Herb-Crusted Baked Boursin Chicken

Tender chicken breasts topped with a crispy, herb-infused breadcrumb crust and creamy Boursin cheese, perfect for weeknight dinners or entertaining with ease.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces Boneless chicken breasts Choose even, medium-thick breasts for uniform cooking.
8 ounces Boursin cheese Use a garlic and herb variety for the classic flavor.
2 cups Fresh breadcrumbs Provide the crisp, toasted texture for the topping.
1/2 cup Grated Parmesan cheese Adds savory depth and helps the crust brown.

Seasonings

1 teaspoon Dried oregano Gives warm, earthy herb notes to the crumb mix.
1 teaspoon Dried thyme Adds light, floral herb flavor that pairs with garlic.
1 teaspoon Garlic powder Boosts the savory profile without adding garlic texture.
2 tablespoons Olive oil Binds the breadcrumbs and helps them toast in the oven.
Salt Salt Enhances the overall flavors of the chicken and topping.
Black pepper Black pepper Adds mild heat and brightens the taste.
1/4 cup Fresh parsley Use chopped parsley for garnish and fresh color.

Other

1 sheet Parchment paper Prevents sticking and eases cleanup on the baking sheet.

Method

Preparation

Preheat the oven to 375°F (190°C), positioning the rack in the center for even heat.
Lightly pound each chicken breast to an even thickness to ensure uniform cooking.
Season both sides of the chicken breasts with salt and black pepper, then set them aside on a plate at room temperature briefly.
In a mixing bowl, combine fresh breadcrumbs, grated Parmesan, oregano, thyme, garlic powder, and olive oil. Stir until the crumbs are evenly coated.
Spread a generous portion of Boursin cheese on each chicken breast, then press the breadcrumb mixture firmly onto the cheese.

Baking

Line a baking sheet with parchment paper and place the chicken breasts on it.
Bake for 25 to 30 minutes until the internal temperature reaches 165°F (75°C).
Let the chicken rest for a few minutes before garnishing with chopped parsley and serving.

Notes

For best results, pound breasts to uniform thickness, use fresh, dry breadcrumbs, and allow the chicken to rest before serving. This helps keep juices locked in.