Mouthwatering Boursin Chicken Bake
This mouthwatering Boursin chicken bake delivers juicy chicken breasts smothered in a creamy herb-and-garlic Boursin cheese sauce, layered over wilted spinach and finished with a crispy golden panko-Parmesan topping. It’s a comforting yet elegant one-pan dinner that comes together quickly with minimal ingredients and big flavor.
Equipment
- 9x13 inch baking dish
- Skillet
- spatula
- meat thermometer
Ingredients
Chicken
- 4 pieces boneless skinless chicken breasts
Sauce
- 8 oz Boursin cheese Garlic & Fine Herbs recommended
- 2 cups fresh spinach
- 3 cloves garlic minced
- 2 tbsp olive oil
Topping
- 1 cup panko breadcrumbs
- 0.5 cup Parmesan cheese grated
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the fresh spinach and cook for 2–3 minutes until wilted. Remove from heat and stir in the Boursin cheese until melted and creamy.
- Place the chicken breasts in the prepared baking dish and spread the creamy spinach and Boursin mixture evenly over the top.
- Mix the panko breadcrumbs and grated Parmesan cheese together, then sprinkle the mixture generously over the chicken and sauce.
- Bake uncovered for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden brown.
- Let the dish rest for 5 minutes before serving so the juices redistribute and the sauce thickens slightly.
Notes
Press the wilted spinach lightly before adding the Boursin to remove excess moisture and keep the sauce thick. For variations, add chopped sun-dried tomatoes, substitute sautéed mushrooms for the spinach, or skip the panko and use extra Parmesan for a low-carb option.