Name: Easy One-Pan Boursin Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp avocado oil; 4 thin-cut bonless, skinless chicken breasts; ½ tsp mustard powder; ½ tsp garlic powder; ½ tsp dried oregano; ½ tsp dried parsley; 1/2 tsp salt, divided; pepper to taste; 2 tbsp butter; 1 small shallot, minced; 1 garlic clove, minced; ¼ cup dry white wine; 1 cup chicken broth; 5.2 oz Boursin cheese, softened; ½ cup half and half; ⅓ cup parmesan cheese, grated; 2 Fresh thyme sprigs; 2 tsp dried parsley

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You can make an easy-prep gourmet meal that tastes like it came out of a French restaurant in about 30 minutes. This One-Pan Boursin Chicken recipe is elegant and the sauce can be used over steak or fish too. Creamy Boursin cheese is the heart of this dish!

Ingredients For Boursin Chicken

Avocado oil or your favorite cooking oil. The great thing about avocado oil is that it has a high smoke point. You can use vegetables, light olive oil, or canola.
Thin-cut chicken breasts cook faster and more evenly than regular chicken breasts. Keep that in mind so you don’t overcook them. If you don’t have thin-cut breasts, you can slice normal ones in half lengthwise.
Mustard powder is a great spice to use when you want to add flavor to a dish. It is especially great for chicken dishes since chicken is a bland protein.
Garlic powder: is a great flavoring agent for simple and bland foods like chicken. It helps flavor the chicken breasts prior to adding the sauce.
Oregano: adds a touch of herbaceous taste that complements the overall flavor profile of the dish.
Dried parsley: it not only provides freshness to the dish but also a touch of color.
Salt and pepper: use them sparingly to season the chicken, but taste the sauce before adding salt to it. Boursin cheese is already very flavorful.
Butter: is essential for the creaminess of the sauce. After adding it, keep the temperature of the pan low so it doesn’t separate.
Shallot: Shallots are sharper than onions, but when they are cooked they turn sweet and smooth.
Garlic is onion’s best friend and when added together to a savory dish, they enhance its flavor greatly.
Dry white wine: you can either use cooking wine or one you would drink. If you don’t want to add alcohol, you can use the same amount of chicken broth.
Chicken broth is a key ingredient in the making of the sauce. It helps melt the cheese and create a luscious, creamy sauce.
Grated parmesan cheese: It is recommended to grate your own cheese. Also, remember Parmesan cheese is a bit salty, so be careful when you season the sauce not to add too much salt.
Half and half: Provides a creamy base for the sauce. If you want a heavier sauce, you can use heavy cream instead.
Boursin cheese is similar in texture to cream cheese but has added herbs and spices that make it very tasty.
Fresh thyme gives this dish its finishing touch. You can use dry thyme instead, but use one-third of the amount of fresh thyme.

How To Make One-Pan Boursin Chicken

Season the chicken with salt, pepper, mustard powder, garlic powder, oregano, and dried parsley.
Heat the oil in a large non-stick skillet over medium-high heat and brown the chicken breasts on both sides, about 3-5 mins on each side until fully cooked. Transfer to a plate and keep warm.
Melt the butter in the same skillet, over medium-high heat and add the minced shallots and garlic. Saute until translucent, about 3 mins.
Add the white wine and deglaze the pan, scraping to pick up all the brown bits and pieces stuck to the bottom. Simmer until reduced by half, about 3 mins.
Pour in the chicken broth and add the Boursin cheese to the skillet. Cook until the cheese is melted and the sauce thick.
Whisk in the parmesan cheese, half and half, fresh thyme, and dried parsley. Simmer on low for 5 more minutes.
Return the chicken to the skillet and cook until heated through.

Make Ahead and Storage Instructions

Yes, you can, but you may need to add a bit of chicken broth to the skillet when reheating to make the sauce thin again. This will help keep the sauce nice and creamy.

Storing Leftovers: Keep any leftovers in an airtight container in the fridge for 3-4 days.
Reheating: To reheat leftovers, gently warm the chicken in a skillet over low heat, stirring occasionally. You may need to add a splash of chicken broth if the sauce gets too thick.
Freezing: This dish freezes well. First, let the chicken cool down completely and then transfer it to a freezer-safe container. You can freeze it for up to 3 months. When ready to eat, let it thaw overnight in the fridge and reheat slowly in a pan, adding broth if needed.

Variations and Substitutions:

Serve with Pasta or Mashed Potatoes: You can serve this dish with pasta, mashed potatoes, white rice, or roasted vegetables. The creamy Boursin sauce pairs perfectly with any of these sides, making them a great option for a complete meal.
Swap Chicken for Steak or Fish: The sauce in this dish is so versatile you can swap the chicken for a tender steak or a nice flaky fish like salmon. Just adjust the cooking time for the protein of your choice and you’ll have a different but delicious dinner option.
Add Fresh Spinach: If you want to add some greens, add a handful of fresh spinach leaves at the end of the cooking time. Spinach wilts down nicely and blends into the sauce without overpowering the dish.
Try Different Boursin Flavors: Switch things up by trying different Boursin cheese flavors. The Garlic & Herb works especially well, but don’t be afraid to get creative and try other flavors.
Use Chicken Thighs Instead: If you’re a dark meat lover, you can swap the breasts for boneless, skinless chicken thighs. Just keep in mind that thighs take a little longer to cook, so be sure to check they’re fully cooked before serving.
Reheat with Extra Chicken Broth: When reheating leftovers, add a splash of chicken broth to the pan to help keep the sauce nice and creamy without getting too thick.

Tips to make the best Boursin Chicken:

Prep Your Boursin Cheese. For a smooth and creamy sauce, the cheese should be at room temperature, so take it out of the fridge for about 30 minutes before cooking so it melts faster.

Watch the Salt: If you’re sensitive to too much salt, consider using low-sodium chicken broth. Remember Boursin cheese in itself can add quite a bit of saltiness.

Adjust the Sauce Thickness: If you feel your sauce is too thick for your liking, add a splash of broth to thin it out.

Even Cooking Tip: Lightly pound the chicken breasts to a uniform thickness to make sure they cook evenly.

Fresh Parmesan Works Best: If you want your sauce to be smooth and flavorful, use freshly grated Parmesan cheese. Pre-shredded cheese doesn’t melt as well.

Heavy Cream Swap: Use heavy cream for an extra thick and creamy sauce.

Serving Suggestions

Mashed Potatoes: The creamy Boursin sauce pairs wonderfully with smooth, buttery mashed potatoes. They soak up all the delicious sauce.
Rice: A bed of fluffy rice is perfect for catching all the rich and savory sauce. You can either go simple with white rice or serve it with brown rice.
Pasta: Fettuccine or penne makes a great base for this dish. The sauce coats every bite of pasta perfectly.
Steamed or Roasted Vegetables: try serving it with steamed or roasted vegetables like broccoli and carrots for a lighter option.
Serve with Steak or Fish: Boursin sauce works amazingly well over a tender steak or a filet of flaky fish like salmon or cod.