Boursin Chicken with Prosciutto

Boursin Chicken with Prosciutto. Succulent chicken, beaten flat and wrapped around buttery Boursin garlic and herb cheese, wrapped in prosciutto, and baked.

Course Main Course
Cuisine dinner, easy recipe, easy weeknight dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Erica


  • boneless skinless chicken thighs
  • thin-sliced prosciutto 1 slice per piece chicken
  • Boursin cheese ~1 T per piece chicken
  • kosher salt
  • fresh cracked pepper
  • olive oil to drizzle
  • ~1/4 c milk
  • garnish: chopped flat-leaf parsley


  1. Put the chicken between to pieces of plastic wrap and pound the chicken to an even thickness (~1/4″). Season with salt and pepper. Place a good sized dollop (~1 T) on each thigh and roll chicken around. Place seam side down on baking dish. 

  2. Wrap each in a slice of prosciutto. Drizzle just a little olive oil on each roll and sprinkle a little fresh cracked pepper. 

  3. Bake at 400, 20-25 minutes or until chicken is cooked through and juices run clear.

  4. As the chicken cooks, cheese will ooze out all over the pan. So when the chicken is done, gently transfer them to another dish or serving plate. Add a little milk (~1/4 c) to the pan with the melty cheese, and whisk the milk into the cheese and juices to make a sauce. Warm on medium heat whisking to get up all the bits from the chicken. 

  5. Serve the sauce spooned over the chicken rolls, and sprinkle over some parsley. One serving is 2 chicken thighs.