Easy Creamy Boursin Chicken Recipe
This creamy boursin chicken recipe is made with just 4 ingredients and is ready in 30 minutes! An easy weeknight meal requiring minimal prep and easy cleanup, resulting in a delicious chicken dinner that tastes like it took all day!
Servings: 4
Calories: 175
Equipment
Ingredients
- 4 boneless, skinless chicken breast
- 2 teaspoons each kosher salt + black pepper
- 1 tablespoon olive oil
- 1/2 cup chicken stock
- 1 5.2 ounce package Garlic & Fine Herbs Boursin Cheese
- 2 cups chopped spinach
Instructions
- Prep The Chicken: Season the chicken on both sides with kosher salt and black pepper. I like to pound my chicken breasts to an even thickness so they cook evenly.4 boneless, skinless chicken breast, 2 teaspoons each kosher salt + black pepper
- Cook The Chicken: Heat a cast iron skillet over medium heat. When it is warm, add in the olive oil then cook the chicken on each side for 5-8 minutes until it is golden brown and has an internal temperature of 165ºF. Transfer the cooked chicken to a plate.1 tablespoon olive oil
- Make The Sauce: In the same cast iron skillet, pour in the chicken stock and add in the package of Boursin cheese. Break the Boursin apart with a spoon and stir it until it is melted, scraping up any brown bits from the bottom of the pan. When the Boursin is melted, add in the spinach and toss to gently wilt. Turn off the heat, then add back in the chicken breasts to warm.1/2 cup chicken stock, 1 5.2 ounce package Garlic & Fine Herbs Boursin Cheese, 2 cups chopped spinach
- Serving: Serve the chicken warm, drizzled with the Boursin sauce and your favorite sides.
- Leftovers: Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Video
Notes
Expert Tips
- Chicken: I love this best with chicken breasts, but this would also work with chicken thighs. If the chicken breasts are thick, I recommend butterflying them (slicing down the center) to get thinner chicken breasts that cook faster and more evenly.
- Boursin: I love the Garlic & Fresh Herbs Boursin cheese (the green package). You could also use the Shallot & Chive Boursin cheese (the purple package).
- Dairy-Free: I haven't tried this, but I've seen that Boursin has a dairy-free version. You could use this to keep this dairy-free. If you try it and it turns out, please let other readers know in the comments!
- Spinach: The spinach is very delicious but also optional. If you don't have fresh, you could use frozen. I would thaw it and squeeze out the water, adding in 1/2 cup packed thawed and squeezed-out frozen spinach. You could also substitute kale or skip the spinach altogether.
Serving Tips
Serve the chicken warm, drizzled with the Boursin sauce and your favorite sides. I like to serve it with mashed potatoes or cauliflower mash and a side of roasted broccoli or green beans. Depending on your preferences and dietary needs, there are endless side dishes to choose from.Storage Tips
Leftovers: Store leftover Boursin chicken in an airtight container in the refrigerator for up to 5 days or frozen for at least 6 months. Freezing Instructions: Freeze in a freezer-safe airtight container for up to 6 months. Thaw in the fridge overnight or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat in the oven at 350ºF for 10-15 minutes until the sauce is bubbling.Nutrition
Calories: 175 | Total Carbs: 1.6g | Protein: 25.2g | Fat: 6.9g | Fiber: 0.3g | Net Carbs: 1g