4 Delicious Roasted red pepper Boursin stuffed chicken

Name: 4 Delicious Roasted red pepper Boursin stuffed chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts about 6 ounces each and about 1 inch thick; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1 half teaspoon black pepper; 1 half teaspoon smoked paprika; 1 container Boursin garlic and herb cheese 5.2 ounces; 1 half cup roasted red peppers drained well and finely chopped; 1 tablespoon chopped fresh parsley; 1 quarter teaspoon black pepper

By anna Boncoeur On September 25, 2025

Jump to Recipe·Print Recipe

Do you ever crave a dinner that looks totally restaurant-worthy but actually takes less than 45 minutes of your time? Me too! That’s why I’m obsessed with this Roasted red pepper Boursin stuffed chicken. I’m Anna, and I’m here to share simple, flavorful chicken recipes designed to make your everyday cooking feel easier and way more joyful. Forget complicated techniques; we’re focusing on maximum flavor payoff with minimum effort.

This recipe is pure magic because it hits that sweet spot: it’s unbelievably creamy, packed with garlic herb goodness from the Boursin, and yet it bakes up perfectly juicy every single time. Seriously, you won’t believe how elegant this Roasted red pepper Boursin stuffed chicken looks when you slice into it. It’s my go-to when I want to impress without needing to spend all afternoon fiddling in the kitchen. Trust me, this is about to become your new weeknight hero!

Table Of content

Gathering Your Ingredients for Roasted Red Pepper Boursin Stuffed Chicken

Okay, let’s get everything laid out before we start stuffing. When you’re making something as delicious as Roasted red pepper Boursin stuffed chicken, having your components ready makes the stuffing process smooth sailing. I always lay everything out on my counter—this mise en place method saves me from scrambling later. Make sure you have a good grasp on what goes inside and what seasons the outside, because both parts are super important here!

We’re making four servings, so we need four sturdy chicken breasts. Read on for the specifics on what else you’ll need to create this creamy, savory masterpiece.

Chicken Preparation

You need exactly four boneless, skinless chicken breasts. Here’s the key: they should be about 6 ounces each and roughly 1 inch thick. If yours are super uneven, just carefully pound the thicker end down a bit so they cook evenly at the same time. We don’t want dry edges while the center is still pink, right?

The Creamy Boursin Filling Components

This is where the flavor explosion happens! Grab that 5.2-ounce container of Boursin garlic and herb cheese; make sure it’s soft enough to mix easily. Then, you need half a cup of roasted red peppers. Please, please drain those peppers really well—we want flavor, not extra liquid turning our filling runny! Finely chop them up, and mix them in with one tablespoon of fresh parsley. If you don’t have fresh parsley on hand, feel free to swap in 1 teaspoon of the dried stuff, but fresh is always better for that bright pop.

Seasoning the Exterior

For the outside rub, keep it simple but flavorful. You’ll need 1 tablespoon of olive oil to help everything stick. Then layer on the flavor with 1 teaspoon of kosher salt, half a teaspoon of black pepper, and half a teaspoon of smoked paprika. That paprika is my little trick; it gives the outside shell a gorgeous color and a hint of smokiness that plays so well with the sweet peppers inside the Roasted red pepper Boursin stuffed chicken.

Step-by-Step Instructions for Roasted Red Pepper Boursin Stuffed Chicken

Now for the fun part! If you follow these steps exactly, you’ll have a gorgeous, juicy batch of Roasted red pepper Boursin stuffed chicken ready in under an hour total. I promise this is easier than it looks, and the payoff is huge!

Preheat Oven and Prepare Baking Dish

First things first, get your oven humming along at 375°F. While it heats up, take a small dish and lightly coat the bottom and sides with olive oil. This helps prevent sticking, which is always a nightmare when you’re trying to serve something elegant!

Mixing the Roasted Red Pepper Boursin Stuffed Chicken Filling

In a medium bowl, bring all your filling components together. You want to combine that soft Boursin cheese, your finely chopped roasted red peppers, the fresh parsley, and that quarter teaspoon of black pepper. Use a fork or a small spatula and mix everything until it’s really well combined and looks like a uniform, creamy spread. Don’t rush this; make sure those peppers are evenly distributed.

Stuffing the Chicken Breasts Correctly

Take one chicken breast at a time and lay it flat on your cutting board. Using a sharp paring knife, carefully cut a deep pocket into the thickest side of the breast. You need to go deep, but stop before you slice right through the other side—we’re making a pouch, not slicing it in half! Once you have your four pockets ready, divide that creamy filling evenly among them. Gently press the opening closed after you stuff it so the filling stays put while baking.

Seasoning and Baking the Stuffed Chicken

Now that they’re stuffed, it’s time for the exterior seasoning. Take your olive oil and rub it all over the outside surface of each piece of chicken. Then sprinkle generously with the kosher salt, remaining black pepper, and the smoked paprika. Place the seasoned Roasted red pepper Boursin stuffed chicken breasts seam-side up in that prepared baking dish. Seam-side up helps keep the cheese tucked inside while it cooks!

Checking for Doneness and Resting Time

Pop that dish into the preheated 375°F oven and let it bake uncovered for about 25 to 30 minutes. This is critical: you must check the internal temperature. Stick a meat thermometer into the thickest part of the breast—it needs to register 165°F for safe eating. Once it hits that temp, pull it out! Always, always let the chicken rest for 5 minutes before slicing into it. This resting time keeps all those delicious juices locked inside.

Tips for Perfect Roasted Red Pepper Boursin Stuffed Chicken

Even though this Roasted red pepper Boursin stuffed chicken is super simple, a few little tricks can take it from great to absolutely unforgettable. I’ve learned these things through trial and error—mostly error when I first started—so you don’t have to stress about it! These tips focus on texture and making sure that creamy filling stays exactly where it belongs.

Ensuring Even Cooking

I mentioned checking the thickness earlier, but it’s worth repeating because uneven chicken breasts are the number one reason for dry spots! If you have one breast that’s an inch thick and another that’s almost two inches, you’ll end up with one overcooked and one undercooked piece. If trimming isn’t an option, try gently pounding the thickest part down with a mallet or the bottom of a small pan until the entire breast is consistently about 1 inch thick. That way, they all hit that safe 165°F internal temperature right around the 30-minute mark.

Handling the Boursin Cheese

Boursin is fantastic, but sometimes it comes right out of the fridge and it’s just too firm to mix well with the peppers. If your cheese is fighting you when you try to combine your filling, don’t try to force it! Just let the container sit on the counter for about 15 minutes before you start mixing. Softened cheese incorporates the peppers and herbs seamlessly, ensuring you don’t end up with hard chunks of cheese in your beautiful Roasted red pepper Boursin stuffed chicken.

Serving Suggestions for Your Creamy Chicken

Since this chicken has such a rich, savory, garlic-herb flavor profile from that creamy Boursin center, you don’t need anything too heavy on the side. I usually aim for something green and something starchy to soak up any delicious pan juices that are left over.

Roasted asparagus tossed simply with lemon juice is a fantastic, quick pairing. If you need something more substantial, creamy mashed potatoes or even simple roasted garlic cloves work wonders. A light side salad with a bright vinaigrette will also cut through the richness of the cheese perfectly. Keep the sides easy, and let that stuffed chicken breast be the star of the show! For more easy chicken ideas, check out my guide on juicy baked chicken breasts.

Storing and Reheating Your Roasted Red Pepper Boursin Stuffed Chicken

We all love leftovers, especially when they involve perfectly seasoned chicken! Storing and reheating this Roasted red pepper Boursin stuffed chicken correctly means enjoying that creamy flavor again tomorrow without turning the meat into shoe leather. The key is protecting that moisture, which can easily escape if you reheat it too fast or too hot. I always make sure I have leftovers just so I can enjoy this again the next day for lunch! If you are looking for other ways to prepare chicken breasts, you might enjoy my recipe for melt in your mouth baked chicken breast.

Storage Guidelines

Once the chicken has cooled down completely after resting, you need to get it into the fridge fast. Slice any leftover chicken breast into two or three pieces—this helps it cool faster and reheats more evenly later. Store the pieces in a shallow, airtight container. Don’t just toss it in a Ziploc bag; you need that seal to keep the air out. It will keep safely in your refrigerator for up to three days. If you need to keep it longer, freezing works, but I prefer eating it within that three-day window for the best texture.

Reheating Methods

The microwave is quick, but it tends to dry out chicken breast, so I usually skip it unless I’m in a huge rush. My favorite method to keep the chicken juicy is the oven or the stovetop. For the oven, wrap the pieces tightly in foil with a tiny splash of chicken broth or water inside the foil packet before heating at 325°F until warmed through. If you are only reheating one piece, the skillet works great! Heat a small, non-stick pan over medium-low heat and cover the chicken loosely with a lid for a few minutes per side until it’s steaming hot all the way through. For more inspiration on easy dinners, see my delicious one-pan dinner ideas.

Storage Method	Time Limit	Best Reheating Tip
Airtight Container (Refrigerated)	3 Days	Wrap in foil with broth, heat low in the oven.
Freezer Bag (Frozen)	2 Months	Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Roasted Red Pepper Boursin Stuffed Chicken

I get so many great questions about this recipe, which tells me you all love easy, flavorful chicken as much as I do! Here are the top things people ask me when they are planning to make this Roasted red pepper Boursin stuffed chicken for the first time. Hopefully, this clears up any last-minute doubts! You can also find more visual inspiration for recipes like this on Pinterest.

Can I prepare this Roasted Red Pepper Boursin Stuffed Chicken ahead of time?

Yes, you absolutely can prepare this ahead of time, which is fantastic for busy weeknights! You can mix the filling and stuff the chicken breasts completely up to 24 hours in advance. Just make sure they are tightly covered with plastic wrap and kept in the fridge. When you are ready to cook, you might need to add about 5 minutes to the baking time since the chicken will be starting out colder than room temperature. Don’t forget to season the outside right before it goes into the oven, though!

What temperature should the chicken reach internally?

For any poultry, food safety is non-negotiable. You must ensure the thickest part of your Roasted red pepper Boursin stuffed chicken reaches an internal temperature of 165°F (74°C). I always stress using a reliable meat thermometer because cutting into the center isn’t always accurate. Hitting that 165°F mark guarantees the chicken is safe to eat and that the Boursin filling is perfectly melted and hot.

Sharing Your Experience with Roasted Red Pepper Boursin Stuffed Chicken

I truly hope this recipe brings a little bit of joyful flavor to your table! Once you try this easy Roasted red pepper Boursin stuffed chicken, please come back and let me know how it went. Drop a comment below with your star rating and any little tweaks you tried. Happy cooking, friends!