Creamy Boursin Chicken

 

 

If you are like me you eat a lot of chicken, and who doesn't these days. The cost of meat is outrageous, and almost unaffordable.  Chicken is on the menu in my house more often than not!

I am always looking for new and different ways to cook it. I am also always keen to find quick and easy ways to cook it.  Especially chicken breasts.  They are the most versatile cut of chicken and take on many different flavors beautifully!

When I saw this Creamy Boursin Chicken recipe on Salt & Lavender, I immediately printed it out! There are of course many different versions of this recipe available online, but this is the one I used.

  

Not only did it look quick and easy to make, but it looked delicious, and I had everything in my house to make it. No trip to the shops needed! Many other recipes required fresh spinach or a variety of cheeses. This did not. Pure and simple, just how I like to cook.

At the end you have tender and juicy chicken with an insanely delicious creamy, rich and velvety sauce. So tasty you might even be tempted to lick your plate clean.  

Quick and easy to make.  Simple ingredients put together in the most delicious way.  Easy enough for every day, but also special enough to serve to company.  I highly recommend!

 

WHAT YOU NEED TO MAKE THIS CREAMY BOURSIN CHICKEN RECIPE

A few simple ingredients. I love recipes that don't use a lot of ingredients and that don't take a lot of time to throw together. This is perfect on both counts!

• 2 largish boneless, skinless chicken breasts
• 1 tsp garlic powder
• salt and black pepper to taste
• 1 TBS light olive oil
• 1 TBS butter
• 1 small onion, peeled and finely chopped
• 1/2 cup (120ml) chicken stock
• 1 (5.2oz/147g) package of garlic and herb Boursin cheese
• Parsley to garnish (optional)

My chicken breasts were each one about the size of one of my hands stretched out, so about six-inches long and 2-inches thick at the thickest end.   If you like you can pound the cutlets, once you slice the chicken in half, in between two sheets of cling film to make an even thickness.  

I find that cutting chicken through the middle like this helps to tenderize them!

I used Better than Boullion chicken stock concentrate, reconstituted.  I did not need to add much in the way of salt to the dish.

You can use any flavor of Boursin Cheese that you like, but the garlic and herb is especially nice.  Black peppercorn would also be excellent!  I love Boursin cheese.

 

HOW TO COOK CREAMY BOURSIN CHICKEN

This is really simple and quick to make, especially if you have everything ready to go before you begin!

Take your chicken breasts and cut them into four cutlets, slicing them in half horizontally through the middle from one side to the other.

Season the chicken cutlets on both sides with the garlic powder and salt and black pepper to taste.

Heat the oil and butter in the skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.

Cook the chicken cutlets until golden brown on both sides, about 4 to 5 minutes on each side. Remove to a plate and set aside.

Add the chopped onion to the skillet. Cook, stirring, without browning for 2 to 3 minutes until softened. Stir in the chicken stock.

Crumble in the Boursin cheese, whisking it in constantly, until it becomes creamy and smooth. Leave to simmer over medium low heat for 2 to 3 minutes.

Return the chicken cutlets to the pan, turning them to coat them on both sides with the sauce. Heat through for about two minutes.  Garnish with parsley (if using) and serve.

 

MY HINTS AND TIPS FOR CHICKEN BREAST PERFECTION

One of the most common complaints about chicken breasts is that they are too dry and flavorless. It is true they don't really have a lot of flavor, but that makes them perfect for taking on other flavors and if you don't overcook them, they come out beautifully. Here are some of my hints and tips to cook them perfectly! 

1.  If you are cooking your chicken plain, it is always better to cook your chicken breasts with the skin on rather than it off.  The skin helps to protect the meat and keep it from drying out. You can always peel it off and discard after cooking if you don't want the extra calories. 

2. Chicken breasts can be a bit dry. This is because they are much leaner than other parts of the bird. A marinade, brine or rub goes a long way in adding flavor to the meat and keeping it moist. A basic salt and pepper rub is just fine if you want to keep things simple.

 

3.  Pounding chicken breasts with the flat side of a meat pounder always tenderizes them a bit. Even if you are not going for larger flatter pieces of chicken, a bit of pounding helps to even out the pieces and breaks down the tissues a bit rendering that tiny bit more succulent.

4.  Keeping them all as much the same size as you can. You can do this by pounding, or by slicing them into smaller thinner pieces.  They will also cook faster this way.

5.  Overcooking.  This is the main culprit when it comes to producing chicken breasts which are dry and unpalatable. You need only cook them until the juices run clear. Bear in mind, that they will continue to cook when you remove them from the pan.  Let them rest, lightly covered for a few minutes and you will achieve perfection. 

 

This chicken and sauce were incredibly delicious!  The chicken was tender and juicy and the sauce was loaded with flavor. I am not sure that the chopped onion added much to be honest. If I make this again, (and I will) I will leave it out as I felt it detracted from the appearance of the dish, and you couldn't really notice the flavor anyways.

I enjoyed this with some mushroom rice and garden peas.  I had run out of potatoes, or I would have had mashed potatoes with it. I think that a pile of fluffy mash with some of that delicious sauce spooned over top would be fabulously tasty!

  

I confess I do eat a lot of chicken, especially chicken breasts. They are so versatile and adapt themselves to many flavors. Here are a few other ways that I like to enjoy them! If chicken breasts are cooked properly, they are never dry.

HERB & LEMON ROASTED CHICKEN BREASTS -This is a delicious way of preparing chicken breasts which keeps them moist and very flavourful. I like to buy whole chickens and cut them up myself. Plan ahead as the chicken needs to marinate for about an hour before cooking. 

GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE - This rich garlicky herb sauce is the star here. Skin on chicken breasts are marinated it in first and then grilled to succulent perfection. They are served with additional sauce for a chicken entree that will have everyone smacking their lips and licking their fingers!

Yield: 4 servings

Author: Marie Rayner

Boursin Chicken

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Juicy tender pieces of chicken breast in a fabulously rich and velvety creamy sauce. This dish is packed with flavor! This goes together very quickly

Ingredients

• 2 largish boneless, skinless chicken breasts
• 1 tsp garlic powder
• salt and black pepper to taste
• 1 TBS light olive oil
• 1 TBS butter
• 1 small onion, peeled and finely chopped
• 1/2 cup (120ml) chicken stock
• 1 (5.2oz/147g) package of garlic and herb Boursin cheese
• Parsley to garnish (optional)

Instructions

1. Take your chicken breasts and cut them into four cutlets, slicing them in half horizontally through the middle from one side to the other.
2. Season the chicken cutlets on both sides with the garlic powder and salt and black pepper to taste.
3. Heat the oil and butter in the skillet over medium high heat. Once the butter begins to foam, add the chicken pieces.
4. Cook the chicken cutlets until golden brown on both sides, about 4 to 5 minutes on each side. Remove to a plate and set aside.
5. Add the chopped onion to the skillet. Cook, stirring, without browning for 2 to 3 minutes until softened. Stir in the chicken stock.
6. Crumble in the Boursin cheese, whisking it in constantly, until it becomes creamy and smooth. Leave to simmer over medium low heat for 2 to 3 minutes.
7. Return the chicken cutlets to the pan, turning them to coat them on both sides with the sauce. Heat through for about two minutes.
8. Garnish with parsley (if using) and serve.

Notes

• Make sure you use a low sodium chicken broth or your sauce may be too salty.
• If you think your sauce is too thick, you can whisk in a bit more chicken broth to thin.
• You can experiment with other flavors of Boursin Cheese as desired.
• Serve with rice or mashed potatoes.

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