Creamy Boursin Chicken Bake with Spinach & Artichokes
This creamy Boursin chicken bake is made with a simple Boursin cheese sauce poured over seasoned chicken, spinach, and artichokes. An easy one-pan dinner that feels elevated but is perfect for busy weeknights.
Ingredients
- 3-4 boneless skinless chicken breasts
- 1-2 5.2 oz package Boursin cheese (garlic & herb) (double for extra creaminess)
- ¼ cup chicken broth
- 3-4 cups fresh baby spinach
- 1 cup canned artichoke hearts drained and chopped
- 2-3 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika optional
- Optional toppings: grated parmesan mozzarella, red pepper flakes, fresh parsley
Let's Make It
- Preheat oven to 400°F. Lightly grease a baking dish.
- In a small saucepan over medium-low heat, add Boursin cheese and chicken broth. Stir until melted and smooth. Remove from heat. (Double the batch if you want it extra creamy)
- Spread spinach evenly across the bottom of the baking dish. Sprinkle chopped artichokes over the spinach.
- Place chicken breasts on top. Drizzle with olive oil and season with salt, sauce, pepper, garlic powder, paprika, and minced garlic.
- Pour the warm Boursin sauce evenly over the chicken and veggies.
- Cover loosely with foil and bake for 20–25 minutes.
- Remove foil and bake another 10 minutes, until chicken reaches 165°F and sauce is bubbly.
- Optional: Add cheese on top and broil 1–2 minutes if desired.
- Let rest 5 minutes before serving.