Description
Boursin Chicken is a rich and flavorful dish featuring tender chicken breasts cooked in a creamy garlic and herb Boursin cheese sauce. This recipe combines pan-searing and oven-baking to create a golden crust on the chicken while infusing it with a luscious, cheesy sauce, perfect for an elegant yet easy weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
Sauce
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 (5.2 oz) package Boursin garlic and herb cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for the final baking step of the chicken.
- Season Chicken: Generously season both sides of the chicken breasts with salt and pepper to enhance the natural flavors.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until they develop a golden brown crust. Remove the chicken and set aside.
- Prepare Sauce: In the same skillet, melt the butter over medium heat. Pour in the chicken broth, heavy cream, and add the Boursin garlic and herb cheese. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine Chicken & Sauce: Return the chicken breasts to the skillet, spooning the sauce over each piece to coat them well.
- Bake Chicken: Transfer the oven-safe skillet into the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is cooked through and juicy.
- Garnish & Serve: Remove the skillet from the oven and sprinkle the freshly chopped parsley over the chicken. Serve immediately for a warm, flavorful meal.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven without extra dishes.
- To check doneness, use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- Leftover sauce can be stored in the refrigerator and reheated gently for another meal.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
