Creamy Boursin Chicken
This easy Boursin chicken recipe pairs tender golden chicken breasts with a rich, creamy garlic and herb sauce. Made in one skillet and ready in about 30 minutes, it's an easy weeknight dinner that's elegant enough for entertaining.
Servings: 4
Calories: 446kcal
Equipment
- 12" fry pan, skillet, or 3 ½ quart braiser with a tight fitting lid
Ingredients
- 1 ½ pounds boneless skinless chicken breasts 2-3 pieces
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ¼ cup finely chopped shallot 1 small, 2 ounces
- ¼ cup dry white wine sub more broth or water
- 34 - 1 cup chicken broth
- 5.3 ounce package Garlic & Fine Herbs Boursin
- ½ tablespoon chopped fresh parsley
- 1 tablespoon cornstarch
- 1 tablespoon water to slurry the starch
Instructions
Split the chicken breasts
- Split the breasts horizontally into 4-6 cutlets. Season with salt and pepper on both sides.
Sear the chicken
- Add butter and olive oil to the skillet and when hot and bubbly, add the chicken breasts smooth side down first. Cook until the chicken is golden on the top side, 6-7 minutes. Remove to a plate and keep warm.
Make the sauce
- Add the shallots to the pan and saute until soft, about 2 minutes, then deglaze with the white wine. Cook until most of the wine is gone. Add ¾ cup of broth and the Boursin and whisk until smooth.
- Whisk together the cornstarch and cold water until smooth. Whisk into the gently simmering sauce and cook 1–2 minutes until the sauce is silky and lightly coats the back of a spoon.
Finish and serve
- Return the chicken to the skillet, spoon the sauce over the top, cover, and simmer gently until the chicken reaches 160–162°F, 3-4 minutes. Rest chicken a few minutes and finish with parsley.
Notes
Boursin cheese: Garlic & Fine Herbs is the flavor used and tested for this recipe. Other flavors such as Shallot & Chive or Cracked Black Pepper should also work well, although I have not tested them.
To reheat: Reheat gently in a covered skillet over low heat until hot. If needed, add a splash of broth to loosen the sauce. To microwave, reheat at reduced power in short intervals until hot, stirring the sauce when possible.
Nutrition
Calories: 446kcal | Carbohydrates: 7g | Protein: 40g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 888mg | Potassium: 750mg | Fiber: 1g | Sugar: 3g | Vitamin A: 613IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg