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Creamy Boursin Chicken

Creamy Boursin Chicken

The ultimate comfort food, Creamy Boursin Chicken is a creamy, flavorful dish that comes together in no time. With savory chicken enveloped in a rich Boursin cheese sauce, it's the perfect easy weeknight dinner that will leave everyone craving more.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken breasts skinless, boneless, and sliced into thin cutlets
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 cup chicken stock
  • 15.2 ounces Boursin Cheese garlic and fine herb flavor, or any flavor, softened
  • 0.5 teaspoon Dijon mustard

Equipment

  • 12-inch stainless steel skillet
  • Kitchen tongs
  • Wooden or silicone spatula

Method
 

  1. Season the chicken cutlets with salt and pepper.
  2. Heat olive oil in a skillet over medium high heat and melt the butter.
  3. Add the chicken to the skillet and cook for 3 to 4 minutes per side or until cooked through (165°F/74°C Internal temp). Remove onto a plate and cover with foil to keep warm.
  4. Deglaze the skillet with a little chicken stock, then add the rest of the stock and let it simmer.
  5. When it starts simmering, add the Boursin cheese and stir it with a spatula. As it warms up, it will melt into the stock and create a sauce.
  6. Stir in the Dijon mustard then simmer the sauce for a couple of minutes so it thickens.
  7. Add the chicken back in, spoon the sauce over the chicken, and serve over mashed potatoes and broccoli or green beans.

Notes

  • Tip 1: Boursin cheese is salted, so you may find that you don’t need to add as much salt as you’d normally add to chicken. Start with just a little salt, and taste and adjust the seasonings as you cook.
  • Tip 2: The Boursin sauce will thicken more as it cools down, so don’t worry too much if it doesn’t get super thick in the pan.
  • Tip 3: To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Tip 4: I don’t recommend freezing this recipe as the cream sauce will separate.