Creamy Boursin Chicken Breast Recipe
This Boursin Chicken Breast Recipe is tender chicken breasts seared to perfection, then smothered in a luxurious, herb-and-garlic-infused cheese sauce. It can be on the table on any busy weeknight or impressive enough for company in just 25 minutes. The irresistibly creamy sauce pairs beautifully with rice, pasta, mashed potatoes or veggies.
Servings: 6
Calories: 327kcal
Equipment
- large skillet or electric skillet
Ingredients
- 3 chicken breasts cut in half horizontally
- 1 teaspoon kosher salt
- ½ cup all purpose flour
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- ½ cup diced shallot 1-2 large shallots, or you can use sweet onion
- ¾ cup chicken broth
- 1 5.3 oz block of Garlic and Herb Boursin cheese
- 1 teaspoon fresh thyme chopped
Instructions
- Sprinkle the chicken breasts with salt and allow to sit for for 5 minutes.1 teaspoon kosher salt, 3 chicken breasts
- While the chicken sits, heat the oil in a large non-stick skillet over medium heat. You can also do this in an electric skillet at 350.1 tablespoon olive oil
- Stir the flour and pepper together on a shallow dish. Lightly flour each side of the chicken breasts, shaking off all the excess flour. It should be a very thin layer.½ cup all purpose flour, ¼ teaspoon pepper
- Cook the floured chicken for 4-5 minutes on each side, until golden brown and cooked through to 165 degrees F. Remove the chicken and allow to rest.
- While the chicken rests, place the skillet back on the stove over medium heat. Add the shallots/onion and cook for 2-3 minutes, until softened.½ cup diced shallot
- Add the stock and Boursin cheese, stirring gently until everything is fully incorporated. Cook at a gentle simmer for about 1 minute, then stir in the fresh thyme.¾ cup chicken broth, 1 5.3 oz block of Garlic and Herb Boursin cheese, 1 teaspoon fresh thyme
- Return the chicken to the pan, coating it well in the sauce. Serve.
Notes
Tips & Tricks
- Really shake the flour off of the chicken breasts otherwise it will be gummy.
- Cook over medium heat for the juiciest chicken. If it is too hot the outside of the chicken breast will cook before the inside is done, which leads to dry chicken.
- Slice the chicken as evenly as possible to ensure that they cook in the same amount of time.
Nutrition
Serving: 1chicken breast | Calories: 327kcal | Carbohydrates: 13g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 815mg | Potassium: 504mg | Fiber: 1g | Sugar: 3g | Vitamin A: 359IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg
