Description
A creamy, flavorful Boursin Chicken recipe featuring tender boneless chicken breasts cooked in a rich and cheesy sauce with sautéed onions, cherry tomatoes, and fresh herbs. Perfect for a comforting yet elegant weeknight dinner.
Ingredients
Scale
Chicken & Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
Sauce & Vegetables
- 2 tablespoons olive oil (divided)
- 1/2 medium red onion, sliced
- 12 ounces cherry tomatoes, halved
- 1 cup chicken stock
- 5.3 ounces (1 box) Boursin cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the chicken: Pat the chicken breasts dry with a paper towel. Using a large, sharp knife, slice the chicken breasts in half lengthwise to create thinner cutlets.
- Season the chicken: In a small bowl, combine sea salt, garlic powder, paprika, Italian seasoning, and ground black pepper. Sprinkle this seasoning mix evenly over both sides of the chicken breasts.
- Cook the chicken: Heat a large skillet over medium-high heat. Add half of the olive oil. Once hot, cook the chicken breasts for 3 minutes on each side until lightly browned. Remove the chicken from the skillet and set aside.
- Sauté vegetables: Add the remaining olive oil to the skillet. When hot, sauté the sliced onions for 4 minutes until softened. Then add the halved cherry tomatoes and cook for another 3 minutes until they start to break down.
- Deglaze and make sauce: Pour a small amount of chicken stock into the pan to deglaze, scraping up any browned bits with a spatula. Add the remaining chicken stock and Boursin cheese to the pan. Stir to break up the cheese and combine it evenly into a creamy sauce.
- Simmer the chicken in sauce: Bring the sauce to a gentle boil and then reduce to a simmer. Let the sauce simmer for 5 minutes to thicken. Return the chicken breasts to the pan and simmer for another 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish and serve: Remove the skillet from heat. Sprinkle the dish with chopped fresh parsley and serve immediately for a creamy, flavorful meal.
Notes
- Slice chicken breasts thinly for quicker, more even cooking.
- Use an instant-read thermometer to ensure chicken is fully cooked for safety.
- Fresh parsley adds a burst of color and freshness; optional to substitute with basil or cilantro.
- Serve with rice, pasta, or crusty bread to soak up the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
