Herb-Crusted Boursin Chicken Bake
A delightful chicken dish with tender breasts topped with creamy Boursin cheese and a fragrant herb crust.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Flattened slightly for even cooking
- 150 grams Boursin cheese, soft and creamy
- 1 cup breadcrumbs Provides a crunchy texture
- 0.5 cup grated Parmesan cheese Rich and savory
- 2 tablespoons fresh parsley, chopped Offers a fresh burst
- 2 tablespoons fresh thyme, finely chopped For its aromatic qualities
- 2 tablespoons fresh rosemary, chopped Adding earthy notes
- 1 teaspoon garlic powder Enhances the flavor
- 1 teaspoon onion powder For depth
- Salt and pepper To taste, ensuring balance
- 2 tablespoons olive oil For a lovely sear
- 1 cup cherry tomatoes, halved For a juicy pop of color and sweetness
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, thyme, rosemary, garlic powder, onion powder, and a generous pinch of salt and pepper. Mix until well combined.
- Take your chicken breasts and flatten them slightly for even cooking. Spread a thick layer of creamy Boursin cheese over one side of each piece.
- Press the breadcrumb mixture firmly onto the cheese side of the chicken, ensuring a thorough coating.
Cooking
- In a large skillet, heat the olive oil over medium-high heat. Carefully place the chicken breasts cheese side down in the skillet. Sear for about 3-4 minutes until golden brown, then flip and sear the other side.
- Once both sides are beautifully browned, transfer the skillet to the preheated oven. Bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
- In the last 5 minutes of baking, scatter your halved cherry tomatoes around the chicken in the skillet.
- Once done, remove from the oven and let the chicken rest for a few minutes. Serve and enjoy!
Notes
Always use fresh herbs for best flavor. Ensure your chicken is at room temperature before cooking for even cooking. Let the chicken rest after baking to keep it juicy.