Description
This Boursin Chicken recipe features tender boneless, skinless chicken breasts seared to golden perfection and served with a luscious cream sauce made from Boursin cheese, shallots, garlic, white wine, and chicken broth. It’s a rich, flavorful dish perfect for an elegant dinner or a special weeknight meal.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken breasts (4-5 oz each)
- 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 additional 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 with 1 tablespoon of olive oil, then toss with paprika, onion powder, garlic 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 just below 165°F internal temperature. If the outside browns too quickly, add a splash of water, tablespoon at a time, to deglaze the pan.
- Cook the onion and garlic: Reduce heat to medium. Melt butter in the same skillet. Add the sliced shallots and cook until softened, about 2-3 minutes. Add minced garlic and cook for another minute until fragrant.
- Make the cream sauce: Pour in the white wine and scrape brown bits off the skillet bottom to deglaze. Add chicken broth and Boursin cheese. Stir continuously until cheese melts and sauce thickens slightly, about 3-5 minutes. Stir in fresh parsley.
- Cover the chicken and serve: Nestle chicken breasts back into the skillet, spoon sauce over the top, and heat briefly to warm through. Serve immediately garnished with additional parsley, chives, or parmesan cheese if desired.
Notes
- If chicken breasts are large, slice in half lengthwise and pound to even thickness for uniform cooking.
- For a creamy Boursin chicken pasta, cook your favorite pasta like fettuccine according to package directions. Toss drained pasta with the creamy sauce, adding reserved pasta water to loosen if needed, then top with chicken breasts and fresh herbs.
- Roasted tomatoes are a great side: toss 2 pints whole cherry tomatoes with olive oil and kosher salt, bake at 425°F until bursting, about 20 minutes.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 95 mg
