Boursin Chicken

Introduction

Close your eyes and imagine the kitchen filling with the warm, savory scent of garlic and herbs as a velvety, garlicky cheese melts into wilted spinach and seeps into tender chicken breasts. Boursin Chicken delivers that moment—silky, herb-studded creaminess balanced by a crisp, golden breadcrumb top. The first forkful offers a contrast of textures: the initial crunch of panko gives way to moist, melt-in-your-mouth chicken layered with silky Boursin and bright spinach. It’s comfort food that feels a little indulgent and wholly satisfying.

This is the kind of recipe that becomes a go-to for weeknight dinners when you want something effortless but special, and it’s equally good for relaxed weekend gatherings or a cozy date-night in. If you’re interested in other high-protein, flavor-forward chicken options, you might also enjoy my take on garlic parmesan chicken thighs—a different cut with similar crowd-pleasing appeal.

At a Glance

• Prep Time: 10 minutes (active)
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 4
• Difficulty Level: Easy — great for cooks of all levels

Nutrition Highlights

Below is an approximate nutrition breakdown per serving (one of four) for this Boursin Chicken recipe. Values are estimates calculated from ingredient-level data (USDA FoodData Central for chicken, olive oil, spinach, garlic, panko, and Parmesan; manufacturer nutrition info for Boursin cheese). Nutrition can vary by brand, portion size, and exact ingredient weights.

Per serving (approximate):

• Calories: 670–700 kcal
• Protein: ~63 g
• Carbohydrates: ~20–25 g
• Fat: ~35–38 g
• Fiber: ~1–2 g
• Sodium: Variable — moderate to high depending on Boursin and Parmesan brands

Notes on accuracy and health guidance:

• These estimates were created using USDA FoodData Central and manufacturer labels where applicable; for general dietary recommendations see resources such as the Centers for Disease Control and Prevention (CDC) and Mayo Clinic.
• If you’re watching sodium or calories, choose a reduced-sodium Boursin or use less Parmesan and panko; swap full-fat cheese for a lighter alternative to lower calories and fat.

Why You’ll Love It

There are several reasons Boursin Chicken becomes an instant favorite:

• Flavor & aroma: Boursin brings a lush, herby garlic-and-herb profile that fills the kitchen and pairs beautifully with spinach and Parmesan.
• Ease and speed: With a short prep and simple skillet-to-oven method, this feels elegant but is surprisingly straightforward.
• Crowd-pleasing comfort: It hits the comforting, creamy notes people love, yet looks and tastes special enough for entertaining.
• Protein-forward: With a generous portion of chicken, it’s satisfying and keeps you full longer—ideal for family dinners or batch-cooking.

How to Make Boursin Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 8 oz (226 g) Boursin cheese (any flavor; garlic & herbs recommended)
• 2 cups fresh spinach (about 60 g)
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese (about 50 g)
  Optional ingredients and substitutions:
• Swap Boursin for 8 oz (226 g) herbed cream cheese if Boursin isn’t available.
• Use gluten-free panko to make the dish gluten-free.
• Replace Parmesan with Pecorino Romano for a saltier, tangier top.
• Add a squeeze of lemon over the finished chicken for brightness.

Preheat oven to 375°F (190°C) and lightly grease a baking dish.

Step-by-step Instructions

1. Preheat: Set your oven to 375°F (190°C). Lightly grease a medium baking dish with cooking spray or a teaspoon of olive oil.
2. Sauté aromatics: In a skillet over medium heat, add 2 tablespoons olive oil. When warm, add minced garlic and sauté for about 1 minute until fragrant—do not brown.
3. Wilt spinach: Add the 2 cups fresh spinach to the skillet and cook, stirring, until just wilted (30–60 seconds).
4. Make the creamy mixture: Remove the skillet from heat and immediately stir in the 8 oz Boursin cheese until it melts into a homogenous creamy sauce. If it’s too thick, add a splash of milk or chicken broth (1–2 tbsp) to loosen.
5. Arrange chicken: Place the 4 chicken breasts in the prepared baking dish in a single layer. Spoon or pour the creamy spinach-Boursin mixture evenly over each breast.
6. Top with crumbs: In a small bowl combine 1 cup panko breadcrumbs and 1/2 cup grated Parmesan. Sprinkle the mixture evenly over the cheese-topped chicken.
7. Bake: Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden brown.
8. Rest: Remove from oven and let the chicken rest for 5 minutes before serving. This keeps the juices in and results in tender slices.

Practical tips:

• Avoid overheating the garlic—keep it fragrant but not browned to prevent bitterness.
• If your chicken breasts are very thick, pound them to even thickness for even cooking.
• Use an instant-read thermometer to verify the internal temperature (165°F/74°C) for safe doneness.
• If the topping browns too quickly, tent loosely with foil for the remaining bake time.

Serving Suggestions

• Classic plate: Serve over buttery mashed potatoes or creamy polenta to soak up the sauce.
• Lighter option: Pair with a simple arugula salad tossed in lemon vinaigrette for brightness.
• Pasta night: Spoon the sauce and chicken over al dente linguine for a cozy pasta meal.
• Vegetable-forward: Serve with roasted asparagus or garlic green beans for a balanced plate.
• Casual family: Slice chicken and serve on toasted buns with a smear of extra Boursin for hearty sandwiches — great for leftovers.

For another effortless chicken bake that keeps dinner prep minimal, try this 4-Ingredient Ranch Chicken Bake.

Keeping it Fresh

• Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C), per USDA food safety guidance.
• Refrigeration: Store in an airtight container in the refrigerator for 3–4 days.
• Freezer: For longer storage, freeze in airtight, freezer-safe containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently in a 325°F oven until warmed through (avoid high heat that dries the chicken). Stovetop reheating in a covered skillet over low heat with a splash of broth helps retain moisture.

Chef’s Advice

• Even thickness: Pound chicken breasts to an even thickness for uniform cooking and juicier results.
• Cheese choice matters: Boursin gives an herb-forward, garlicky richness. If substituting, choose a spreadable cheese with similar fat content to maintain texture.
• Texture balance: The panko-Parmesan topping provides the crunchy counterpoint to the creamy filling—don’t skip it unless you want a fully creamy bake.
• Salt control: Taste your cheese and Parmesan before baking; some Boursin varieties and fresh Parm are quite salty. Adjust added salt accordingly.
• Doneness cues: Use an instant-read thermometer at the thickest part of the breast—165°F (74°C) is the safe target.

Fun Flavor Ideas

• Mediterranean twist: Add sun-dried tomatoes and chopped kalamata olives to the spinach-cheese mixture and use Italian-seasoned panko.
• Mushroom & thyme: Sauté sliced cremini mushrooms with the garlic before adding spinach and finish with a sprinkle of fresh thyme.
• Lighter, lower-fat version: Substitute half the Boursin with plain nonfat Greek yogurt and use a reduced-fat Parmesan; reduce panko to 1/2 cup and mix with finely chopped nuts for crunch.
• Gluten-free: Use gluten-free panko or crushed gluten-free crackers as a topping.
• Vegan-ish alternative: Use firm tofu or thick cauliflower steaks instead of chicken, replace Boursin with a dairy-free herbed “ricotta” (made from blended cashews) and use nutritional yeast in place of Parmesan.

Recipe Q&A

Q: Can I make this ahead of time?
A: Yes. Assemble the chicken and creamy spinach mixture in the baking dish, cover, and refrigerate for up to 24 hours. Add the panko-Parmesan topping just before baking to preserve crispness.

Q: My topping went soggy—how can I keep it crisp?
A: Toast the panko lightly in a small skillet with a bit of oil before sprinkling, and add it right before baking. Alternatively, broil 1–2 minutes at the end while watching closely.

Q: What if I only have thick chicken breasts?
A: Pound them to an even 1/2–3/4 inch thickness, or slice them horizontally into cutlets for quicker, more even cooking.

Q: Can this be made healthier?
A: Yes—use a lower-fat Boursin-style spread (or swap partially for Greek yogurt), reduce the panko, and serve with vegetables instead of starch to lower calories.

Q: How do I reheat leftovers without drying them out?
A: Reheat gently in a 325°F oven covered with foil, or warm in a skillet with a splash of chicken broth over low heat until just heated through.

Conclusion

Boursin Chicken is a comforting, elegant dish that transforms simple ingredients into something memorable—creamy, garlicky, and crisp in just about 40 minutes. Give it a try this week for a dinner that feels special with minimal fuss, and share your photos and tweaks so we can build a community of flavor-lovers together. For another take on Boursin-style chicken, see this thoughtful recipe from Salt & Lavender Boursin Chicken, and if you’re curious about a streamlined, four-ingredient option check out the 4-Ingredient Boursin Chicken from Thriving Home.