Boursin Chicken Recipe

Introduction

Boursin Chicken is a creamy, flavorful dish that makes weeknight dinners feel special. Tender chicken cutlets are cooked to perfection and smothered in a rich Garlic & Fine Herbs Boursin cheese sauce. It’s simple to prepare and pairs beautifully with mashed potatoes, pasta, or rice.

Ingredients

• 4 chicken cutlets (or 2 large chicken breasts, sliced in half lengthwise to make thinner cutlets)
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic (minced)
• ½ cup chicken broth
• 1 (5.2 ounce) package Garlic & Fine Herbs Boursin cheese
• Chopped fresh parsley (for garnish, optional)

Instructions

1. Step 1: Season the chicken cutlets evenly with salt and black pepper.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 3–4 minutes on each side until browned and fully cooked. If your skillet is small, cook the chicken in batches. Remove the chicken from the skillet and cover to keep warm.
3. Step 3: Add butter to the same skillet. Stir in the minced garlic and cook for about 30 seconds, just until fragrant but not browned.
4. Step 4: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Let it simmer for 2 to 3 minutes to slightly reduce.
5. Step 5: Add the Boursin cheese to the skillet. Break it up with a spoon and stir or whisk until the cheese melts completely into a smooth, creamy sauce.
6. Step 6: Return the cooked chicken to the skillet. Spoon the sauce over the chicken and let it simmer together for another 2 to 3 minutes to warm through.
7. Step 7: Garnish with chopped fresh parsley, if desired. Serve hot over mashed potatoes, pasta, or rice for a comforting meal.

Tips & Variations

• For an extra-rich sauce, add a splash of heavy cream when stirring in the Boursin cheese.
• If you prefer, swap chicken broth for white wine to add depth to the sauce.
• Try using other Boursin cheese flavors like cracked black pepper or shallot & chive for a different twist.
• Make sure not to overcook the garlic; it should be fragrant but not browned to avoid bitterness.
• Serve with steamed vegetables or a fresh green salad to balance the richness.

Storage

Store leftover Boursin Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain the creamy sauce texture. Avoid overheating to prevent the sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken cutlets for this recipe?

Yes, but be sure to fully thaw and pat them dry before seasoning and cooking to ensure even browning and proper cooking.

Is there a substitute for Boursin cheese if I can’t find it?

You can substitute with a mixture of cream cheese blended with garlic and herbs, but the flavor won’t be quite the same. Alternatively, soft garlic herb goat cheese can work as a similar creamy option.

Boursin Chicken Recipe

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★★★★★

4.7 from 80 reviews

This creamy and flavorful Boursin Chicken recipe features tender chicken cutlets cooked to golden perfection and smothered in a rich Garlic & Fine Herbs Boursin cheese sauce. It’s a comforting and elegant dish that’s quick to prepare, perfect for a weeknight dinner or special occasion, served best over mashed potatoes, pasta, or rice.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Chicken

• 4 chicken cutlets (or 2 large chicken breasts, sliced in half lengthwise to make thinner cutlets)
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

Sauce

• 1 tablespoon butter
• 3 cloves garlic, minced
• ½ cup chicken broth
• 1 (5.2 ounce) package Garlic & Fine Herbs Boursin cheese

Garnish

• Chopped fresh parsley (optional)

Instructions

1. Season the chicken: Pat the chicken cutlets dry and season both sides evenly with ¾ teaspoon salt and ½ teaspoon black pepper to enhance the flavor.
2. Cook the chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side until they are golden brown and cooked through. If your skillet is small, cook the chicken in batches to avoid overcrowding. Once cooked, remove the chicken and cover it to keep warm.
3. Prepare the garlic butter: In the same skillet, add 1 tablespoon butter. Once melted, stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Deglaze with chicken broth: Pour ½ cup chicken broth into the skillet and use a spoon to scrape up any browned bits stuck to the bottom of the pan. Allow the broth to simmer gently for 2 to 3 minutes to concentrate the flavors.
5. Add the Boursin cheese sauce: Stir in the 5.2-ounce package of Garlic & Fine Herbs Boursin cheese. Break it up with a spoon and whisk continuously until the cheese is fully melted and the sauce is smooth and creamy.
6. Combine chicken and sauce: Return the cooked chicken cutlets to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for another 2 to 3 minutes so the flavors meld and the chicken is warmed through.
7. Garnish and serve: Sprinkle chopped fresh parsley over the top for a fresh pop of color and flavor if desired. Serve the Boursin chicken hot over mashed potatoes, pasta, or rice for a complete meal.

Notes

• If using larger chicken breasts, slice them thinly to ensure even cooking and tenderness.
• For a dairy-free variation, substitute the Boursin cheese with a dairy-free creamy herb cheese alternative.
• Leftover sauce can be saved and reheated gently to serve over vegetables or meats.
• Make sure not to overcook the garlic to prevent bitterness in the sauce.
• The dish pairs beautifully with light sides such as steamed green beans or a simple garden salad.

Keywords: Boursin chicken, creamy chicken recipe, skillet chicken, garlic herb chicken, easy dinner recipe