AND easy! My Christmas Eve guests loved it!
Thank you, Sara!!
Excellent… I did brown the rolled chicken just for a minute before I put them into bake. Instead of the Dijon mustard and garlic which I’m sure would be fantastic, I made a simple mushroom cream sauce to go on top after the chicken was done. Served it with white rice and some roasted garlic potatoes. You can’t eat better than this even at the best restaurants. I love cooking so much for this exact reason. You find a recipe that has really good bones and you can tweak a little to make it your own. There are no rules and everyone contributes something!
One of my favorite ridiculously easy, impresses the heck out of your guests meals. We make this regularly