Description

This Easy Cheesy Herb Stuffed Chicken Breasts recipe features juicy boneless chicken breasts filled with a flavorful mixture of Boursin cheese, feta or goat cheese, chopped toasted pecans, and fresh herbs. The chicken is oven-baked until golden and cooked perfectly, making it a delicious and simple dinner option that combines creamy, savory, and nutty flavors in every bite.

Ingredients

Scale

Cheese and Herb Filling

5.2 oz Boursin cheese (garlic and herb flavor)
1/4 cup feta or goat cheese (or a combination of the two)
1/4 cup roasted or toasted pecans, chopped
1 Tbsp fresh herbs (basil and rosemary)

Chicken

4 boneless chicken breasts, skin attached
1 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp lemon pepper

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Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed chicken breasts.
Make Filling: In a small bowl, combine the Boursin cheese, feta or goat cheese, chopped toasted pecans, and fresh herbs until well mixed.
Prepare Chicken: Place the chicken breasts on a cutting board. Carefully loosen the skin from each breast by sliding your fingers underneath, creating a pocket for the filling.
Stuff Chicken: Divide the cheese and nut mixture evenly among the breasts, spooning it underneath the loosened skin. Smooth the skin back over the filling and chicken, securing the mixture inside.
Season Chicken: Lightly brush the skin of each stuffed chicken breast with olive oil. Sprinkle evenly with kosher salt and lemon pepper for added flavor.
Bake Chicken: Place the stuffed breasts on a baking sheet and bake in the preheated oven for 30 to 40 minutes, or until the skin is golden brown and the internal temperature reaches 165 degrees Fahrenheit as measured by an instant-read meat thermometer.
Rest and Serve: Remove the chicken from the oven and let it rest for a minute to allow juices to redistribute. Serve warm to enjoy the melty cheesy filling with tender chicken.

Notes

Using an instant-read thermometer ensures the chicken is cooked safely and remains juicy.
Fresh herbs like basil and rosemary add wonderful aroma and flavor, but feel free to experiment with thyme, parsley, or oregano.
For added crunch, toast the pecans before chopping.
If preferred, skin can be removed, but stuffing works best with skin-on chicken breasts.
Leftovers can be refrigerated for up to 3 days and reheated gently to preserve texture.