Boursin Chicken

Make this easy Boursin Chicken with tender chicken cutlets simmered in a creamy garlic herb cheese sauce. It’s a one-skillet dinner that goes from the stove to table in about 17 minutes.

The Basics for Boursin Chicken

• Chicken: Cutlets or boneless skinless chicken breasts sliced into thin cutlets work best because they cook quickly and stay tender. Boneless, skinless chicken thighs also work, but plan for a few extra minutes of cook time.
• Boursin: Garlic & Fine Herbs is the classic for this recipe, but any flavor works. Shallot and Chive and Caramelized Onion are great options.
• Variations: Add sliced mushrooms to the skillet after the chicken comes out, then continue with the sauce. Stir in fresh spinach at the end just until wilted. Sun-dried tomatoes are great stirred into the finished sauce.

Leftovers?

Store leftover Boursin chicken with the creamy sauce in an airtight container in the refrigerator for up to 4 days. Freeze portions in freezer bags for up to 2 months, and thaw in the fridge until ready to reheat.

Reheat the sauce on the stovetop with a splash of milk to loosen it. Add the chicken, cover, and heat just until warmed through so it stays tender and juicy.

Did you make this Boursin Chicken? Leave a comment and a rating below.

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

• Season chicken with salt and pepper.

• Heat olive oil in a skillet over medium-high heat. Add the chicken and cook 3-4 minutes per side or until browned and cooked through (cook in batches if using a smaller skillet). Remove and cover to keep warm.

• Add butter to the skillet. Stir in garlic and cook 30 seconds or just until fragrant.

• Add the chicken broth and scrape up any browned bits. Simmer 2 to 3 minutes.

• Stir in Boursin cheese and break it up with a spoon, whisking until melted and smooth.

• Return chicken to the skillet and spoon sauce over the top. Simmer 2 to 3 minutes.

• Garnish with parsley if using. Serve over mashed potatoes, pasta, or rice.

Calories: 192 | Carbohydrates: 1g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 701mg | Potassium: 438mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American

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