Boursin Chicken

Chicken with boursin cheese in a skillet

5 from 15

Boursin Chicken, made with tender, juicy chicken breasts in a mushroom and garlic herb Boursin cheese white wine sauce, is a simple and quick weeknight dinner that tastes like something you'd order at a restaurant!

See below the recipe card for step-by-step images.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: boursin cheese chicken, boursin chicken, chicken with boursin cheese

Servings: people

Ingredients

2 boneless chicken breasts* (about 1 & ½pounds total)
1 tsp coarse salt
1 tsp pepper
½ tsp garlic powder
¼ cup olive oil (divided)
8 oz cremini mushrooms (sliced, other similar mushrooms work too)
2 cloves garlic (minced)
¼ cup white wine**
¾ cup low sodium chicken broth
5.2 oz round block of Boursin garlic and herb cheese (cut into 4 pieces)
chopped fresh parsley (for garnish)

Instructions

Cut your chicken in half so you get two thin chicken cutlets. Season on both sides with the salt, pepper, and garlic powder.
Heat half of the oil in a large nonstick skillet over medium heat. Once shimmering, add the chicken to the pan and cook until both sides are golden brown, about 2-3 minutes per side. Transfer the chicken to a plate and keep warm.
Add the remaining oil to the pan with the mushrooms. Cook over medium-high heat until golden brown, about 3-5 minutes. Add in the garlic and cook until fragrant, about 20 seconds.
Deglaze the pan with the white wine.
Add in the chicken broth and Boursin cheese. Stir until a smooth sauce forms and allow it to gently bubble for 3 minutes.***
Add the cooked chicken back into the pan and warm through, about 2 minutes, or until an internal temperature reaches 165F.
Serve with some of the mushroom-cheese sauce and sprinkle with a bit of fresh chopped parsley. We typically enjoy this with pasta and a roasted vegetable.

Video

Notes

*Cut the chicken breast into cutlets. Chicken cutlets are chicken breasts that are sliced in half to create two thin pieces. This is key to ensuring the chicken cooks properly.

**Wine is used to enhance the flavor and aroma of food. The alcohol content burns off, leaving nothing but great flavor. If you are against using it, substitute it with more chicken broth. Just know that the recipe won’t be optimal or as it was intended.

***If you're having trouble getting the sauce to thicken, it likely needs to simmer a little longer. If it's still not to your desired thickness, you can stir in 2 tsp of flour into the cream sauce. Alternatively, if it's too thick, add a splash or two of chicken broth to thin it out.

Nutrition