Creamy Boursin Chicken

5 from 1 vote

This creamy Boursin chicken is one of those dinners that looks and tastes a little fancy but is actually incredibly easy to make.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings:

4 thin boneless skinless chicken breasts (6-7 ounces each) or 2 large chicken breasts, sliced in half lengthwise.
1 teaspoon Italian seasoning
2 tablespoons olive oil divided
1 tablespoon unsalted butter
1 large shallot finely diced
2 garlic cloves minced
1 ¼ cups chicken broth
1 5.3 ounce package Boursin Garlic & Fine Herbs, softened
¼ cup heavy cream
½ teaspoon cornstarch
1 teaspoon water
salt and pepper to taste
2 teaspoons chopped fresh parsley

Pat chicken breasts dry with paper towels. Season both sides with Italian seasoning, Kosher salt and freshly cracked pepper.
Heat a large cast iron or stainless-steel skillet over medium-high heat. Add the olive oil and butter.
Once the butter is foaming, add the chicken. Cook for 3-4 minutes per side, until deeply golden and the thickest part of the chicken’s internal temperature reaches 165°F. Depending on the thickness of the chicken, you may need to reduce the heat to medium-low or low and cover the skillet with a lid to finish cooking.
Transfer the chicken to a plate and tent loosely with foil to keep warm.
Add the shallot to the skillet and cook for 2-3 minutes, until softened. Add the garlic and cook for 30 seconds until fragrant.
Stir in the chicken broth, scraping up the browned bits from the skillet. Simmer for 3-4 minutes to reduce the broth slightly.
Reduce heat to medium-low. Stir in the Boursin cheese until smooth and fully incorporated, then stir in the heavy cream. For a thicker sauce, make a cornstarch slurry by mixing together 1/2 tsp cornstarch and 1 tsp water in a small bowl. Stir the slurry into the sauce and simmer for 1-2 minutes, until slightly thickened.
Return the chicken to the skillet and spoon the sauce over each piece. Gently simmer for 2-3 minutes to warm the chicken and coat with the sauce.
Garnish with fresh chopped parsley and serve over mashed potatoes.

Don't overcrowd the skillet. If your chicken pieces are large, cook them in batches so they sear instead of steam.
For the best sear, pat the chicken dry before seasoning. The skillet and oil/butter must be hot before adding the chicken.
Let the chicken develop some color. Those browned bits left behind in the skillet add a ton of flavor to the sauce.
Lower the heat before adding the Boursin and cream. You want the sauce to gently simmer rather than aggressively boil.
If the sauce gets too thick, add a splash of chicken stock until it reaches your desired consistency.
Taste before adding additional salt to the sauce. Boursin cheese and chicken stock both contain salt, so you may not need much.