Description
This Creamy Boursin Chicken is a quick, easy, and incredibly flavorful dish. Pan-seared chicken breasts are simmered in a luscious sauce made with white wine (or chicken broth), chicken broth, and Boursin cheese, creating a rich and decadent meal.
Ingredients
Scale
- 2 tablespoons avocado oil (or olive oil), divided
- 4 boneless, skinless chicken breasts (approximately 2 pounds total)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) OR 1/2 cup low-sodium chicken broth
- 1 cup low-sodium chicken broth
- 1 (5.2-ounce) wheel Boursin cheese (any flavor), cut into 4-6 pieces
- 1 tablespoon fresh chives, chopped (for garnish, optional)
Instructions
- Prepare Chicken: If your chicken breasts are very thick, consider butterflying them or pounding them to a more even thickness for faster and more even cooking.
- Season Chicken: Generously season both sides of each chicken breast with salt and freshly ground black pepper.
- Heat Skillet: Heat 2 tablespoons of avocado oil (or olive oil) in a large skillet (cast iron recommended) over medium heat. Swirl the oil around the skillet to coat the pan evenly.
- Sear Chicken (First Side): When the oil is hot and shimmering, add the seasoned chicken breasts to the skillet in a single layer. Pan-sear the chicken for 4 minutes, without moving them, until the first side is golden brown.
- Add additional oil: Flip the chicken.
- Sear Chicken (Second Side): Sear the chicken on the second side for another 4 minutes, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
- Check for Doneness (Large Breasts): If your chicken breasts are large or unevenly thick, and they are not cooked through after 8 minutes total searing time, cover the skillet with a lid, reduce the heat to low, and continue cooking, checking for firmness every 2 minutes, until the chicken feels springy and firm when gently pressed with tongs.
- Remove Chicken: Transfer the fully cooked chicken breasts to a plate and set aside.
- Clean Skillet (If Needed): If the chicken left any charred or dark spots in the skillet, carefully wipe out the skillet with paper towels to prevent the sauce from having a bitter taste.
- Deglaze Pan: Pour the 1/2 cup of white wine (or 1/2 cup chicken broth) into the hot skillet. Use a spatula or wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. This adds a lot of flavor to the sauce.
- Add Broth and Reduce: Increase the heat under the skillet. Add the 1 cup of chicken broth to the pan. Bring the mixture to a boil and then reduce heat as needed to maintain a simmer. Cook, stirring occasionally, until the liquid is reduced by about half.
- Add Boursin Cheese: Add the Boursin cheese pieces to the reduced liquid. Whisk constantly until the cheese is completely melted and the sauce is smooth and creamy.
- Return Chicken to Sauce: Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken to coat it evenly.
- Warm Through: Cook just until the chicken is heated through, about 1-2 minutes. Do not overcook.
- Garnish and Serve: Garnish with chopped fresh chives, if desired. Serve immediately, with plenty of the Boursin sauce spooned over the chicken. This dish pairs well with mashed potatoes, pasta, mashed cauliflower, or rice.
Notes
- Chicken Breasts: You can use boneless, skinless chicken breasts or thighs. If using breasts, butterflying or pounding them to an even thickness helps them cook more quickly and evenly.
- White Wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds a nice acidity and flavor to the sauce. If you don’t have white wine, you can substitute chicken broth.
- Boursin Cheese: Boursin cheese is a soft, creamy cheese that comes in a variety of flavors. Any flavor will work in this recipe, but Garlic & Fine Herbs is a classic choice.
- Serving Suggestions: This creamy Boursin chicken is delicious served over mashed potatoes, pasta, mashed cauliflower, or rice. You can also serve it with a side of steamed vegetables or a salad.
- Storage: store