What’s in This Boursin Chicken Recipe?
Creamy Boursin cheese adds so much flavor to this rich chicken recipe. Serve with a side of vegetables, potatoes, rice, or pasta to complement the creamy sauce.
Chicken: Boneless, skinless chicken breasts work best for this recipe, but you could also use thighs. Seasonings: Garlic powder, salt, pepper, and onion powder add flavor to the chicken that perfectly complements the Boursin. Broth: Low-sodium chicken broth helps thin out the Boursin to create a creamy sauce. Boursin Cheese: Adds creaminess, tanginess, and rich herbal flavor. Spinach: A handful of fresh spinach adds color and extra nutrients to this dish.
Variations To Try
There are tons of flavors of Boursin cheese you could use to make this chicken recipe. I like the original garlic and fine herbs flavor, but the shallot and chive, basil and chive, or caramelized onion and herbs flavors also work well. You can substitute Boursin with other creamy cheeses like cream cheese or goat cheese, but the flavor profile will change. Boursin cheese is unique for its herbs and garlic flavor.
How to Store and Reheat
Store leftover Boursin chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
How to Freeze
This recipe can be frozen, although the texture of the sauce might alter slightly upon thawing. To freeze, cool the chicken and sauce completely, then portion into airtight containers or Ziplock bags, seal tightly, and label with the date. Properly stored, it can last for up to 2-3 months in the freezer. When ready to use, thaw it in the refrigerator overnight before reheating.
Notes from the Test Kitchen
If the sauce is too thin, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce. Cook for an additional minute until the sauce thickens.
How to Make Boursin Chicken Step by Step
Season the Chicken: Pat dry 4 boneless, skinless chicken breasts and pound them to an even thickness. Season with 1 teaspoon of garlic powder, 1 teaspoon of salt, ½ teaspoon of pepper, and ¼ teaspoon of onion powder. Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Sear the chicken for 6-7 minutes on each side until golden brown and cooked through. Ensure the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside. Make the Sauce: Pour 1 cup of chicken broth into the skillet and add a 5.2-ounce wheel of Boursin cheese. Stir until the sauce is smooth, and let it reduce for 5 minutes. Warm and Serve: Add the chicken back to the skillet, along with the optional handful of fresh spinach. Let it warm through. Serve with fresh parsley and enjoy.
More Skillet Chicken Recipes We Love
Greek Chicken Skillet Sour Cream Chicken Skillet Creamy Chicken Skillet Pesto Chicken Skillet Italian Chicken Skillet Creamy Lemon Chicken Skillet Chicken Chasseur
