Description
This creamy Boursin chicken recipe features tender seared chicken breasts smothered in a rich, flavorful sauce made with shallots, garlic, white wine, chicken broth, and creamy Boursin cheese. Simple yet elegant, it's perfect for a quick 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
- 1/4 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, chopped
Instructions
- Season the chicken: Pat the chicken breasts dry on both sides. Coat them with 1 tablespoon of olive oil and toss with paprika, onion powder, garlic 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 until shimmering. Add the seasoned chicken and cook for 4 minutes on each side until golden brown and the internal temperature is just below 165°F. If the outside browns too quickly, add a tablespoon of water at a time to deglaze the pan.
- Cook the onion and garlic: Reduce heat to medium. Melt the butter in the same pan, then add the sliced shallot and cook for 2-3 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Make the cream sauce: Pour in the white wine, scraping the brown bits off the bottom of the pan to deglaze. Add the chicken broth and the Boursin cheese, stirring to melt and combine. Simmer over medium-low heat until the sauce thickens slightly. Stir in the chopped parsley.
- Cover the chicken and serve: Nestle the chicken breasts back into the pan, spoon the creamy sauce over each piece, and serve immediately. Garnish with additional parsley, chives, or parmesan cheese if desired.
Notes
- If your chicken breasts are large, cut them in half lengthwise to create cutlets and pound to an even thickness for uniform cooking.
- For a creamy Boursin chicken pasta, cook fettuccine according to package instructions, then toss with the creamy sauce and a little pasta water to thin if needed. Serve the chicken on top with fresh herbs and a squeeze of lemon juice.
- For a delicious side, roast 2 pints of whole cherry tomatoes tossed with olive oil and kosher salt at 425°F for about 20 minutes until they burst.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 90 mg
