Easy Boursin Chicken Dinner
Creamy, garlicky Boursin chicken made in one skillet with tender seared chicken breasts and a rich herb sauce. Ready in about 30 minutes and perfect over mashed potatoes, rice, or pasta.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts patted dry
- 1 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 1 tsp garlic powder
- 0.5 tsp paprika sweet or smoked
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 0.5 cup low-sodium chicken broth
- 0.5 cup heavy cream
- 5.2 ounce Boursin Garlic & Fine Herbs cheese one package
- 2 cup baby spinach optional
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Slice thick chicken breasts horizontally to create evenly sized cutlets. Pat dry with paper towels.
- Season both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear until golden, about 4 to 5 minutes per side, until just cooked through. Transfer to a plate.
- Reduce heat to medium. Pour in chicken broth and scrape up browned bits with a wooden spoon. Simmer 2 minutes to reduce slightly.
- Stir in heavy cream and crumble in the Boursin. Whisk until the cheese melts and the sauce is smooth and lightly thickened, about 2 to 3 minutes.
- Return chicken and any accumulated juices to the skillet. Simmer gently 2 to 3 minutes, until the chicken reaches 165°F and is coated in sauce.
- Fold in spinach until just wilted, then stir in lemon juice. Adjust salt and pepper to taste.
- Garnish with parsley and serve immediately with mashed potatoes, rice, or buttered noodles.
Notes
For thicker sauce, simmer a few extra minutes after adding the Boursin and cream. If the sauce gets too thick, splash in more broth. Swap chicken breasts for boneless thighs if you prefer.