My love for Boursin runs deep, but I think this recipe might just take the biscuit. Boursin is awesome because it’s packed with so much flavour. Here it creates a gorgeous creamy garlic and herb sauce, without the need for heaps of ingredients. You’re gonna love it! Follow me…
Chicken Breast
For this recipe we will be using boneless skinless chicken breast. To prepare the chicken, I recommend slicing each breast horizontally through the centre to create 4 even-sized breasts. This will not only allow the chicken to cook faster but also more evenly too.
Dredging the chicken through flour
Once you’ve sliced the chicken you’ll want to dredge it through seasoned flour. This is important to not only give the chicken a nice golden crust, but it’ll also help the chicken absorb the sauce and cling to it.
Cooking the chicken
We will fry the chicken in a pan with oil and butter. The butter adds a nice rich flavour, whilst the oil helps prevent the butter from burning. Process shots: add chicken to chopping board (photo 1), slice (photo 2), add to seasoned flour (photo 3), coat (photo 4), add to pan with oil and butter (photo 5), fry (photo 6).
Boursin Sauce for Chicken
The beauty of this sauce is that it requires such few ingredients!
Boursin Chicken Ingredients
Shallots – Very finely diced, just to offer a little more flavour. Spinach – This is optional, but it helps bulk out the dish and adds an extra layer of flavour. Boursin – You’ll find this in most supermarkets. Make sure it’s the ‘garlic and herb’ flavour. Chicken Stock – This creates the base of the sauce.
Sauce Consistency
The Boursin will blend into the chicken stock best if it’s at room temp. At first it’ll look a little grainy, but it will soon come together as you stir. It’ll start off quite a thin sauce but it will thicken (and quite quickly too). If you over-thicken the sauce just thin it out with a dash of stock. If it’s too thin, just continue simmering to reduce it. Process shots: fry spinach then remove (photo 1), fry shallots (photo 2), simmer stock and Boursin (photo 3), add spinach and chicken resting juices (photo 4), stir (photo 5), add chicken back in (photo 6).
How do I know when the chicken is cooked?
It should be golden on the outside and white all the way through the centre. It won’t take long – a few minutes on each side (4 max). It’ll continue cooking slightly as it rests and when placed back in the pan.
What else could I add to the sauce?
I did test this with tomatoes (both cherry and sun-dried) and whilst they worked okay, personally I don’t feel like they were needed. I haven’t tried it myself but I imagine mushrooms would go really nicely.
Can I use a different meat?
I haven’t tried it myself but I think pork chops would go perfectly with this sauce!
Serving Boursin Chicken
Here I serve with Mashed Potatoes, but rice or Roasted Potatoes would work great! I’ve also garnished it with a couple of pinches of cracked black pepper and fresh parsley, but that’s completely optional. Looking for more recipes using Boursin? Check out my Boursin Pork Tenderloin, Boursin Mashed Potatoes, Boursin Salmon Orzo and 10 Minute Boursin Pasta! Alrighty, let’s tuck into the full recipe for this Boursin chicken shall we?!
How to make Boursin Chicken (Full Recipe & Video)
For another Boursin recipe check out my Boursin Broccoli Gnocchi! For more similar recipes check out these beauties:
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