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Boursin chicken on a plate with mashed potatoes and roasted cherry tomatoes

Creamy Boursin Chicken

4.85 from 13 votes
This creamy Boursin Chicken is a quick and flavorful recipe featuring tender chicken smothered in a rich Boursin cheese sauce. Serve it with pasta, rice, or veggies for an easy yet impressive dinner.
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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings
Author: Molly Thompson

INGREDIENTS

  • 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
  • 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 dry on both sides, coat in olive oil and toss with the paprika, onion powder, garlic powder, and black pepper.
    4 (4-5 oz) boneless skinless chicken breasts, 2 Tablespoons extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 teaspoon onion powder
  • Sear the chicken: Drizzle another Tablespoon of oil in a large saucepan or skillet over medium-high heat. Once it’s hot and shimmering, add the seasoned chicken and cook for 3-4 minutes on each side or until the internal temperature reaches just below 165°F and the chicken is golden brown. Add a splash of water a Tablespoon at a time to deglaze the pan if the outside is browning too fast.
  • Cook the onion and garlic: Turn the heat down to medium heat and melt the butter. Add the shallots and cook to soften for 2-3 minutes then add the minced garlic and cook for another minute until it's fragrant.
    2 Tablespoons unsalted butter, 1 medium shallot, 3 cloves garlic
  • Make the cream sauce: Pour in the white wine and scrape the brown bits off the bottom to deglaze the pan. Add the chicken broth then the wheel of Boursin cheese and stir to melt. Simmer over medium-low to thicken slightly then stir in the parsley.
    1/4 cup white wine, 1/2 cup low sodium chicken broth, 1 (5.2-oz) package Boursin cheese, 2 Tablespoons fresh parsley
  • Cover the chicken and serve: Nestle the chicken breast back into the pan and spoon the creamy sauce on top of each piece of chicken. Serve it right away with more chopped parsley, chives, or parmesan cheese.

Recipe Equipment

Large skillet like a cast-iron skillet

Notes

Chicken. If your chicken breasts are especially large, cut them in half lengthwise to create chicken cutlets. Pound them to an even thickness for even cooking.
Creamy Boursin chicken pasta: cook pasta according to package directions (like fettuccine). Toss the drained pasta with the creamy sauce, adding a bit of pasta water to thin out the sauce as needed. Serve the chicken on top of the best with fresh herbs and a squeeze of lemon juice.
Roasted tomatoes side dish: place 2 pints of whole cherry tomatoes in a large baking and drizzle with olive oil and sprinkle with kosher salt. Bake at 425°F until bursting, about 20 minutes.

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 5.1g | Protein: 28.5g | Fat: 28.5g | Cholesterol: 135.9mg | Sodium: 285mg | Fiber: 0.4g | Sugar: 2.2g | Vitamin A: 172.5IU | Vitamin C: 1.3mg
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