Description
This creamy Boursin Chicken recipe features tender boneless skinless chicken breasts seared to golden perfection and smothered in a rich, flavorful sauce made with white wine, chicken broth, and Boursin cheese. Finished with fresh parsley, this dish is perfect for an elegant yet simple dinner.
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 (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 breasts dry on both sides, then coat them evenly with 1 tablespoon of extra virgin olive oil. Toss with the paprika, garlic powder, onion powder, and black pepper, ensuring each piece is well seasoned.
- Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet 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. If the chicken browns too quickly, add a splash of water (1 tablespoon at a time) to deglaze the pan.
- Cook the onion and garlic: Reduce heat to medium. Add the unsalted butter to the skillet and melt it. Add the thinly sliced shallots and cook for 2-3 minutes until softened. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Make the cream sauce: Pour in the white wine and scrape the bottom of the pan to lift the brown bits for extra flavor. Add the low sodium chicken broth and the Boursin cheese. Stir continuously to melt the cheese into the sauce. Let the sauce simmer over medium-low heat to thicken slightly. Stir in the fresh parsley.
- Cover the chicken and serve: Nestle the chicken breasts back into the pan. Spoon the creamy Boursin sauce generously over each piece of chicken. Serve immediately, garnishing with additional chopped parsley, chives, or Parmesan cheese if desired.
Notes
- If chicken breasts are large, slice them in half lengthwise to make cutlets and pound them to even thickness for consistent cooking.
- For a creamy Boursin chicken pasta, cook fettuccine according to package directions, then toss with the sauce, adding pasta water as needed to thin. Serve chicken on top with fresh herbs and a squeeze of lemon juice.
- For a tasty side, roast 2 pints of whole cherry tomatoes drizzled with olive oil and kosher salt at 425°F for about 20 minutes until bursting.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 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: 32 g
- Cholesterol: 100 mg
