boursin-stuffed chicken thighs
This is about as easy as it gets, and the results are yummy! I use skin-on, bone-in chicken thighs, but you can easily substitute chicken breasts - though cook time will be shorter. Boursin is what we usually have in the fridge, but this works well with goat cheese as well, either plain or flavored. If using plain goat cheese, I usually sprinkle seasoning salt (Cavender's Greek or Five Chile Fever by Spice House) over the skin before baking.
prep time
5 Min
cook time
40 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 chicken thighs
- 1 Boursin cheese round, any flavor
- salt
- black pepper
- 2 tablespoons chopped fresh herbs (basil, parsley, chives), optional
How To Make boursin-stuffed chicken thighs
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Step 1Preheat oven to 350 degrees F. Prepare a baking dish by lining it with parchment paper.
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Step 2Remove the Boursin cheese from the wrapper. Cut the cheese round in half, then cut each half into three slices. Set aside.
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Step 3Slide your finger gently between the chicken skin and the flesh, being careful not to rip any holes in it. Carefully slide a piece of cheese into the pocket. Repeat with the other three thighs. Place on the prepared baking tray, leaving space between each piece.
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Step 4If the thighs are large, you can cut the remaining slices of cheese into pieces that will fit into the excess space in the pocket. Can't have too much cheese!
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Step 5Grind some black pepper over the chicken skin. Lightly salt. Bake until the chicken is cooked through and the skin has turned crispy and nicely browned. About 35-40 minutes, depending on the size.
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Step 6If desired, garnish with chopped herbs like basil, parsley, and chives. Whatever complements the flavors of the cheese you used.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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