Description
Boursin Chicken is a flavorful skillet dish featuring tender chicken breasts cooked in a creamy, herbed Boursin cheese sauce with sautéed onions and cherry tomatoes. This easy yet elegant recipe combines aromatic spices and a rich sauce that perfectly complements the juicy chicken, making it a perfect weeknight dinner or special occasion meal.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil (divided)
Vegetables & Sauce
- 1/2 medium red onion (sliced)
- 12 ounces cherry tomatoes (halved)
- 1 cup chicken stock
- 5.3 ounces (1 box) Boursin cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Using a large, sharp knife, slice each chicken breast in half lengthwise to create thinner cutlets for even cooking.
- Season the Chicken: In a small bowl, combine sea salt, garlic powder, paprika, Italian seasoning, and ground black pepper. Sprinkle this seasoning mix evenly on both sides of the chicken cutlets to infuse flavor.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and once hot, cook the chicken cutlets for approximately 3 minutes on each side until lightly browned. Remove the chicken from the skillet and set aside.
- Sauté Onion and Tomatoes: Add the remaining 1 tablespoon of olive oil to the skillet. Once hot, add the sliced red onions and sauté for about 4 minutes until softened. Then add the halved cherry tomatoes and cook for an additional 3 minutes until they begin to break down.
- Deglaze and Prepare Sauce: Pour a small amount of chicken stock into the skillet to deglaze, using a spatula to scrape up any browned bits from the pan bottom. Add the remaining chicken stock and the Boursin cheese. Stir continuously with the spatula to break up the cheese and combine it smoothly into the sauce.
- Simmer and Finish Cooking Chicken: Bring the sauce to a gentle boil, then reduce heat to a simmer. Let it simmer for 5 minutes to thicken and meld the flavors. Return the chicken cutlets to the pan, simmering for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and juicy.
- Garnish and Serve: Remove the skillet from heat and sprinkle chopped fresh parsley over the chicken and sauce for a fresh, vibrant finish. Serve hot, spooning the creamy sauce over the chicken.
Notes
- For even cooking, slice chicken breasts in half lengthwise to create thinner cutlets.
- Use an instant-read thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Boursin cheese adds both creaminess and herbaceous flavor; substitute with cream cheese mixed with garlic and herbs if unavailable.
- Deglazing the pan with chicken stock lifts the flavorful browned bits and enriches the sauce.
- Serve this dish with pasta, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
