Boursin Chicken
This creamy dish features pan-seared chicken in a sublimely satiny Boursin cheese sauce. Made in one pan and ready in under 30 minutes, it’s the ultimate crowd-pleaser.
This dish is almost sinfully delicious! Most of the flavor comes from the herby, garlicky Boursin cheese. And since the cheese provides most of the robust flavor, you need little else for a rich and savory cream sauce.
I used chicken tenders this time, but you can use chicken breasts or chicken thighs just as easily. Since we’re coating the chicken pieces with flour, choose boneless, skinless chicken for the best result.
Looking for a gluten-free meal? Use cornstarch instead of flour!
I love the pop of fresh tomatoes in this dish! That said, you can swap in your favorite fresh or frozen vegetable, or add more veggies to stretch the meal. Great options include broccoli, carrots, asparagus, peas, and green beans – both fresh and frozen work here.
Serve this dish with something to soak up the sauce! I served this dish with fluffy rice, but mashed potatoes, buttered noodles, couscous, or your favorite grain would be equally fabulous. Even warm bread would be amazing; anything to get everything last drop of this incredible sauce.
Boursin Chicken
Ingredients
- 1 pound chicken tenders, or boneless, skinless chicken breasts or thighs
- Salt and freshly ground black black pepper
- 1/4 cup all-purpose flour, or cornstarch for a gluten-free dish
- 1 tablespoon olive oil, or more if needed
- 5.3- ounce package Boursin cheese, garlic and fine herbs preferred
- 3/4 cup chicken broth
- 1 pint grape tomatoes, or cherry tomatoes
- Chopped fresh chives or parsley for serving, optional
- Crushed red pepper flakes for serving, optional
Instructions
- If using chicken breasts that are thicker than 1/2-inch, place them between pieces of plastic wrap or parchment paper and pound to 1/2-inch thickness.
- Season both sides of the chicken with salt and pepper. Place the flour on a plate, add the chicken and turn to coat. Shake off excess flour.
- Heat the oil in a large skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until golden brown on both sides. If necessary, add more oil to the pan between batches.
- Transfer the chicken to a plate (it will finish cooking in the sauce).
- Add the broth to the pan and bring to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to medium-low and add the Boursin cheese. Stir until the cheese has melted (use a whisk if needed to help make sure the sauce isn’t lumpy).
- Return the chicken to the pan with any juices. Add the tomatoes.
- Simmer for 5 minutes, until the chicken is cooked through and the sauce thickens.
- Top with chives or parsley and crushed red pepper flakes (if using) and serve.