Easy One-Pan Boursin Chicken
This One-Pan Boursin Chicken recipe is elegant and the lusciously creamy sauce can be used over steak or fish too!
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Servings: 4 SERVNGS
Calories: 584kcal
Equipment
- Large non-stick skillet
- Knife and cutting board
- Stove
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
Instructions
- 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, about 2 minutes.
- Whisk in the parmesan cheese, half and half, fresh thyme, and dried parsley. Simmer on low for 5 more minutes. Check the seasoning and add more salt, if needed.
- Return the chicken to the skillet and cook until heated through.
Nutrition
Calories: 584kcal | Carbohydrates: 11g | Protein: 41g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 764mg | Potassium: 108mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 13IU | Vitamin C: 4mg | Calcium: 17.5mg | Iron: 2.5mg