Description
This Easy Boursin Chicken recipe combines tender, seared chicken breasts with a rich, creamy sauce made from Boursin garlic & fine herbs cheese, mushrooms, and heavy cream. It’s a flavorful and elegant dish that comes together quickly on the stovetop, perfect for a comforting weeknight dinner or a special occasion.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Cooking
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
Sauce
- 0.5 cup chicken broth
- 5.2 ounces Boursin garlic & fine herbs cheese
- 0.5 cup heavy cream
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat and Season the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with salt and black pepper to enhance flavor.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook until they develop a golden-brown crust on both sides, about 4-5 minutes per side. Once seared, remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, melt the unsalted butter. Add the sliced mushrooms and cook them until they are nicely browned and tender, approximately 6-7 minutes.
- Sauté the Garlic: Add the minced garlic to the mushrooms and sauté for about 1 minute, just until fragrant, being careful not to burn the garlic.
- Deglaze the Pan: Pour in the chicken broth while scraping the skillet’s bottom to loosen any flavorful browned bits. Allow the broth to simmer for 2-3 minutes to reduce slightly.
- Add Cheese and Cream: Stir in the Boursin garlic & fine herbs cheese until it melts into the broth, then pour in the heavy cream and mix until smooth and well combined.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, spoon some sauce over the top, cover, and let simmer gently for 8-10 minutes or until the chicken is cooked through and juicy.
- Garnish and Serve: Sprinkle the dish with freshly chopped parsley for a fresh pop of color and flavor. Serve the chicken hot with the creamy sauce spooned over the top.
Notes
- Ensure the chicken breasts are patted dry well to get a good sear and crust.
- If Boursin cheese is unavailable, you can substitute with cream cheese mixed with minced garlic and fresh herbs.
- For a lower-fat version, use half-and-half instead of heavy cream.
- Serve with a side of rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
