Boursin and prosciutto stuffed chicken thighs
- Preparation 25 min
- Cooking 30 min
- Servings 4 to 6
- Freezing Absolutely
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🧀 Boursin and prosciutto, rolled up tight
Sweet Jesus, I love Boursin! The garlic and herb one, by a mile, and I’d eat it for breakfast. Here I spread it over a flattened boneless chicken thigh, lay a slice of prosciutto on top and roll the whole thing up tight. In the oven the cheese melts in the middle while the salty prosciutto gives the chicken some character. If you’re as crazy about Boursin as I am, try my Boursin and roasted tomato pasta too.
🥖 A baked breading, no frying
No pan full of oil here. The rolls go through egg, then a mix of breadcrumbs, Italian seasoning and wheat semolina, and they get a drizzle of olive oil before they go in the oven. The breading comes out golden and crunchy, and the thigh stays tender inside.
🍗 A weeknight dinner that works for company, too
It’s easy enough for a Tuesday night, and so flavorful that I serve it when people come over. For the plate I go with green beans, an arugula salad or roasted potatoes, and there are more ideas in the tips below.
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🖐️ Flatten with your palm, and leave it at that
The palm of your hand is enough. It flattens the thigh slightly, and that’s all you need to be able to roll it.
🌀 Roll tight, seam side down
A tight roll holds together better. Set it seam side down on the baking sheet if needed: it holds up fairly well that way, and once it’s cooked it’s a lot sturdier. If you roll too loosely they can still open up, and a toothpick will hold them closed if you feel like it.
🧀 Some Boursin will leak out, and that’s normal
Yes, a little will run. It’s part of life. The parchment paper catches what escapes.
🌾 Keep the semolina in the breading
It adds flavor. That’s the only reason, and it’s enough.
🌡️ Don’t overcook them
Chicken thighs are more forgiving than breasts because they have more fat, but leave them in the oven too long and they’ll still dry out. I go mostly by the color of the breading, the timing and experience. The 30 minutes in the recipe are a guide, since your oven isn’t mine.
To double-check poultry doneness, my meat and fish cooking temperature guide is there for that.
📅 Cook ahead, freeze if you need to
Once they’re cooked, the thighs freeze well. To reheat them I use the oven or the air fryer, which is how you get back something close to the crunch.
✅ What to serve with my Boursin and prosciutto stuffed chicken thighs?
Steamed vegetables are the easy answer. For more flavor, my sautéed green beans with white wine and lemon are a good fit, and my white balsamic arugula salad brings a peppery bite against the cheese. For something heartier, roasted potatoes like my roasted garlic and thyme baby potatoes work really well.
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Ingredients
- 6 boneless chicken thighs (1 1/3 lb / 600 g total)
- 6 slices prosciutto
- 7 oz (200 g) garlic and herb Boursin cheese
- 2 eggs
- 1 cup (250 ml) breadcrumbs
- 1 1/2 tablespoons (22 ml) Italian seasoning
- 1/4 cup (60 ml) wheat semolina
- Olive oil
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Preparation
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- On a work surface, unroll the thighs and use the palm of your hand to flatten them as much as possible without tearing them.
- Lay the slices of prosciutto on the chicken, add 2 tablespoons (30 ml) of Boursin to each piece and spread it with the spoon. Season with salt and pepper, then roll up tight. Set aside.
- In a bowl, beat the eggs.
- In a large bowl, mix the breadcrumbs, Italian seasoning and semolina, and season with salt and pepper.
- Gently dip the chicken in the eggs, then coat it with the breadcrumb mixture. Place on the baking sheet and drizzle each piece with olive oil. Bake for about 30 minutes, until the chicken is cooked through!
Unroll boneless thighs and flatten them slightly with the palm of your hand, without tearing them. Lay a slice of prosciutto on each one, spread on a good spoonful of Boursin, season with salt and pepper, then roll up tight. Set them seam side down on the baking sheet, and use a toothpick if you want extra insurance before breading.
In this recipe it’s about 30 minutes at 400°F (200°C) on a parchment-lined baking sheet. I go by color first: a deep golden breading and chicken that hasn’t had time to dry out. To double-check, see my cooking temperature guide.
Yes. I much prefer the garlic and herb one, but if you feel like it, you can try the recipe with other flavors.
Once they’re cooked, yes. Reheat them in the oven or the air fryer to get back something close to the crunch.
Steamed vegetables, sautéed green beans, a white balsamic arugula salad or roasted potatoes, like my roasted garlic and thyme baby potatoes. You can make them all while the chicken bakes.
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