Description
This Boursin Chicken recipe features tender boneless skinless chicken breasts seared to golden perfection and simmered in a creamy, flavorful Boursin cheese sauce with shallots, garlic, and white wine. It’s a delicious and elegant main course perfect for an easy weeknight dinner or special occasion.
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
- 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 breasts dry on both sides. Coat them with 1 tablespoon of olive oil, then toss with paprika, onion powder, garlic powder, and black pepper until well coated.
- 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 on each side, or until golden brown and the internal temperature reaches just below 165°F. If the chicken browns too quickly, add a splash of water a tablespoon at a time to deglaze the pan.
- Cook the onion and garlic. Reduce heat to medium. Add the unsalted butter to the pan and melt. Add the sliced shallots and cook for 2-3 minutes until softened. Then add the minced garlic and cook for another minute until fragrant.
- Make the cream sauce. Pour in the white wine to deglaze the pan, scraping up any browned bits. Add the chicken broth and the Boursin cheese. Stir until the cheese melts completely and the sauce thickens slightly over medium-low heat. Stir in the chopped fresh parsley.
- Cover the chicken and serve. Nestle the chicken breasts back into the pan, spoon the creamy Boursin sauce over them. Garnish with extra parsley, chives, or parmesan cheese if desired. Serve immediately.
Notes
- If chicken breasts are large, cut them in half lengthwise to create cutlets and pound to even thickness for uniform cooking.
- To make creamy Boursin chicken pasta, cook your favorite pasta such as fettuccine according to package directions. Toss drained pasta with the creamy Boursin sauce, adding reserved pasta water to thin if needed, and serve chicken on top with fresh herbs and a squeeze of lemon juice.
- For a roasted tomato side dish, roast 2 pints of whole cherry tomatoes with olive oil and kosher salt in a 425°F oven for about 20 minutes until bursting.
