Herb-Crusted Baked Boursin Chicken
Elegant chicken breasts coated with creamy Boursin garlic herb cheese and topped with a golden, crispy herb breadcrumb crust. Restaurant-quality dinner in 43 minutes!
Equipment
- 9x13-inch baking dish
- - Meat mallet or rolling pin
- Small mixing bowl
- - Pastry brush or spoon
- Aluminum foil
- Meat thermometer
Ingredients
- For the Chicken:
- - 4 boneless skinless chicken breasts (about 6-7 oz each)
- - 1 5.2 oz package Boursin garlic and herb cheese, softened to room temperature
- - 2 tablespoons olive oil
- - 1 teaspoon kosher salt
- - 1/2 teaspoon black pepper
- - 1/2 teaspoon garlic powder
- - 1/2 teaspoon paprika
- For the Herb Crust:
- - 1 cup panko breadcrumbs
- - 1/3 cup grated Parmesan cheese
- - 3 tablespoons unsalted butter melted
- - 2 tablespoons fresh parsley finely chopped
- - 1 tablespoon fresh rosemary finely chopped
- - 1 tablespoon fresh thyme leaves
- - 1/2 teaspoon garlic powder
- - 1/4 teaspoon salt
- - 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
- Pat chicken breasts completely dry with paper towels. Place each breast between two sheets of plastic wrap or parchment paper and gently pound to an even thickness of about ¾ inch using a meat mallet.
- Season both sides of each chicken breast with salt, pepper, garlic powder, and paprika.
- Drizzle olive oil in the prepared baking dish and place seasoned chicken breasts in the dish.
- Spread softened Boursin cheese generously over the top of each chicken breast, coating the entire surface with about 2-3 tablespoons per breast.
- In a small mixing bowl, combine panko breadcrumbs, Parmesan cheese, melted butter, fresh parsley, rosemary, thyme, garlic powder, salt, and pepper. Mix until the breadcrumbs are evenly coated with butter and herbs.
- Generously press the herb breadcrumb mixture onto the Boursin-coated chicken breasts, creating an even, thick layer that covers the entire top surface.
- Bake uncovered for 25-28 minutes, or until the chicken reaches an internal temperature of 165°F and the breadcrumb topping is golden brown and crispy.
- If the crust needs more color, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with additional fresh herbs and serve immediately.
Notes
- Bring Boursin cheese to room temperature for easy spreading - this is crucial for even coating.
- Don't skip pounding the chicken to even thickness - this ensures it cooks uniformly and stays juicy.
- For extra crispy crust, toast breadcrumb mixture in a dry skillet for 2-3 minutes before topping chicken.
- If chicken breasts are very thick, butterfly them or slice horizontally to create thinner portions.
- Watch closely during final minutes of baking to prevent breadcrumb topping from burning.
- For a complete one-pan meal, add cherry tomatoes and asparagus around the chicken before baking.
- Leftovers reheat best in the oven at 350°F for 10-12 minutes to maintain crispy topping. Nutrition (per serving):
Calories: 395
Protein: 42g
Fat: 19g
Carbohydrates: 12g
- Don't skip pounding the chicken to even thickness - this ensures it cooks uniformly and stays juicy.
- For extra crispy crust, toast breadcrumb mixture in a dry skillet for 2-3 minutes before topping chicken.
- If chicken breasts are very thick, butterfly them or slice horizontally to create thinner portions.
- Watch closely during final minutes of baking to prevent breadcrumb topping from burning.
- For a complete one-pan meal, add cherry tomatoes and asparagus around the chicken before baking.
- Leftovers reheat best in the oven at 350°F for 10-12 minutes to maintain crispy topping. Nutrition (per serving):
Calories: 395
Protein: 42g
Fat: 19g
Carbohydrates: 12g