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.

Course Main Course

Cuisine American, French

Diet Gluten Free

Keyword boursin,, chicken

Prep Time 10

Total Time 10

Servings

Calories 213kcal

Author Robin Miller

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.

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