Description
This creamy Boursin chicken recipe features juicy seared chicken breasts smothered in a rich and flavorful garlic and herb Boursin cheese sauce. Enhanced with shallots, white wine, and fresh parsley, it's an easy and elegant main course perfect for weeknight dinners or entertaining guests.
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
- 2 Tablespoons fresh parsley
Instructions
- Season the chicken: Pat the chicken breasts dry on both sides. Coat them with 1 tablespoon of olive oil and 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 skillet over medium-high heat. When hot, 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. Add a splash of water a 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 skillet. Add the shallots and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook 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 the chicken broth and Boursin cheese, stirring constantly to melt the cheese into a creamy sauce. Simmer over medium-low heat to thicken slightly, then stir in the fresh parsley.
- Cover the chicken and serve: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon the creamy sauce over each piece of chicken. Serve immediately, garnishing with additional chopped parsley, chives, or grated parmesan 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 fettuccine or pasta of choice and toss with the sauce, adding some pasta water to adjust consistency. Serve chicken on top with fresh herbs and lemon juice.
- For a roasted tomato side, place 2 pints cherry tomatoes in a baking dish, drizzle with olive oil and kosher salt, and roast at 425°F for 20 minutes until bursting.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
