Description
This creamy Boursin chicken recipe features tender chicken breasts simmered in a rich sauce made with Boursin cheese, onions, and a hint of chili flakes.
Ingredients
Scale
- 4 boneless skinless thinly sliced chicken breasts
- to taste Salt and pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- ½ cup chicken broth
- 5 oz Boursin Cheese (used Garlic & Fine Herbs, room temperature)
- ¼ teaspoon red pepper chili flakes (optional)
- ¼ cup heavy cream
- 1 tablespoon fresh chopped parsley (for garnish)
Instructions
- Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large skillet pan over medium high heat. Season chicken breasts with salt and pepper and add into the hot skillet.
- Cook for 8-10 minutes, flipping halfway through, until the chicken is browned and cooked through (with an internal temperature of 165F). Set chicken aside on a plate and cover with foil to seal in the juices.
- Add the diced onions to the skillet. Saute for 3-4 minutes, or until onions are softened. Pour the broth into the pan and scrape up any browned bits from the bottom of the pan until the broth is slightly reduced.
- Add the Boursin cheese and chili flakes to the skillet, simmer, stirring occasionally until the cheese melts. Pour the cream in and simmer for another minute or two until the sauce thickens.
- Return the chicken breasts and their juices back to the pan. Spoon the warm sauce over the chicken.
- Remove skillet from heat, garnish with fresh chopped parsley and serve immediately with mashed potatoes, rice, or a side salad. Enjoy!
Notes
- This dish can be served with mashed potatoes, rice, or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 330
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg