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These Creamy Tuscan Chicken Pockets are filled with Boursin cheese, spinach, and sun-dried tomatoes, then folded over and baked with a crispy Parmesan-panko topping. An easy, high-protein dinner packed with Tuscan flavor.
We love a stuffed chicken recipe, but cutting a clean pocket into a whole chicken breast without slicing all the way through can be fussy — one wrong move and the filling has nowhere to go but out. This recipe solves that problem entirely.
Why this method beats a traditional chicken pocket: Ground chicken is far more forgiving to work with than a whole breast. Shaping ovals and folding them over the filling means there’s no risk of cutting through the meat.
You’ll need
Let the Boursin sit at room temperature for 10–15 minutes before mixing — softened cheese combines much more smoothly with the spinach and sun-dried tomatoes than cold cheese straight from the fridge. Chop the spinach finely so it distributes evenly through the filling rather than clumping in one spot.
How to make Tuscan chicken pockets
- Mix: Combine the filling ingredients in one bowl and the chicken ingredients in another.
- Shape: Divide the chicken mixture into 4 portions and flatten into thin ovals. Spoon the filling evenly down the center of each chicken oval.
- Fold: Cut the parchment between the ovals and use it to fold the chicken over the filling. There’s no need to seal the edges—the filling stays in place as the chicken bakes.
- Top: Mix the topping ingredients. Spray the pockets with cooking spray, sprinkle with the topping, and spray again.
- Bake: Bake for 22–25 minutes, or until the chicken reaches 165°F (74°C). Broil for 1–2 minutes, if desired.
Helpful tips
- Mix the chicken just until combined to keep the texture tender.
- Keep your hands damp to prevent the chicken from sticking while shaping.
- Broil for 1–2 minutes at the end for a deeper golden crust, if desired.
What to serve alongside
- Garlic mashed potatoes
- Roasted asparagus
- Lemon orzo
- Simple green salad
- Blistered tomatoes
- Crusty bread
Variations
- Swap Garlic & Fine Herbs Boursin for Shallot & Chive or Basil & Chive Boursin.
- Add ¼ cup shredded mozzarella to the filling for an extra cheesy center.
- Substitute ground turkey for the ground chicken if preferred.
- Add a pinch of red pepper flakes to the chicken mixture or topping for a little heat.
Storage and reheating
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freeze baked and cooled chicken pockets for up to 2 months.
- Reheat in a 375°F oven for 12–15 minutes, or until heated through and crisp.
Reheat in the oven rather than the microwave to keep the panko topping crisp instead of soft. If reheating from frozen, there’s no need to thaw first — just add a few extra minutes and confirm the internal temperature reaches 165°F throughout.
Frequently asked questions
Yes — you can shape, fill, and fold the chicken pockets up to a day ahead. Store them covered in the refrigerator on the same parchment-lined tray, then add the topping and bake when ready. You can also freeze them fully baked and reheat later, which makes this a great make-ahead dinner option.
Yes — these freeze well both before and after baking. To freeze unbaked, assemble through the folding step, freeze on a tray until solid, then transfer to a freezer bag; add the topping and bake from frozen, allowing extra time. To freeze after baking, cool completely first, then store in an airtight container for up to 2 months and reheat in the oven.
More Stuffed Chicken Recipes
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Tuscan Chicken Pockets
Ingredients
Filling:
- 5.2 oz Garlic & Fine Herbs Boursin cheese, softened
- 1 cup baby spinach, finely chopped
- ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Chicken:
- 1½ pounds ground chicken
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
Topping:
- ¼ cup grated Parmesan
- 2 tablespoons panko breadcrumbs
- 1 teaspoon Italian seasoning
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Make the Filling: In a medium bowl, combine the Boursin cheese, spinach, sun-dried tomatoes, Parmesan, and basil. Set aside.
- Prepare the Chicken Mixture: In a large bowl, combine the ground chicken, egg, Parmesan, garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined.
- Shape the Chicken: Divide the chicken mixture into 4 equal portions. Place the portions on the prepared baking sheet, leaving space between them. Using your hands, flatten each portion into a 6- to 7-inch oval about ¼-inch thick.
- Fill and Fold: Spoon one-quarter of the filling down the center of each chicken oval, leaving about a ½-inch border around the edges. Using kitchen scissors, cut the parchment paper between the ovals. Lift one side of the parchment paper and use it to gently fold the chicken over the filling, making a half-moon shape. Carefully peel away the parchment. There's no need to seal the edges—the filling stays in place as the chicken bakes.
- Add the Topping: In a small bowl, combine the Parmesan, panko breadcrumbs, and Italian seasoning. Lightly spray the tops of the chicken pockets with cooking spray. Sprinkle the topping evenly over each pocket, then lightly spray again.
- Bake for 22 to 25 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). For a deeper golden color, broil for 1 to 2 minutes at the end of cooking.
- Let the chicken pockets rest for 5 minutes before serving. Garnish with additional basil, if desired.
Notes
- Use softened Boursin: Let the Boursin sit at room temperature for 15 to 20 minutes before mixing. It will blend more easily with the other filling ingredients.
- Finely chop the filling ingredients: Small pieces of spinach and sun-dried tomatoes make the pockets easier to fold and seal.
- Let them rest: Allow the pockets to rest for 5 minutes before slicing. This helps the filling set and keeps it from running out.
- Make ahead: The filling can be prepared up to 1 day in advance and stored in the refrigerator until ready to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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