Description
This Boursin Chicken recipe features tender, juicy chicken breasts seared to golden perfection and smothered in a rich and creamy Boursin cheese sauce with shallots, garlic, and fresh parsley. Perfect for an elegant yet easy dinner, it can be served alone or with pasta and roasted tomatoes for a complete meal.
Ingredients
Scale
Chicken and Seasoning
- 4 (4-5 oz) boneless skinless chicken breasts
- 2 Tablespoons extra virgin olive oil divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
Sauce
- 2 Tablespoons unsalted butter
- 1 medium shallot thinly sliced
- 3 cloves garlic minced
- 1/4 cup white wine or more chicken broth
- 1/2 cup low sodium chicken broth
- 1 (5.2-oz) package Boursin cheese (or 2/3 cup homemade Boursin cheese)
- 2 Tablespoons fresh parsley
Instructions
- Season the chicken: Pat the chicken dry on both sides, coat with 1 tablespoon olive oil, and toss with paprika, garlic powder, onion powder, and black pepper until evenly coated.
- Sear the chicken: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for 4 minutes on each side, or until golden brown and the internal temperature is just below 165°F. Add a splash of water a tablespoon at a time to deglaze the pan if the chicken browns too quickly.
- Cook the onion and garlic: Reduce heat to medium, add butter to the skillet and melt. Add shallots and cook until softened, about 2-3 minutes. Stir in minced garlic and cook an additional minute until fragrant.
- Make the cream sauce: Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom. Add chicken broth and Boursin cheese, stirring continuously until the cheese melts and the sauce begins to thicken over medium-low heat. Stir in fresh parsley.
- Cover the chicken and serve: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon extra sauce over the chicken. Serve immediately garnished with additional parsley, chives, or parmesan cheese as desired.
Notes
- If chicken breasts are large, slice them in half lengthwise to create cutlets and pound to even thickness for consistent cooking.
- For a creamy Boursin chicken pasta, cook pasta according to package instructions, toss with the prepared Boursin sauce adding pasta water to thin if needed, and serve chicken on top with fresh herbs and a squeeze of lemon juice.
- Roasted tomatoes make a great side: roast 2 pints of cherry tomatoes drizzled with olive oil and sprinkled with kosher salt at 425°F for 20 minutes until bursting.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
