Create a restaurant-quality meal at home with this rich, pan-seared chicken dish. The velvety Boursin cheese creates a sophisticated sauce that pairs perfectly with a variety of side dishes.
List of ingredients
- 2 tablespoons avocado oil – used for searing the chicken breasts.
- 4 chicken breasts (approximately 2 pounds) – boneless and skinless.
- salt – to taste for seasoning.
- freshly cracked black pepper – to taste for seasoning.
- 1/2 cup chicken broth – used for deglazing the pan.
- 1 cup chicken broth – used to build the creamy sauce.
- 1 5.2-ounce wheel Boursin cheese (any flavor, cut into 4 or 6 pieces) – the primary flavoring and thickening agent.
- 1 tablespoon chopped chives (optional) – used as a fresh garnish.
step-by-step instructions
- Heat the pan: Place 2 tablespoons of avocado oil in a large skillet over medium heat. Swirl the oil to ensure the bottom of the pan is evenly coated. While the pan heats, season both sides of each chicken breast generously with salt and pepper.
- Sear the chicken: Once the oil is shimmering, place the chicken breasts in the skillet. Sear for 4 minutes, then flip the meat and add one additional tablespoon of avocado oil. Cook for another 4 minutes until the chicken is no longer pink. If the breasts are thick, cover the pan with a lid and reduce heat to low, checking every 2 minutes until the meat is firm.
- Prepare the skillet: Transfer the cooked chicken breasts to a plate and set them aside. Use a paper towel to wipe out any charred bits or dark residue from the skillet to ensure the sauce does not develop a bitter flavor.
- Deglaze and reduce: Pour 1/2 cup of chicken broth into the hot skillet. Use a spatula to scrape up the browned bits from the bottom of the pan. Increase the heat to bring the liquid to a boil, then stir in 1 cup of chicken broth and simmer until the liquid has reduced by approximately 50%.
- Incorporate the cheese: Add the cut pieces of Boursin cheese to the reduced broth. Use a whisk to stir the cheese into the liquid until it is completely melted and the sauce is smooth.
- Finish and serve: Return the chicken breasts to the skillet. Spoon the creamy sauce over the meat and cook only until the chicken is warmed through. Garnish with chopped chives and serve immediately.
Pro Cooking Techniques for Perfect Results
Achieving a Golden Brown Sear
To get a proper crust on the chicken, ensure the oil is shimmering before adding the meat. Do not crowd the pan, as this drops the temperature and causes the chicken to steam rather than sear. This golden exterior locks in flavor and provides a better texture.
Monitoring Internal Temperature
Use an instant-read meat thermometer to check that the chicken has reached an internal temperature of 165 degrees Fahrenheit. This ensures the meat is safe to eat without overcooking it. Overcooking chicken breasts often leads to a dry, stringy texture.
The Role of Deglazing
Deglazing involves adding liquid to a hot pan to loosen the caramelized proteins known as the fond. These browned bits contain concentrated flavor that enriches the final sauce. Scraping the bottom of the pan with a spatula is essential for maximum flavor extraction.
Maintaining Sauce Consistency
When whisking the Boursin cheese into the broth, keep the heat at a medium-low setting. High heat can cause the cheese to break or separate, resulting in an oily sauce. Constant whisking ensures a stable emulsion and a velvety finish.
Ingredient Substitutions and Options
Exploring Boursin Flavor Profiles
While Garlic and Fine Herbs is a classic choice, other Boursin varieties work well. Shallot and Chive offers a milder onion flavor, while Cracked Black Pepper adds a spicy kick. Caramelized Onion and Herbs provides a deeper, sweeter profile to the dish.
Alternative Searing Oils
If avocado oil is unavailable, use another high-smoke point oil such as grapeseed or refined coconut oil. Avoid using extra virgin olive oil for the initial sear, as it can smoke and burn at high temperatures. Refined oils keep the flavor neutral, letting the cheese shine.
Low-Sodium Broth Variations
To reduce the overall salt content, use low-sodium or unsalted chicken broth. Boursin cheese already contains a significant amount of salt, so using a low-sodium base prevents the dish from becoming overly salty. You can always add more salt at the end if needed.
Dairy-Free Alternatives
For those avoiding dairy, look for a plant-based herbed cream cheese alternative. Ensure the substitute has a similar consistency to Boursin to maintain the sauce thickness. You may need to add a teaspoon of cornstarch slurry if the vegan cheese doesn’t thicken the broth sufficiently.
Serving Suggestions and Pairings
Hearty Starch Accompaniments
The rich sauce acts as a gravy, making it ideal for mashed potatoes or steamed white rice. Wide egg noodles or fettuccine are also excellent choices, as the pasta helps cling to the creamy sauce. This makes the meal more filling and satisfying.
Low-Carb and Keto Options
Pair this chicken with mashed cauliflower or sautéed zucchini noodles for a low-carbohydrate meal. Roasted Brussels sprouts or steamed asparagus also complement the garlic and herb notes of the cheese. These options keep the meal light while maintaining the luxury of the sauce.
Adding Fresh Vegetable Components
Sautéed spinach or steamed broccoli can be added directly to the pan during the final warming stage. The vegetables will soak up the Boursin sauce, adding color and nutrition to the plate. Sun-dried tomatoes are another great addition for a tangy contrast.
Balancing with Acidic Sides
A crisp side salad with a lemon vinaigrette helps cut through the richness of the cream sauce. Arugula or mixed baby greens provide a peppery contrast that refreshes the palate between bites. This balance prevents the meal from feeling too heavy.
Storage and Reheating Guidelines
Safe Refrigeration Practices
Store leftover chicken and sauce in an airtight glass or plastic container. Ensure the chicken is fully submerged in the sauce to prevent the meat from drying out in the fridge. These leftovers will remain safe and tasty for up to 5 days.
Best Method for Reheating
Avoid using the microwave, as it can cause the cheese sauce to separate or the chicken to become rubbery. Instead, slice the chicken and place it in a skillet with the sauce over low heat. Cover the pan with a lid to trap steam and warm the dish evenly.
Adjusting Sauce Texture After Cooling
Creamy sauces naturally thicken as they cool in the refrigerator. When reheating, add a tablespoon or two of chicken broth to loosen the sauce. Stir gently until the desired consistency is restored and the sauce is glossy again.
Freezing Considerations
It is not recommended to freeze this dish because the Boursin cheese sauce may break upon thawing. The texture often becomes grainy or separates into oil and solids. For the best quality, consume the recipe within the recommended refrigeration window.
Troubleshooting Common Kitchen Issues
Fixing a Sauce That Is Too Thick
If the sauce reduces too much and becomes overly thick or paste-like, whisk in a small amount of chicken broth. Add the liquid one tablespoon at a time until the sauce reaches a pourable consistency. Keep the heat low to avoid over-reducing the liquid.
Correcting a Grainy Cheese Texture
Graininess usually occurs if the cheese was added to a pan that was too hot. To fix this, remove the pan from the heat and whisk vigorously. If it remains grainy, you can pass the sauce through a fine-mesh strainer or use an immersion blender for a few seconds.
Managing Underdone Chicken Breasts
If the chicken looks cooked on the outside but is raw in the center, use the lid method. Lower the heat and cover the pan to create an oven-like environment. This allows the internal temperature to rise without burning the exterior of the meat.
Preventing a Bitter Sauce Flavor
Bitter notes often come from burnt oil or charred food particles left in the pan. Always wipe the skillet with a paper towel after searing the chicken and before adding the broth. This simple step ensures the sauce tastes clean and creamy.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great substitute and are often more juicy. Thighs may require a slightly longer searing time than breasts. Ensure they reach an internal temperature of 175 degrees Fahrenheit for the best texture.
Do I need to flour the chicken before searing?
Flouring is not required for this recipe because the Boursin cheese provides ample thickening for the sauce. Searing the chicken plain allows for a cleaner brown crust and a lower-calorie preparation. The sauce will still cling to the meat perfectly.
Can this be made in a slow cooker?
While this version is pan-seared, you can adapt it for a slow cooker by placing the chicken and broth inside on low for 6-8 hours. Stir in the Boursin cheese during the last 30 minutes of cooking. However, you will lose the depth of flavor provided by the initial sear.
Which Boursin flavor is the best for this recipe?
The Garlic and Fine Herbs flavor is the most popular because it complements the chicken perfectly. However, the Shallot and Chive version is excellent for those who prefer a more subtle, onion-forward taste. Any variety of the Gournay cheese will work well.
How do I prevent the chicken from sticking to the pan?
Ensure the pan is fully preheated before adding the oil and the meat. Do not move the chicken frequently; let it sear undisturbed for the full 4 minutes. The meat will naturally release from the pan once a proper crust has formed.
Can I add other vegetables to the sauce?
Yes, mushrooms or sliced carrots work very well in this dish. Sauté the vegetables in the pan after removing the chicken but before deglazing. This allows the vegetables to brown and integrate into the creamy sauce.
Print
Creamy Boursin Garlic Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Pan-seared chicken in a rich and creamy Boursin sauce. Easy but over-the-top delicious!
Ingredients
- 2 tablespoons avocado oil
- 4 chicken breasts (approximately 2 pounds)
- salt to taste
- freshly cracked black pepper to taste
- ½ cup chicken broth
- 1 cup chicken broth
- 1 5.2-ounce wheel Boursin cheese, cut into 4 or 6 pieces
- 1 tablespoon chopped chives (optional)
Instructions
- Step: Heat 2 tablespoons avocado oil in large skillet over medium heat, swirling oil around skillet to coat pan evenly. While skillet heats up, generously season both sides of each chicken breast with salt and pepper to taste.
- Step: When oil is hot and shimmering, add chicken breasts to skillet. Pan-sear chicken 4 minutes, then flip and add another tablespoon avocado oil. Sear chicken another 4 minutes until cooked-through and no longer pink. Note: if chicken breasts are large and/or not firm after 8 minutes, cover skillet with lid and reduce heat to low. Continue cooking, checking firmness every 2 minutes, until chicken breasts feel springy and firm when gently pressed with tongs.
- Step: Transfer fully-cooked chicken breasts to plate and set aside. If chicken charred or left dark spots in skillet, wipe skillet out with paper towel so sauce is not bitter.
- Step: Pour ½ cup chicken broth into hot skillet to deglaze, scraping up any stuck bits of chicken with spatula. Raise heat under skillet and bring liquid to boil, then add 1 cup chicken broth. Cook liquid until reduced by approximately 50%.
- Step: Once liquid has reduced by half, add Boursin cheese pieces. Whisk cheese into liquid until cheese has melted completely.
- Step: Return cooked chicken to skillet and spoon sauce over chicken, cooking only until chicken is warmed-through. Garnish with chopped chives and serve warm with plenty of Boursin sauce over mashed potatoes, pasta, mashed cauliflower, or rice.
Notes
To reheat any leftover Boursin chicken, just slice the chicken up and toss it on the stove with the refrigerated sauce. Cover the pan and heat it on low just until the chicken is warmed-through and the sauce is melty again. You can add more chicken broth if needed to thin out the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 1 g
- Sodium: 617 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.03 g
- Carbohydrates: 2 g
- Fiber: 0.02 g
- Protein: 52 g
- Cholesterol: 183 mg