Herb-Crusted Baked Boursin Chicken Recipe
This Herb-Crusted Baked Boursin Chicken recipe transforms simple chicken breasts into a flavorful and elegant dinner. The chicken is stuffed with creamy Boursin cheese, coated with a crunchy herb and Parmesan breadcrumb crust, then baked to juicy perfection. It’s perfect for a special weeknight meal or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken
- 4 pieces Chicken Breasts (boneless, skinless)
Cheese Filling
- 8 oz Boursin Cheese (substitute with cream cheese or herbed goat cheese if desired)
Breadcrumb Coating
- 1 cup Panko Breadcrumbs (regular breadcrumbs can be used but won’t deliver the same crunch)
- 1/2 cup Parmesan Cheese
- 1/4 cup Fresh Parsley (or 1 tsp dried parsley)
- 1 tbsp Fresh Thyme (or 1 tsp dried thyme)
- 1 tbsp Fresh Rosemary (or 1 tsp dried rosemary)
- 1 tsp Garlic Powder (adjust to taste)
- 1 tsp Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
Other
- 2 tbsp Olive Oil
- 2 tbsp Melted Butter
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a baking dish to prevent sticking during baking.
- Prepare Breadcrumb Mixture: In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, chopped fresh parsley, thyme, rosemary, garlic powder, onion powder, salt, and pepper. Mix thoroughly to create a flavorful herb crust.
- Prepare Chicken Pockets: Using a sharp knife, slice pockets into each chicken breast without cutting all the way through, creating space to stuff the cheese.
- Stuff Chicken: Fill each pocket generously with Boursin cheese, pressing it securely inside the chicken to avoid spillage while cooking.
- Secure Pockets: If needed, use toothpicks to close the pockets and hold the cheese inside during baking.
- Coat Chicken: Brush the entire surface of each chicken breast with olive oil. Then press each breast firmly into the breadcrumb mixture, coating well to form a crust.
- Arrange and Butter: Place the coated chicken breasts into the greased baking dish. Drizzle the melted butter over the top to help crisp the crust and add richness.
- Bake: Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The crust should be golden brown and crunchy.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes to allow juices to redistribute. Remove any toothpicks before serving.
Notes
- Substitute Boursin cheese with cream cheese or herbed goat cheese if preferred.
- Use fresh herbs for the best flavor but dried herbs work well too; adjust quantities accordingly.
- Panko breadcrumbs provide the best crunch, but regular breadcrumbs can be used if necessary.
- Ensure the chicken pockets are not cut too deep to prevent cheese leaking during baking.
- Using a meat thermometer ensures chicken is safely cooked without drying out.
- Letting chicken rest post-baking maintains moistness and improves texture.
Keywords: Baked Boursin Chicken, Herb-Crusted Chicken, Stuffed Chicken Breast, Easy Dinner, Chicken Recipe
