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Seasoned Boursin stuffed chicken thighs rest on top of diced potatoes and green peas in a glass baking dish, ready for roasting. The dish is placed on a marble countertop.

Easy Boursin Stuffed Chicken & Potatoes – One-Pan Dinner

This dump-and-bake recipe features juicy chicken thighs stuffed with creamy Boursin cheese, paired with roasted potatoes and peas. Perfect for weeknight dinners!
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Ingredients

  • 4 bone in skin on chicken thighs
  • 1 bag petite potatoes quartered
  • 1 can English peas drained
  • 1 5 oz Boursin cheese. Garlic & herb or basil and chive
  • Marinade:
  • 1/3 cup olive oil
  • 1 tbsp minced garlic
  • 1 lemon zested and juiced
  • 1 packet dry Italian dressing
  • 1 tsp red pepper flakes
  • Salt & pepper to taste
  • Chicken Seasoning:
  • Garlic powder
  • Onion powder
  • Magic poultry seasoning
  • Badia complete seasoning

Instructions

  • In a casserole dish, add in your potatoes and peas.
  • Season your chicken all over, even under the skin. Set aside
  • Mix your marinade together, pour half on top of potatoes and peas, mix together
  • Add your chicken on top, pull the flap back and stuff your cheese in. Pour the rest of the marinade on top.
  • Bake on 375 covered for 30 minutes. Uncovered and bake for another 30minutes until the chicken is fully cooked through and top is crispy.
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