Description
A creamy and flavorful Boursin Chicken recipe featuring tender seared chicken breasts simmered in a rich garlic and shallot cream sauce with Boursin cheese and fresh parsley.
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 (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 until evenly coated.
- Sear the chicken: Heat the remaining 1 Tablespoon 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 golden brown and just shy of 165°F internal temperature. Add splashes of water a tablespoon at a time to deglaze the pan if browning too quickly.
- Cook the onion and garlic: Reduce heat to medium and melt the butter in the same skillet. Add the sliced shallots and cook for 2-3 minutes until softened. Add minced garlic and cook an additional 1 minute until fragrant.
- Make the cream sauce: Pour in the white wine and use a spatula to scrape up any browned bits from the bottom of the pan. Add the chicken broth and then the Boursin cheese. Stir continuously to melt the cheese into the sauce. Simmer the sauce over medium-low heat to thicken slightly. Stir in fresh parsley.
- Cover the chicken and serve: Nestle the chicken breasts back into the pan and spoon the creamy Boursin sauce over each piece. Serve immediately garnished with additional chopped parsley, chives, or parmesan cheese if desired.
Notes
- If chicken breasts are large, slice in half lengthwise and pound to even thickness for quicker, even cooking.
- For Boursin chicken pasta, cook pasta like fettuccine according to package directions, toss with sauce and chicken, adding pasta water to thin sauce as needed. Finish with fresh herbs and a squeeze of lemon.
- Serve with roasted tomatoes made by baking 2 pints cherry tomatoes at 425°F for 20 minutes drizzled in olive oil and sprinkled with kosher salt.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 105 mg
