Give our Boursin Chicken a try and you’ll be hooked! Enjoy tender chicken in a creamy, quick-to-make sauce with just a few ingredients. It’s our kind of meal!
What is Boursin Cheese and where do I find it?
- A smooth and velvety cream cheese with herbs and garlic.
- Make your own Boursin Cheese with our easy recipe! Or find Boursin Cheese in most every grocery store. It’s usually located with the specialty cheeses.
Ingredients to make Boursin Chicken –
- Boursin Cheese with Garlic and Fine Herbs – there are several varieties but this is the one we like best. Or make your own using our easy recipe!
- Chicken Breasts – or boneless thighs can be substituted.
- Chicken Stock
- Minced onion
- Dijon Mustard – adds a nice tang and is a natural emulsifier which brings the sauce together but if not a fan, simply omit!
Let’s get starated! This is going to go quickly!
We start by heating a large skillet and cooking our chicken.
5-6 minutes on each side should do it. Chicken is cooked through when it reaches 165 degrees. We love this Meat thermometer from OXO.
After searing the chicken and removing to a plate. Add a bit more olive oil to the pan and saute the minced onion.
Add the chicken stock and heat to simmer. Simmer for about 3-5 minutes until slightly reduced. Add the Boursin cheese and Dijon and whisk until creamy. Hey that was easy!
Now place the chicken back in the pan. Warm it all back up and it’s ready to serve!
Incredibly easy with just a few ingredients…we love this creamy chicken dinner short cut!
Substitutions, tips and storage –
- Easily substitute boneless chicken thighs or pork chops.
- Hold the salt! Boursin is a bit salty. You will most likely find you don’t need additional salt.
- Store any leftovers in the refrigerator for up to 3 days. Freeze for up to 3 months. If the sauce seperates after thawing use a bit of cream or chicken stock to bring it together.
More Easy Chicken Recipes we think you will love!
- Baked Blackened Chicken – my go too recipe for an easy dinner.
- Chicken Puttanesca – 30 minutes, one pan!
- Chicken in Mustard Cream Sauce – company worthy, but easy enough for weeknight.
- Hot Honey Chicken – put a little kick in your chicken with sweet and spicy honey you make yourself in minutes!
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Hey and check out our new YouTube Channel!
LET’S EAT!
Kathi and Rachel
Boursin Chicken
Ingredients
- 2 tablespoons olive oil
- 4 boneless chicken breasts
- 1/4 cup white onion - minced
- 1/2 cup chicken stock - low sodium is recommended
- 5 ounce package Boursin Cheese Fine Herb and Garlic or make your own! Get the recipe here.
- 2 tablespoons Dijon mustard - if desired. Omit if you don't care for it.
- parsley for garnish if desired
Instructions
- Heat olive oil in a large skillet to medium high heat.
- Pat dry chicken breasts with a paper towel and lightly sprinkle salt and pepper on each side. (go light on the salt. Boursin is a bit salty)
- Sear chicken breasts in skillet for 5-6 minute on each side or until the internal temp reacahes 165 degrees. Remove to a plate, cover with foil.
- Reduce skillet heat to medium. Add another tablespoon of olive oil Saute the mince onion until soft. Add the chicken stock and simmer 3-5 minutes or until slightly reduced.
- Add the Boursin cheese and Dijon mustard to the hot broth. Using a whisk stir until creamy. If you desire a thicker sauce continue to simmer for a few more minutes until reduced.
- Place cooked chicken in with the sauce. Spoon sauce over chicken and heat through.
- Serve with mashed potatoes and steamed vegetables if desired.
Nutrition
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Kathi & Rachel says
Hope your family loves this recipe as much as mine does!
Val says
If using pork chops, I suspect a thicker chop would produce a more flavorful, moist meat – but, with the addition of a sauce what do you think about using thinner loin chops? They would certainly “sear up” quickly.
Kathi & Rachel says
Hi Val – Thinner chops would work just fine as would chicken cutlets. And you are correct a quick sear to 165 degrees internally. Hope you love it! Kathi