If you’ve ever looked at a chicken thigh and thought, I could put something in there — congratulations, this herb and garlic rice stuffed chicken is the recipe you’ve been waiting for. Boneless chicken thighs get butterflied open, filled with a herby, cheesy rice stuffing made with Boursin, toasted almonds, dried currants, lemon zest, and parsley, then rolled up and baked until golden. It looks like something you’d order at a restaurant. It’s actually a weeknight dinner.
Why You’ll Love This Herb and Garlic Rice Stuffed Chicken
The Boursin cheese is the secret weapon here. As it heats through, it melts into the rice and binds everything into this cohesive, flavourful stuffing that stays put inside the chicken. The almonds add crunch, the currants add little pops of sweetness, and the lemon zest keeps it all from feeling heavy.
Chicken thighs are the right call for this recipe. They’re forgiving, they stay juicy through 45 minutes in the oven, and they’re flexible enough to actually roll. Chicken breasts would dry out and be much harder to work with — stick with thighs.
This is also a great recipe for using up leftover rice. Day-old rice that’s been in the fridge actually works better here than freshly cooked — it’s drier, so it absorbs the cheese and olive oil without going soggy.
Ingredients
For the Rice Stuffing
- 1 cup leftover rice (or pre-cooked, store-bought)
- 75g herb and garlic Boursin cheese
- 1 clove garlic, minced
- ¼ cup chopped toasted almonds
- ¼ cup dried currants
- 2 tablespoons finely chopped parsley
- 1 teaspoon lemon zest
- Olive oil
- Salt and pepper
For the Chicken
- 8 boneless skinless chicken thighs, excess fat trimmed
- 2 teaspoons sweet paprika
- 2 teaspoons Italian seasoning
- ½ cup chicken stock
- Olive oil
- Salt and pepper
Tips for the Best Results
Use Day-Old Rice
Freshly cooked rice is too wet and sticky for stuffing. Day-old rice that’s been refrigerated is drier and will absorb the Boursin and olive oil without clumping. If you don’t have leftovers, spread fresh rice on a baking sheet and refrigerate it for an hour before using.
Butterfly the Chicken Properly
You’re not cutting through the thigh — you’re making shallow cuts across the meat so it opens and flattens out like a book. Work with a sharp knife and go slowly. The goal is an even, flat surface that’s easy to roll. If it’s a little uneven, that’s fine — the roll will hide it.
Don’t Overstuff
A scant ¼ cup of filling per thigh is the right amount. Too much and it won’t roll closed; too little and you lose the whole point. Pile the filling at one end, leave a small border, and roll it up tightly seam side down.
The Seam Side Down Rule
Place each roll seam side down in the baking dish. This is what keeps them from unrolling in the oven. No toothpicks needed.
Scatter the Extra Rice Around the Chicken
Any leftover stuffing that doesn’t fit in the rolls goes right into the pan around the chicken. It soaks up the drippings and the chicken stock as everything cooks, and it’s honestly one of the best parts of the dish.
How to Make Herb and Garlic Rice Stuffed Chicken
Step 1: Make the rice stuffing. Preheat the oven to 375°F. Add the rice, Boursin cheese, garlic, toasted almonds, currants, parsley, and lemon zest to a bowl. Drizzle with about a tablespoon of olive oil and season with salt and pepper. Stir well until the cheese is evenly distributed throughout the rice mixture.
Step 2: Butterfly the chicken. Trim any excess fat off the chicken thighs. Lay one thigh, former skin side down, on a cutting board. Using a sharp knife, make long shallow cuts across the surface of the chicken so it opens and flattens out — this makes it easier to stuff and roll evenly. Repeat with all eight thighs.
Step 3: Stuff and roll. Take a scant ¼ cup of the rice mixture and lay it at one end of the flattened thigh. Roll the chicken tightly over the stuffing and place seam side down in a 9×13 baking dish. Continue with the remaining chicken. Scatter any remaining rice stuffing in and around the rolled thighs.
Step 4: Season and bake. Pour the chicken stock around the chicken. Season the tops of the chicken rolls with salt, pepper, paprika, and Italian seasoning. Drizzle each roll with a little olive oil. Pour the chicken stock into the bottom of the baking dish (not over the chicken — you want the tops to stay dry so they brown). Cover with aluminum foil and cook for 30 minutes. Remove foil and cook for another 10 minutes until browned and cooked through.
More Chicken Dinners Worth Bookmarking
- Harissa Baked Chicken with Chickpeas and Peppers — bold, spiced, and a one-pan situation
- Moroccan-Inspired Chicken and Vegetables with Couscous — same dinner party energy
- Miso Chicken Salad — for when you want something lighter
Sides That Work Here
- Herb and Garlic Roasties — on theme and completely delicious
- Roasted Cabbage Wedges with Dijon Cream and Lemon Panko — adds freshness and crunch alongside the richness of the chicken
External Resources
- How to Butterfly Chicken Thighs — Serious Eats — if you want a visual walkthrough of the butterflying technique before you dive in
- Everything You Can Do With Boursin Cheese — Bon Appétit — because once you start cooking with Boursin you won’t stop
Frequently Asked Questions
What is Boursin cheese and where do I find it?
Boursin is a soft, spreadable French cheese flavoured with herbs and garlic. It comes in a small foil-wrapped round and is usually found in the specialty cheese section of most grocery stores. The herb and garlic variety is what you want here, though any of the flavoured options would work.
Can I substitute a different cheese?
Yes. Cream cheese mixed with a teaspoon of Italian seasoning, a clove of minced garlic, and a tablespoon of fresh parsley is a solid substitute. Herbed goat cheese also works well and adds a tangier flavour.
Can I use freshly cooked rice?
It’ll work, but fresh rice tends to be stickier and wetter than day-old. If you only have fresh rice, spread it out on a baking sheet and let it cool completely (or refrigerate it for an hour) before mixing the stuffing. This helps it absorb the other ingredients without becoming gluey.
How do I keep the chicken rolls from unrolling in the oven?
Place them seam side down — that’s it. The weight of the chicken and the heat of the oven sets the roll in place within the first few minutes of baking. You can use toothpicks if you’re nervous, but it’s generally not necessary.
Can I make this ahead of time?
Yes. You can assemble the rolls, cover the baking dish, and refrigerate for up to 24 hours before baking. Pull them from the fridge about 20 minutes before they go in the oven, then bake as directed. They may need an extra 5 minutes if they’re going in cold.
What can I substitute for dried currants?
Raisins are the most direct swap. Dried cranberries work well too and add a little tartness. Chopped dried apricots are another option if you want something slightly bigger and fruitier.
How do I know when the chicken is cooked through?
A meat thermometer is your best bet — 165°F in the thickest part of the roll. Visually, the outside should be golden brown and the juices should run clear when pierced. At 375°F for 45 minutes, bone-in-equivalent thickness chicken thighs are consistently done.
Herb and Garlic Rice Stuffed Chicken
Ingredients
1 cup leftover rice (or pre-cooked, store bought)
75g herb and garlic boursin cheese
1 clove garlic, minced
1/4 cup chopped toasted almonds
¼ cup dried currants
2 tablespoons, finely chopped parsley
1 clove garlic, minced
1 teaspoon lemon zest
8 boneless skinless chicken thighs, trim excess fat
2 teaspoons sweet paprika
2 teaspoons italian seasoning
½ cup chicken stock
Olive oil
Salt and Pepper
Instructions
- Preheat the oven to 375°F
- Add the rice, boursin cheese, garlic, almonds, currants, parsley, garlic and lemon zest to a bow. Drizzle with about a tablespoon of olive oil and season with salt and pepper. Stir well to combine until all the cheese is worked through the rice stuffing evenly.
- Trim any excess fat off the chicken thighs. Lay a chicken thigh, former skin side down on a cutting board. Use a sharp knife to make long shallow cuts across the chicken so it opens and flattens out. This will make it easier to stuff and roll. Continue with the remaining chicken.
- Take about a scant ¼ cup of the rice mixture and lay it at one end of the chicken. Roll the stuffing into the centre of the chicken and lay seam side down in a 9×13 baking dish. Continue with the remaining chicken.Scatter any remaining rice in and around the chicken thighs.
- Pour the chicken stock around the chicken. Season the top of the chicken with salt,pepper, paprika and Italian seasoning. Drizzle each piece of chicken with a little olive oil.
- Cover with aluminum foil and cook for 30 minutes. Remove foil and cook for another 10 minutes until browned and cooked through
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