Description
Turn ordinary chicken breasts into a creamy, herb-forward dinner with a crunchy breadcrumb finish.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz Boursin cheese (any variety you like)
- 2 cups fresh spinach leaves
- 3 garlic cloves, finely chopped
- 2 Tbsp olive oil
- 1 cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil or spray a baking dish.
- Warm the olive oil in a skillet over medium heat. Add the chopped garlic and cook about 1 minute, just until it becomes fragrant.
- Add the spinach to the pan and toss briefly until it collapses and is bright green. Remove the skillet from the heat.
- Stir the Boursin into the warm spinach until the cheese melts into a smooth, herby sauce.
- Arrange the chicken breasts in the prepared dish. Spoon the spinach–Boursin mixture evenly over each breast so they’re generously coated.
- Mix the panko and Parmesan together, then sprinkle that crumb mixture over the sauced chicken.
- Bake uncovered for 25–30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C) and the topping is golden.
- Let the chicken rest for about 5 minutes before serving, then plate and enjoy.
Notes
Quick note: using fresh-grated Parmesan and fresh spinach gives the best flavor and texture.
Nutrition
- Serving Size: 1 chicken breast with sauce (200g)
- Calories: 420
- Sugar: 1g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 100mg