Sheet Pan Boursin & Roasted Red Pepper Stuffed Chicken
Sheet Pan Boursin & Roasted Red Pepper Stuffed Chicken
Ingredients
For the Stuffed Chicken and Potatoes
- 4 chicken breasts
- 2 packages Boursin cheese, garlic & fine herbs
- 12 ounces roasted red peppers, drained and finely chopped
- 1 pound baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil, plus more as needed for searing
- 1 teaspoon garlic powder, divided, or as needed
- 1/2 teaspoon paprika, or as needed
- 1/2 teaspoon salt, divided, or as needed
- 1/4 teaspoon black pepper, divided, or as needed
For the Arugula Salad
- 5 ounces arugula
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 cup shaved Parmesan cheese
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat the oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 425
- 2
Place the halved baby Yukon Gold potatoes onto the prepared sheet pan. Drizzle with 1 tablespoon of olive oil, then season with 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss the potatoes by hand to ensure they are evenly coated. Place the sheet pan into the preheated oven and roast for 15 minutes.
⏱️ 15 min•🌡️ 425
- 3
While the potatoes are roasting, prepare the Boursin mixture. In a medium bowl, combine the 2 packages of Boursin cheese (garlic & fine herbs) with the 12 ounces of drained and finely chopped roasted red peppers. Mix thoroughly with a spoon until well combined into a creamy mixture.
⏱️ 5 min
- 4
Prepare the chicken breasts. Using a sharp knife, carefully cut a deep pocket into the thickest side of each of the 4 chicken breasts, being careful not to cut all the way through to the other side. Season both sides of each chicken breast with the remaining 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 5 min
- 5
Generously stuff each seasoned chicken breast with the prepared Boursin and roasted red pepper mixture, using about 1/4 of the mixture per breast.
⏱️ 5 min
- 6
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts into the pan. Sear for 3 to 4 minutes per side until golden brown and slightly crispy.
⏱️ 8 min
- 7
Remove the sheet pan with the potatoes from the oven. Carefully transfer the seared chicken breasts to the sheet pan alongside the potatoes. Return the sheet pan to the oven and roast for an additional 12 to 15 minutes, or until the internal temperature of the chicken reaches 165°F.
⏱️ 15 min•🌡️ 425
- 8
While the chicken and potatoes are finishing roasting, prepare the arugula salad. In a large bowl, combine the 5 ounces of arugula with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/4 cup of shaved Parmesan cheese. Toss the salad with tongs or utensils to evenly coat the arugula.
⏱️ 5 min
- 9
Once cooked, remove the chicken and potatoes from the oven. Let the chicken rest for 5 minutes before slicing. Slice the chicken breasts to reveal the creamy filling. Serve the stuffed chicken with the roasted potatoes and the lemony arugula salad. A lemon wedge can be added for garnish. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Boursin & Roasted Red Pepper Stuffed Chicken
For the Stuffed Chicken and Potatoes
- 4 chicken breasts
- 2 packages Boursin cheese, garlic & fine herbs
- 12 ounces roasted red peppers, drained and finely chopped
- 1 pound baby Yukon Gold potatoes, halved
- 2 tablespoons olive oil, plus more as needed for searing
- 1 teaspoon garlic powder, divided, or as needed
- 1/2 teaspoon paprika, or as needed
- 1/2 teaspoon salt, divided, or as needed
- 1/4 teaspoon black pepper, divided, or as needed
For the Arugula Salad
- 5 ounces arugula
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 cup shaved Parmesan cheese
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Preheat the oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 425 - 2
Place the halved baby Yukon Gold potatoes onto the prepared sheet pan. Drizzle with 1 tablespoon of olive oil, then season with 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Toss the potatoes by hand to ensure they are evenly coated. Place the sheet pan into the preheated oven and roast for 15 minutes.
⏱️ 15 min•🌡️ 425 - 3
While the potatoes are roasting, prepare the Boursin mixture. In a medium bowl, combine the 2 packages of Boursin cheese (garlic & fine herbs) with the 12 ounces of drained and finely chopped roasted red peppers. Mix thoroughly with a spoon until well combined into a creamy mixture.
⏱️ 5 min - 4
Prepare the chicken breasts. Using a sharp knife, carefully cut a deep pocket into the thickest side of each of the 4 chicken breasts, being careful not to cut all the way through to the other side. Season both sides of each chicken breast with the remaining 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 5 min - 5
Generously stuff each seasoned chicken breast with the prepared Boursin and roasted red pepper mixture, using about 1/4 of the mixture per breast.
⏱️ 5 min - 6
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the stuffed chicken breasts into the pan. Sear for 3 to 4 minutes per side until golden brown and slightly crispy.
⏱️ 8 min - 7
Remove the sheet pan with the potatoes from the oven. Carefully transfer the seared chicken breasts to the sheet pan alongside the potatoes. Return the sheet pan to the oven and roast for an additional 12 to 15 minutes, or until the internal temperature of the chicken reaches 165°F.
⏱️ 15 min•🌡️ 425 - 8
While the chicken and potatoes are finishing roasting, prepare the arugula salad. In a large bowl, combine the 5 ounces of arugula with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1/4 cup of shaved Parmesan cheese. Toss the salad with tongs or utensils to evenly coat the arugula.
⏱️ 5 min - 9
Once cooked, remove the chicken and potatoes from the oven. Let the chicken rest for 5 minutes before slicing. Slice the chicken breasts to reveal the creamy filling. Serve the stuffed chicken with the roasted potatoes and the lemony arugula salad. A lemon wedge can be added for garnish. Enjoy!
⏱️ 5 min