Description
Enjoy a comforting One-Pan Boursin Chicken and Vegetables recipe—creamy, herb-infused chicken baked with tender roasted vegetables for an easy and flavorful dinner.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 2 tablespoons olive oil
- 2 cups baby potatoes (halved)
- 1 cup carrots (sliced)
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 1 package (150g) Boursin cheese (garlic & herb)
- 1/2 cup chicken broth
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- Fresh parsley (chopped)
- Optional lemon juice
Instructions
1. Preheat oven to 400°F (200°C) and lightly grease a baking dish.
2. Pat chicken dry and season with salt, pepper, paprika, and Italian herbs.
3. Toss potatoes, carrots, broccoli, bell pepper, and zucchini with olive oil, salt, and pepper.
4. Spread vegetables on the pan and place chicken pieces on top.
5. Mix Boursin cheese with chicken broth and minced garlic until smooth.
6. Spoon the mixture over the chicken and vegetables.
7. Bake for 30–35 minutes until chicken is cooked and vegetables are tender.
8. Broil for 2–3 minutes for a golden finish if desired.
9. Garnish with parsley and optional lemon juice before serving.
Notes
- Swap vegetables based on season such as green beans or asparagus.
- Parboil potatoes for 5–7 minutes for extra crispiness.
- Add cream or Parmesan for a richer sauce.
- Store leftovers in the fridge for up to 3 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg