Introduction

This Herb-Crusted Baked Boursin Chicken is a flavorful and cozy dinner option that beautifully combines creamy cheese with a fragrant herb crust. Perfect for weeknight meals or when you want to impress with minimal effort.

Two pieces of golden brown baked chicken breasts sit on a white plate with a shallow pool of light yellow oil around them. Each chicken breast is coated with a crispy, crumbly topping made of breadcrumbs mixed with finely chopped green herbs, giving it a textured look with green flecks. The topping is unevenly browned, showing darker toasted spots scattered across. Fresh green herb sprigs, including rosemary, are placed around the chicken breasts on the plate, adding a fresh touch and color contrast against the white marbled background beneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts (even thickness for even cooking)
5.2 oz Boursin cheese (or cream cheese or herbed goat cheese as substitutes)
1 cup panko breadcrumbs (regular breadcrumbs can be used, texture will vary)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons melted butter

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
Step 2: In a mixing bowl, combine the panko breadcrumbs, grated Parmesan, parsley, thyme, rosemary, garlic powder, onion powder, salt, and pepper. Mix well to create the coating.
Step 3: Prepare each chicken breast by carefully creating a pocket in the middle without cutting all the way through. Stuff each pocket generously with Boursin cheese.
Step 4: If desired, secure the openings with toothpicks to keep the cheese inside during baking.
Step 5: Brush the outside of the stuffed chicken breasts with olive oil, then coat them evenly with the breadcrumb mixture, pressing gently to adhere.
Step 6: Arrange the coated chicken breasts in the prepared baking dish and drizzle the melted butter over the top to encourage a golden, crispy crust.
Step 7: Bake for 30-35 minutes or until a meat thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
Step 8: Let the chicken rest for a few minutes after baking, then remove any toothpicks before serving.

Tips & Variations

For a crispier crust, broil the chicken for 1-2 minutes at the end of baking—watch carefully to avoid burning.
Swap Boursin cheese with cream cheese mixed with fresh herbs if you want a milder, creamier filling.
Use dried herbs when fresh ones aren’t available, but reduce quantities to avoid overpowering flavors.
Serve with roasted vegetables or a simple salad for a complete, balanced meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) to maintain the crispy coating. Avoid microwaving, which can make the crust soggy.

How to Serve

Two pieces of baked chicken breasts rest on a white plate with fresh green herbs around them. Each chicken breast has a thick, golden-brown crust made of crispy breadcrumbs and chopped fresh green herbs, showing a crunchy and textured top layer. The sides of the chicken breasts are smooth and white, soaking slightly in a light yellow oil or butter sauce pooled at the base. The white plate sits on a white marbled surface, and the fresh herbs add a bright green color contrast to the warm, toasted look of the chicken. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, you can stuff and coat the chicken breasts a few hours before baking. Keep them covered in the refrigerator until ready to bake.

What can I use if I don’t have Panko breadcrumbs?

Regular breadcrumbs are a fine substitute, though the texture will be less crispy. For extra crunch, you can crush crackers or nuts to mix with the breadcrumbs.