Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6–7 oz each)
  • 1 tbsp olive oil, divided
  • 1 tsp kosher salt, plus more for seasoning
  • ½ tsp black pepper, freshly ground
  • ½ tsp smoked paprika (optional)
  • 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese, chilled
  • 2 tbsp finely chopped sun-dried tomatoes (packed in oil, drained)
  • 1 cup low sodium chicken stock
  • ½ cup heavy cream
  • 2 cloves garlic, minced
  • 2 cups packed baby spinach
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Remove the chilled Boursin cheese and slice it into four equal portions.
  2. Butterfly each chicken breast by slicing horizontally into the side to create a deep pocket without cutting all the way through.
  3. Stuff each pocket with one portion of Boursin cheese and a few pieces of sun-dried tomato. Secure the opening using toothpicks or kitchen twine. Season the outside of the stuffed chicken thoroughly with salt, pepper, and smoked paprika.
  4. Heat 1 tbsp of olive oil in an oven-safe skillet over medium-high heat. Sear the seasoned chicken for 3–4 minutes per side until a deeply golden crust has formed. Transfer the chicken to a plate.
  5. Reduce the heat to medium. Add the butter and flour to the hot skillet. Whisk constantly for 1 minute to form a smooth roux, scraping up any brown bits (fond) from the pan.
  6. Gradually whisk in the chicken stock, followed by the heavy cream. Stir in the minced garlic and bring the mixture to a gentle simmer.
  7. Stir in the packed baby spinach. Allow the sauce to simmer for 1–2 minutes until the spinach has wilted and the sauce has thickened slightly. Season the sauce to taste.
  8. Place the seared, stuffed chicken breasts back into the skillet. Pour the spinach cream sauce over and around the chicken.
  9. Transfer the dish to the preheated oven. Bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
  10. Remove from the oven, discard any toothpicks/twine, and garnish generously with fresh parsley. Let the chicken rest in the sauce for 5 minutes before serving.