Description
This Boursin Chicken recipe features tender, pan-seared chicken breasts smothered in a creamy, flavorful Boursin cheese sauce with shallots, garlic, and fresh parsley. It's a simple yet elegant dish perfect for a comforting weeknight dinner or a special occasion meal.
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 teaspoon onion powder
- 1/4 teaspoon black pepper
Sauce Ingredients
- 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. Coat them in 1 tablespoon of olive oil, then toss with paprika, garlic powder, onion powder, and black pepper to evenly season.
- Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large saucepan or skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for 4 minutes on each side until golden brown and the internal temperature reaches just below 165°F. Add a splash of water, 1 tablespoon at a time, to deglaze the pan if the chicken browns too quickly.
- Cook the onion and garlic: Reduce heat to medium and melt the butter in the same pan. Add the thinly sliced shallots and cook for 2-3 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Make the cream sauce: Pour in the white wine to deglaze the pan, scraping up the browned bits. Add the chicken broth, then stir in the Boursin cheese until fully melted and incorporated. Allow the sauce to simmer over medium-low heat to thicken slightly. Stir in the fresh parsley.
- Cover the chicken and serve: Nestle the seared chicken breasts back into the pan and spoon the creamy Boursin sauce over each piece. Serve immediately garnished with additional parsley, chives, or Parmesan cheese if desired.
Notes
- If chicken breasts are large, slice in half lengthwise to create cutlets and pound to an even thickness for consistent cooking.
- For a creamy Boursin chicken pasta, cook your favorite pasta like fettuccine. Toss drained pasta with the creamy sauce, adding pasta water to thin if needed. Serve chicken atop the pasta with fresh herbs and a squeeze of lemon juice.
- To make a roasted tomato side dish, place 2 pints of whole cherry tomatoes in a baking dish, drizzle with olive oil, sprinkle with kosher salt, and roast at 425°F for about 20 minutes until bursting.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 110 mg
