Description
This delicious Boursin Chicken recipe features tender, seared chicken breasts smothered in a creamy, flavorful Boursin cheese sauce with shallots, garlic, white wine, and fresh parsley. Perfect for an elegant dinner that's both easy and impressive.
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 more chicken broth as substitute)
- 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 extra virgin olive oil, then toss with paprika, onion powder, garlic powder, and black pepper until evenly coated.
- 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 they are golden brown and the internal temperature reaches just below 165°F. Add a splash of water, one tablespoon at a time, to deglaze the pan if the chicken is browning too quickly.
- Cook the onion and garlic: Reduce heat to medium and add the unsalted butter to the same pan. Once melted, add the thinly sliced shallots and cook for 2 to 3 minutes until soft. Add the minced garlic and cook for an additional minute until fragrant.
- Make the cream sauce: Pour in the white wine and use a spoon to scrape the browned bits off the pan bottom to deglaze. Add the chicken broth and then add the Boursin cheese. Stir continuously to melt the cheese into a creamy sauce. Let the sauce simmer over medium-low heat to thicken slightly, then stir in the fresh chopped parsley.
- Cover the chicken and serve: Nestle the chicken breasts back into the pan, spoon the creamy Boursin sauce over each piece, and heat everything together for a minute. Serve immediately with additional parsley, chives, or parmesan cheese as garnish if desired.
Notes
- If chicken breasts are large, cut them in half lengthwise to make cutlets and pound them to an even thickness for uniform cooking.
- For a creamy Boursin chicken pasta, cook your favorite pasta (e.g., fettuccine) according to package instructions. Toss the drained pasta with the creamy sauce, adding reserved pasta water as needed to thin sauce. Serve chicken on top 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, and sprinkle with kosher salt. Roast at 425°F for about 20 minutes until bursting.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
