Easy Creamy Boursin Chicken | Recipe

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Creamy Boursin Chicken: A Quick and Flavorful One-Pan Dinner

This rich, flavorful recipe “Creamy Boursin Chicken” combines tender chicken with the creamy, herb-infused goodness of Boursin cheese, creating a sauce that’s nothing short of irresistible.

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If you’re craving a comforting, creamy chicken dish that’s easy enough for a weeknight but indulgent enough to impress guests, Creamy Boursin Chicken is the answer. With just a handful of ingredients and minimal prep, you’ll have a restaurant-quality meal on the table in under 30 minutes.

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Why Creamy Boursin Chicken?

This Creamy Boursin Chicken recipe is a crowd-pleaser because it’s flavorful, creamy, and surprisingly easy to make. By using Boursin cheese, which is already packed with garlic and herbs, you’re able to infuse the dish with rich, complex flavors without a long ingredient list or prep time. Plus, it’s a one-pan recipe, making cleanup a breeze! You can check easy-chicken-korma also.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tablespoons olive oil (for searing the chicken)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 5.2 oz (1 package) Boursin Garlic & Fine Herbs cheese (or any Boursin flavor you prefer)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Optional Add-Ins for Creamy Boursin Chicken:

• 1 cup sliced mushrooms (adds earthy flavor)
• 1/2 cup baby spinach (for a pop of color and nutrition)
• 1/4 teaspoon crushed red pepper flakes (for a hint of heat)

Recommended Brands: Use Boursin Garlic & Fine Herbs for a rich, creamy sauce, though Alouette is a good substitute if you can’t find Boursin. For heavy cream, any high-quality brand will work.

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Preparation Steps (Step-by-Step) of Creamy Boursin Chicken

Here’s a simple, step-by-step guide to make this Creamy Boursin Chicken recipe a success:

Season the chicken:
Pat the chicken breasts dry with a paper towel. Sprinkle salt, pepper, garlic powder, and onion powder evenly over both sides of each chicken breast.

Sear the chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for about 4-5 minutes per side until they’re golden brown. (They don’t need to be fully cooked through at this point, as they’ll finish cooking in the sauce.) Remove the chicken and set aside on a plate.

Deglaze the pan:
In the same skillet, pour in the chicken broth and scrape up any brown bits from the bottom. This step adds depth to the flavor of your sauce.

Add Boursin cheese and cream:
Lower the heat to medium and add the Boursin cheese and heavy cream to the skillet. Stir until the cheese melts and the sauce becomes smooth and creamy.

Return chicken to the skillet:
Place the seared chicken breasts back into the skillet, spooning some of the sauce over each piece. Cover and let it simmer for about 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly. (If you’re adding mushrooms or spinach, toss them in at this point.)

Adjust seasoning:
Taste the sauce and adjust seasoning as needed. If it’s too thick, you can add a little more chicken broth or cream to reach your preferred consistency.

Garnish and serve:
Sprinkle with fresh parsley before serving for a burst of color and freshness. Serve hot, and enjoy!

• Total Time to Prepare

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
• Difficulty Level

  This recipe is easy and beginner-friendly. With simple ingredients and basic techniques, it’s accessible to any home cook and doesn’t require advanced culinary skills.

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These values may vary slightly depending on the exact brand and amount of ingredients used.

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Checkout our chicken recipes

• Za’atar Chicken
• Butter Chicken Recipe
• Chicken 65 Biryani
• Chicken Tikka Masala
• Creamy Boursin Chicken
• Chicken Korma
• Chicken Salad
• Crispy Chicken Sandwhich

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Cooking Tips for Maximum Flavor

1. Use room-temperature chicken: If possible, let the chicken sit out for about 10 minutes before cooking to ensure even searing and juiciness.
2. Don’t overcook the chicken: Chicken breasts can dry out quickly, so use a meat thermometer to check for doneness (165°F is ideal).
3. Balance the sauce consistency: If you prefer a thicker sauce, simmer it uncovered a bit longer. For a thinner sauce, add a splash of chicken broth or cream.

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Serving Suggestions

This creamy chicken pairs beautifully with a variety of sides. Here are some favorites:

• Pasta or rice: Serve the chicken over pasta or rice to soak up that creamy sauce.
• Roasted vegetables: Try it with roasted asparagus, broccoli, or green beans for added texture and color.
• Mashed potatoes: For ultimate comfort, serve the chicken with creamy mashed potatoes on the side.

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Tips for Recipe Variations

Want to make this dish your own? Here are some variations to consider:

Dairy-free: Use coconut milk or cashew cream in place of heavy cream, and dairy-free cream cheese instead of Boursin.
Lower-carb: Serve with cauliflower rice or zucchini noodles to reduce the carb content.
Add veggies: Throw in spinach, mushrooms, or cherry tomatoes for extra color and nutrients.

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FAQs About Creamy Boursin Chicken

1. What type of chicken works best?
   • Boneless, skinless chicken breasts work best, but boneless thighs can also be used for a slightly richer flavor.
2. How can I make the sauce thicker or thinner?
   • For a thicker sauce, simmer it uncovered a bit longer. To thin it out, add extra chicken broth or cream until you reach your desired consistency.
3. Can I substitute other cheese for Boursin?
   • Yes, you can use garlic and herb cream cheese as a substitute, though it may be slightly less flavorful than Boursin.
4. How long can leftovers be stored?
   • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
5. Can this dish be frozen?
   • Yes, you can freeze the cooked chicken and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

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