Description
This Boursin Chicken recipe features tender, pan-seared chicken breasts coated in a creamy, flavorful sauce made with Boursin cheese, garlic, shallots, white wine, and fresh parsley. It's a quick and elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 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
- 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 it evenly in 1 tablespoon of olive oil, then toss with paprika, onion powder, garlic powder, and black pepper until well coated.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium-high heat until hot and shimmering. Add the seasoned chicken breasts and cook for 4 minutes on each side or until golden brown and the internal temperature reaches 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 the heat to medium and melt the unsalted butter in the same pan. Add the thinly sliced shallots and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Make the cream sauce: Pour in the white wine and scrape the brown bits off the bottom of the pan to deglaze. Add the chicken broth, then add the Boursin cheese and stir until melted and combined. Simmer on medium-low heat to thicken slightly, then stir in fresh parsley.
- Cover the chicken and serve: Nestle the chicken breasts back into the pan with the sauce and spoon creamy sauce over each piece. Serve immediately garnished with additional chopped parsley, chives, or parmesan cheese if desired.
Notes
- If chicken breasts are large, cut in half lengthwise to create cutlets and pound to even thickness for consistent cooking.
- For a creamy Boursin chicken pasta, cook pasta such as fettuccine according to package directions, then toss with the creamy sauce and a bit of pasta water to thin as needed. Serve chicken on top with fresh herbs and a squeeze of lemon juice.
- For a roasted tomato side dish, place 2 pints of whole cherry tomatoes in a baking dish. Drizzle with olive oil and sprinkle with kosher salt, then roast at 425°F for about 20 minutes until bursting.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
