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I gotta tell you about my go-to One-Skillet Boursin Chicken! It's amazing how a few basic ingredients turn into something that tastes fancy in just half an hour. The velvety Boursin sauce is incredible and works great with loads of different meats.
Dinnertime Wonder
What's really cool about this dish is how fancy it tastes while being a breeze to make. The whole thing happens in one pan so there's barely any cleaning up afterward and man the sauce is something else! It's just right for those evenings when you want something impressive without slaving away in the kitchen.
What You'll Need
- Avocado Oil: Perfect for chicken searing with its high heat tolerance.
- Thin-Cut Chicken Breasts: Cooks quickly and stays juicy throughout.
- Mustard Powder: Brings a nice background flavor kick.
- Garlic Powder: Makes the chicken taste even better.
- Oregano and Dried Parsley: Adds lovely herb flavors to round things out.
- Salt and Pepper: Add to your liking, but remember the sauce has salt too.
- Butter: Gives the sauce its luxurious texture.
- Shallot and Garlic: The flavor foundation of your sauce.
- Dry White Wine: Brings tang and complexity; swap for chicken broth if you prefer.
- Chicken Broth: Makes a smooth, rich sauce when mixed with cheese.
- Grated Parmesan Cheese: Adds savory goodness and thickens things up.
- Half and Half: Makes the sauce creamy, or try heavy cream for extra richness.
- Boursin Cheese: The star ingredient that makes this dish special.
- Fresh Thyme: Sprinkle at the end for extra flavor and looks.
Cooking Steps
- Get That Chicken Ready
- Sprinkle thin-cut chicken breasts with salt, pepper, mustard powder, garlic powder, oregano, and dried parsley. Warm up oil in a non-stick pan over medium-high heat, then cook the chicken until done, about 3-5 minutes on each side. Take it out and set aside.
- Cook Your Flavor Base
- In the same pan, melt some butter and cook your chopped shallots and garlic until they're soft and clear, roughly 3 minutes.
- Loosen Those Tasty Bits
- Pour in dry white wine, scraping the bottom to get all those brown flavor bits. Let it bubble until it's half gone, around 3 minutes.
- Whip Up The Sauce
- Pour in chicken broth and add Boursin cheese, stirring until it melts and everything thickens up. Mix in Parmesan cheese, half and half, fresh thyme, and dried parsley. Let it simmer gently for 5 minutes.
- Bring It All Together
- Put the chicken back in the pan, cover it with sauce, and warm it through. Serve with whatever sides you love.
Storage Smarts
This dish works wonders for planning ahead! It stays good in the fridge up to 4 days and you can pop it in the freezer for up to 3 months. When you heat it up again just add a little chicken broth to keep the sauce nice and creamy.
Switch Things Up
I always enjoy playing around with this recipe! Switch chicken for steak or salmon or toss in some fresh spinach right at the end. Try different Boursin flavors for totally new meals and chicken thighs are fantastic in this too.
Smart Cooking Tricks
Take the Boursin out of the fridge early so it melts better in your sauce. Always grab a block of Parmesan and grate it yourself it tastes way better! And don't skip flattening those chicken breasts so they cook evenly from end to end.
Tasty Sidekicks
This sauce tastes wonderful poured over mashed potatoes or rice they soak up all that creamy goodness. When I want something lighter I'll go with roasted veggies and when I'm feeling extra hungry it's amazing with pasta!
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Frequently Asked Questions
- → What can I use instead of Boursin cheese?
If you can't find Boursin, mix cream cheese with garlic and herbs. Use 4 oz softened cream cheese, 1/2 tsp garlic powder, dried herbs, and a bit of salt.
- → What kind of white wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works great. If avoiding alcohol, swap for more chicken broth with a splash of white wine vinegar.
- → Can this dish be prepared ahead?
The sauce can be made earlier and gently reheated. Cook the chicken fresh for the best taste. Add some cream or broth to thin the sauce when reheating.
- → What are good sides for this meal?
This creamy dish is fantastic with rice, mashed potatoes, or pasta. Pair with roasted veggies or salad for a full platter. The sauce works great over sides too.
- → Why choose thin-cut chicken breasts?
They cook faster and more evenly, staying juicy. If using large breasts, slice them thinner or flatten them with a mallet for even cooking.
Conclusion
This one-pan dinner combines tender chicken with a velvety, herb-studded cheesy sauce. Ready in only half an hour, it's your go-to meal for flavor and simplicity.