This is a super easy and fast recipe that creates tender boneless chicken and a savory, creamy sauce, with very little effort. Great when you are in a hurry. This tastes great served with mashed potatoes or angel hair pasta coated in the sauce.
TIPS: This could also be made with bone-in thighs, however the cooking time would be much longer in the beginning to be sure they are cooked through, and probably would require some time in the oven to finish cooking, before making the sauce in the pan. This recipe uses a small amount of flour to coat the chicken and thicken the sauce, but you can replace that with almond flour to make a great no-carb (keto) meal.
Boursin Chicken
Ingredients
- 4-6 boneless, skinless chicken breasts or thighs (no more than 1/2 inch thick, so pound breasts or slice horizontally in half, if thick)
- 1 Tbsp vegetable or olive oil
- 1-2 Tbsp butter
- 1/2 C flour
- 1 tsp each garlic powder, onion powder, kosher salt
- pinch pepper
- 1 small shallot minced (optional)
- 1 C chicken broth
- 2 Tbsp heavy cream
- 5 oz boursin cheese (any kind) (I use "garlic and fine herb")
- 2 Tbsp chopped chives or scallions minced
- kosher salt and pepper
Instructions
- Add the oil and butter into a large saute pan over medium-high heat. Whisk the flour, garlic powder, onion powder, salt and pepper together. Dip the chicken into the flour mixture and press to adhere a light coating. Once pan is hot add chicken pieces and brown on each side (about 4 minutes a side) until chicken is nicely browned and about 90-95% cooked through. Remove chicken from pan onto a plate. Do not wipe out the pan.
- In the same pan, lower heat to medium and saute the shallots (if using) until softened about 2 minutes. Add the chicken broth and deglaze the pan, whisking and scraping bits off the bottom. Add the heavy cream, and chicken juices that have accumulated on the plate. Add the boursin and stir/whisk until melted and smooth. Simmer about 3 minutes until sauce thickens a bit and well blended. Season the sauce with salt and pepper to taste, then add the chicken pieces back, not overlapping if possible, to finish cooking in the sauce. Turn the chicken pieces over midway through and simmer on low heat for a few minutes per side, just until chicken is cooked through (Breasts 165 and thighs 175). Top with fresh chives or scallions before serving.
- Enjoy!