Description
This Boursin Chicken recipe features tender, pan-seared chicken breasts coated in a creamy, flavorful Boursin cheese sauce. Enhanced with shallots, garlic, white wine, and fresh parsley, it's a simple yet elegant dish perfect for a comforting dinner served alongside your favorite sides.
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, chopped
Instructions
- Season the chicken: Pat the chicken dry on both sides, coat each piece in 1 tablespoon of olive oil, then toss with paprika, onion powder, garlic powder, and black pepper to evenly coat all surfaces.
- Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken breasts and cook for 4 minutes per side, or until golden brown and the internal temperature reaches just below 165°F. If the outside browns too quickly, deglaze the pan by adding a tablespoon of water at a time.
- Cook the onion and garlic: Reduce heat to medium, add butter to the pan, and melt. Stir in the sliced shallot and cook until softened, about 2-3 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Make the cream sauce: Pour in the white wine and scrape the browned bits from the pan bottom to deglaze. Add chicken broth and Boursin cheese, stirring constantly to melt the cheese and combine ingredients. Simmer over medium-low heat until the sauce thickens slightly, then stir in fresh parsley.
- Cover the chicken and serve: Nestle the seared chicken breasts back into the sauce in the pan. Spoon the creamy Boursin sauce generously over each piece. Garnish with additional chopped parsley, chives, or parmesan cheese if desired, and serve immediately.
Notes
- If chicken breasts are large, slice in half lengthwise to create cutlets and pound to even thickness for uniform cooking.
- For a creamy Boursin chicken pasta, cook fettuccine or your favorite pasta according to package instructions, then toss it with the sauce, thinning with reserved pasta water if needed. Serve chicken breasts on top with fresh herbs and a squeeze of lemon juice.
- Serve as a side by roasting cherry tomatoes: place 2 pints whole cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with kosher salt, and bake at 425°F for about 20 minutes until bursting.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
