Print

Creamy Boursin Chicken Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

This creamy Boursin chicken recipe offers tender, thinly sliced chicken cutlets cooked to perfection and smothered in a rich, garlicky Boursin cheese sauce with a hint of Dijon mustard. Perfectly sautéed on the stovetop, this dish makes a comforting and elegant meal when served over mashed potatoes and greens.

Ingredients

Scale

Chicken

  • 1 ½ pounds (650g) skinless, boneless chicken breasts, sliced into thin cutlets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Cooking

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

Sauce

  • 1 cup chicken stock
  • 1 5.2 ounce (150g) package Boursin Cheese, garlic and fine herb flavor, or any flavor, softened
  • ½ teaspoon Dijon mustard

Instructions

  1. Season the Chicken: Sprinkle the chicken cutlets evenly with salt and ground black pepper to enhance their natural flavor.
  2. Heat the Fat: In a skillet over medium-high heat, warm the olive oil and melt the unsalted butter together to create a rich cooking base.
  3. Cook the Chicken: Place the chicken cutlets in the hot skillet and cook them for 3-4 minutes on each side until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked but still juicy. Remove the chicken and keep warm covered with foil.
  4. Make the Sauce: Deglaze the skillet by adding a small amount of chicken stock and scraping up the browned bits from the bottom. Pour in the remaining stock and bring to a simmer. Stir in the softened Boursin cheese gradually, allowing it to melt smoothly into the sauce. Add the Dijon mustard and simmer for a couple more minutes until the sauce thickens slightly, remembering it will thicken more as it cools.
  5. Combine and Serve: Return the cooked chicken to the skillet and spoon the creamy Boursin sauce evenly over the cutlets. Serve immediately, ideally accompanied by mashed potatoes and steamed broccoli or green beans for a balanced meal.

Notes

  • Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to guarantee food safety.
  • Use any flavor of Boursin cheese you prefer for a personalized twist on the sauce.
  • If sauce thickens too much after cooling, gently reheat with a splash of chicken stock to restore desired consistency.
  • For a lower-fat option, use light cream cheese instead of Boursin and reduce butter amount.

Keywords: Boursin chicken, creamy chicken sauce, garlic herb chicken, dinner recipe, stovetop chicken, easy chicken recipe

Find it online: https://islawhite.com/creamy-boursin-chicken-recipe/