Creamy Boursin Chicken Recipe
Creamy Boursin Chicken is a luxurious and flavorful dish that combines tender chicken breasts with a rich and creamy Boursin cheese sauce. This recipe is perfect for a special dinner or when you want to impress your guests with a gourmet meal. In this article, we’ll guide you through the step-by-step process of creating this indulgent dish.
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
For the Boursin Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 package (5.2 ounces) Boursin Garlic & Herb cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Fresh parsley, for garnish
The Cooking Process
Cooking the Chicken
- Season the chicken breasts with salt and black pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until they are cooked through and have a golden-brown crust.
- Remove the cooked chicken from the skillet and set it aside.
Preparing the Boursin Sauce
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Add the Boursin Garlic & Herb cheese and Parmesan cheese to the skillet.
- Whisk the sauce continuously over medium heat until the cheeses have melted, and the sauce is smooth and creamy.
- Sprinkle in the dried thyme and stir to incorporate.
Combining the Chicken and Sauce
- Return the cooked chicken breasts to the skillet, nestling them into the creamy Boursin sauce.
- Simmer the chicken in the sauce for an additional 2-3 minutes, allowing the flavors to meld and the chicken to heat through.
Serving Your Creamy Boursin Chicken
- Garnish the dish with freshly chopped parsley for a pop of color and flavor.
- Serve the Creamy Boursin Chicken hot, with your choice of sides such as mashed potatoes, steamed vegetables, or a fresh salad.
Creamy Boursin Chicken is the epitome of indulgence and comfort, making it a fantastic choice for a delightful meal at home. The combination of succulent chicken and the rich, creamy Boursin sauce is a match made in culinary heaven. Whether you’re cooking for a special occasion or just craving some gourmet comfort food, this recipe is sure to satisfy your taste buds.
- Can I use chicken thighs instead of chicken breasts?
- Yes, you can use boneless, skinless chicken thighs for this recipe. They will also turn out delicious and tender.
- What is Boursin cheese, and where can I find it?
- Boursin cheese is a soft, creamy cheese that comes in various flavors. It’s typically available in the cheese section of most grocery stores.
- Can I make the sauce ahead of time and reheat it?
- Yes, you can make the Boursin sauce ahead of time and gently reheat it on the stove, adding a little extra cream or chicken broth if needed to maintain the desired consistency.
- Is this dish very garlicky with the Boursin cheese?
- The Boursin Garlic & Herb cheese does add a garlic flavor, but it’s not overwhelmingly garlicky. If you’re sensitive to garlic, you can adjust the amount of cheese to your liking.
- What wine pairs well with Creamy Boursin Chicken?
- A crisp white wine like Chardonnay or Sauvignon Blanc complements the creamy sauce and chicken beautifully.
- 2 large boneless and skinless chicken breasts halved horizontally to make 4
- ¼ cup All Purpose Flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- 1 small onion, very finely diced
- 4 oz. baby spinach leaves, optional
- ¾ cup chicken stock
- 1x 5 oz. pack of Boursin Garlic & Herbs Cheese, at room temperature
- Salt & Pepper, as needed
- Cut each chicken breast in half horizontally to make 4 even-sized pieces. In a large shallow dish, mix flour, garlic powder, onion powder, salt and black pepper. Dredge each chicken piece in the flour mixture, shake off excess, and set aside.
- In a large pan, heat 2 tablespoons of oil over medium-high heat. Cook the chicken for a few minutes on each side until they develop a golden crust and are nearly cooked through. Transfer them to a plate, lower the heat to medium.
- In the same pan, toss in the spinach and cook for about 30 seconds until it starts to wilt, then take it out and set it aside.
- Cook the onion for a couple of minutes until it's soft. If needed, add 1 tablespoon of oil to the pan.
- Pour in the chicken stock and mix in the Boursin until it's well combined with the stock. Let it simmer for a few minutes until the sauce starts to thicken. Return the spinach and the chicken, simmer for about 30 seconds to thicken. If the sauce is too thick, add a bit of stock; if too thin, simmer more.
- Serve and enjoy!
Store: Place the leftover Boursin Chicken in an airtight container. Ensure the container is tightly sealed to prevent moisture and air from entering. Store in the refrigerator. Leftovers can be kept for 3-4 days.
Reheat: When you want to eat it again, warm it up gently in a small saucepan on low heat, stirring every now and then until it's warm.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 1138Total Fat 58gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 41gCholesterol 135mgSodium 3053mgCarbohydrates 94gFiber 9gSugar 8gProtein 66g
The information contained herein is subject to change.