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Creamy Boursin Chicken with Mushrooms

Juicy pan-seared chicken in an irresistibly creamy, garlic herb sauce with sautéed mushrooms, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 480

Ingredients
  

Chicken & Mushrooms
  • 4 boneless, skinless chicken breasts about 1.5-2 lbs total
  • 8 oz cremini mushrooms sliced
  • 1 large shallot finely minced
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 2 tbsp olive oil or unsalted butter divided
  • Kosher salt and black pepper to taste
Creamy Boursin Sauce
  • 1 5.2 oz package Garlic & Fine Herbs Boursin cheese
  • 0.5 cup low-sodium chicken broth
  • 0.33 cup heavy cream
  • 0.25 cup Parmesan cheese freshly grated, optional
  • Fresh parsley or chives chopped, for garnish

Equipment

  • Large skillet (12-inch)
  • Tongs
  • Chef's knife & cutting board
  • Wooden spoon

Method
 

  1. Pat chicken breasts very dry with paper towels. Season generously on both sides with salt and pepper.
  2. Heat 1 tbsp oil or butter in a large skillet over medium-high heat. Add chicken and sear, undisturbed, for 5-7 mins per side until golden brown and nearly cooked through. Transfer to a plate.
  3. Reduce heat to medium. Add remaining oil/butter to skillet. Add mushrooms and cook 4-5 mins until browned. Add shallot, cook 2-3 mins until soft. Add garlic and thyme; cook 30-60 seconds until fragrant.
  4. Pour in chicken broth, scraping up any browned bits from the pan. Reduce heat to medium-low. Crumble in the Boursin cheese and add the heavy cream. Stir constantly until cheese is melted and sauce is smooth. Simmer 2-3 mins to thicken slightly.
  5. Optional: Stir in grated Parmesan until melted. Taste sauce and adjust seasoning.
  6. Return chicken and any juices to the skillet, nestling into the sauce. Spoon sauce over chicken. Simmer together for 3-5 mins, until chicken is heated through and reaches 165°F internally.
  7. Remove from heat. Garnish with fresh parsley or chives. Serve immediately over mashed potatoes, pasta, or rice.

Notes

For best results, ensure chicken is patted dry before searing. Sauce can be thinned with extra broth or cream if too thick. Leftovers keep for 3 days in the fridge.