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A close-up of pan-seared chicken breasts with a golden-brown crust, submerged in a thick white garlic-herb cream sauce with mushrooms in a cast iron skillet. (Creamy Boursin Chicken)

Creamy Boursin Chicken: Your New Favorite 30-Minute Skillet Dinner

This Creamy Boursin Chicken features pan-seared chicken in a velvety garlic-herb and mushroom cream sauce. A stunning, one-pan skillet dinner ready in under 30 minutes, perfect for a busy weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 8 oz / 225g each) Pounded to 3/4-inch (2cm) thickness
  • 1 tbsp olive oil (15ml)
  • 1 tbsp unsalted butter (15g)
  • 1/2 tsp kosher salt Or to taste
  • 1/4 tsp coarse cracked black pepper Or to taste
  • 8 oz cremini mushrooms (225g), sliced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (60ml) Such as Sauvignon Blanc. Can substitute with chicken broth.
  • 1/2 cup low-sodium chicken broth (120ml)
  • 1/2 cup heavy cream (120ml)
  • 5.2 oz Boursin Garlic & Fine Herbs cheese (150g)
  • 2 tbsp fresh parsley (8g), finely chopped For garnish

Equipment

  • 1 Large Skillet (12-inch cast iron or stainless steel)
  • 1 Tongs
  • 1 Whisk

Method
 

  1. Pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until a golden-brown crust forms and chicken is nearly cooked through. Transfer to a plate.
  2. In the same skillet over medium heat, add sliced mushrooms and cook until browned, about 5-7 minutes. Add minced garlic and cook for another 30-60 seconds until fragrant.
  3. Deglaze the pan with white wine, scraping up any browned bits. Stir in the chicken broth and heavy cream. Add the Boursin cheese and whisk until it has completely melted into a smooth, creamy sauce. Simmer for 2-3 minutes to thicken.
  4. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer for 3-5 minutes, until the chicken is cooked through (165°F / 74°C). Garnish with fresh parsley and cracked black pepper before serving.

Notes

Don't crowd the pan when searing the chicken; cook in batches if necessary for the best golden-brown crust.
Ensure the chicken is patted very dry with paper towels before seasoning; this is crucial for a good sear.
Use a whisk to incorporate the Boursin cheese for the smoothest, most velvety sauce.