Boursin Chicken with Garlic and Herb Sauce
By Miles Carr
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
This Boursin chicken recipe is a 25-minute meal that requires just a handful of ingredients and one pan. Coat the chicken with flour and simmer in a garlic and herb cream sauce until the chicken pieces are coated. This recipe is a good choice for a quick weeknight dinner.
I butterfly the chicken breasts to give you four evenly thick pieces that cook faster and are less likely to have a raw middle. The flour on the chicken browns in the oil and butter before the chicken is added back to the pan with the sauce.
Let the Boursin reach room temperature before adding it to the stock. The Boursin will clump when first added, but it will dissolve as the sauce thickens during cooking. I like to turn the heat down to medium after cooking the chicken and cook the sauce until it coats the back of a wooden spoon.
Spinach is optional. I cook spinach for a few minutes before cooking the shallots. This reduces the spinach volume before adding it to the sauce. Other starches to serve with this dish are mashed potatoes and rice. Roasted potatoes are another good accompaniment. I top this dish with several shakes of ground black pepper and fresh chopped parsley.
Why you'll love this recipe
- 1Done in 25 minutes, cooking the chicken while the sauce comes together in the same pan.
- 2One pan for frying and preparing sauce. Less cleanup to do afterward.
- 3The breaded chicken picks up the sauce flavor without the need to cook it longer or add thickening agents to the sauce.
- 4No special equipment is needed: just a sharp knife, a flat dish, a large frying pan, tongs, and a wooden spoon.
- 5Spinach is optional. You can make the dish without spinach if you want to eat only the chicken and sauce.
- 6Mashed potatoes would be a good choice. Rice would be a good alternative if that's what you have.
Ingredients
- •2 250 g / 9 oz boneless skinless chicken breasts (brought close to room temperature)
- •40 g / 1/4 cup plain or all-purpose flour
- •1 tsp salt (plus more as needed)
- •½ tsp onion powder
- •½ tsp garlic powder
- •½ tsp black pepper (plus more as needed)
- •1 tbsp olive oil (plus more as needed)
- •1 tbsp butter (preferably unsalted)
- •2 shallots (very finely diced)
- •100 g / 3-4 oz baby spinach leaves (optional)
- •180 ml / 3/4 cup chicken stock
- •1 5 oz / 150 g pack Boursin Garlic and Herbs cheese (at room temperature)
Instructions
- 1
Slice each chicken breast horizontally through the centre to make 4 even-sized pieces.
- 2
Whisk the flour, salt, onion powder, garlic powder, and black pepper together in a large shallow dish.
- 3
Dredge each piece of chicken through the seasoned flour until fully coated, then shake off the excess and set aside.
- 4
Heat the olive oil and butter in a large pan over medium-high heat.
- 5
Add the chicken and fry for a few minutes on each side, until it has a golden crust and is almost cooked through the centre.
- 6
Transfer the chicken to a plate and lower the heat to medium.
- 7
If using the spinach, fry it for 30 seconds or so until it just starts to wilt, then remove it from the pan.
- 8
Fry the shallots for a few minutes until soft and golden, adding a dash of olive oil if needed.
- 9
Pour in the chicken stock, then stir in the Boursin until it blends into the stock.
- 10
Gently bubble the sauce for a few minutes, until it begins to thicken.
- 11
Stir in the spinach and chicken resting juices, then simmer for 30 seconds or so until the sauce thickens again.
- 12
Return the chicken to the pan and baste it in the sauce until warmed through.
- 13
Stir in a splash of stock if the sauce is too thick, or continue simmering if it is still thin.
- 14
Adjust the seasoning as needed, going easy on the salt.
FAQ
Nutrition (per serving)
351
Calories
32.06g
Protein
20.89g
Fat
8.18g
Carbs
Reviews
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