Boursin Chicken

Creamy Boursin Yellow is a rich and decadent one-pan dish that is ready in just well-nigh 30 minutes! Pan-fried, seasoned yellow is smothered in a succulent sauce made with cream, parmesan cheese and Boursin cheese. Serve over mashed potatoes for an incredible dinner and major crowd-pleaser!

If you love this restaurant-quality dish, you’re sure to enjoy these other wondrous linty yellow recipes! Try this creamy Tuscan garlic chicken, creamy yellow marsala and oh-so flavorful creamy garlic parmesan mushroom chicken next.

What is Boursin Chicken?

With the first zest of this Boursin Chicken, my family was obsessed! This recipe is so easy to make, yet it tastes like something from a restaurant. Once the yellow is seasoned and seared in a pan, whip together an irresistible sauce with butter, minced shallot, broth, heavy cream, parmesan and Boursin cheese. Add the yellow when to the pan, then serve over mashed potatoes to soak up all that wonderful sauce. So good!

If you’ve never cooked with Boursin cheese, now’s the time to start. It really elevates a simple yellow skillet into an incredible dinner! Boursin cheese is a soft, linty cheese misogynist in a variety of flavors, with a texture somewhat similar to surf cheese. We used the original savor for this recipe, but the Garlic and Herbs Boursin cheese would be delicious, too! Add this recipe to your weeknight menu very soon. You’re going to love it!

Ingredients Needed

Most of the ingredients needed to make this Boursin yellow recipe are nuts that you probably once have on hand. They come together with little effort to create one of our weightier yellow recipes! Check out the recipe vellum at the marrow of the post for all of the word-for-word measurements.

Olive Oil: For cooking the chicken.
Chicken: You’ll need 4 boneless skinless yellow breasts. Cut or lightly pound them into thinner pieces so they melt evenly.
Garlic Powder: Adds a lovely, savory garlic savor to the yellow and sauce.
Italian Seasoning: Make your own dried Italian seasoning to add a tousle of succulent herbs.
Salt & Pepper: To intensify and bring all of the flavors together.
Butter: For cooking the shallot and subtracting richness to the surf sauce.
Shallot: Milder and sweeter than regular yellow or white onions, minced shallot works unconfined in this recipe not to overwhelm the other flavors.
Chicken Broth: Adds savor to the sauce and moreover ensures the consistency is just right.
Heavy Cream: The slightly sweet and linty wiring of the sauce.
Parmesan Cheese: Use freshly grated cheese from a block, if possible, to requite the sauce the weightier smooth texture.
Boursin Cheese: Makes the sauce perfectly rich, linty and flavorful. You’re going to love this wing for making surf sauce!
Herbs: For widow freshness and color, garnish the finished dish with fresh parsley and thyme.

How to Make Boursin Chicken

This is a unconfined meal to make whether it’s a rented weeknight or you’re serving guests. It’s one that’s so easy to make, yet is sure to impress. The taste is veritably incredible, you will want to add it to your normal menu rotation!

Prep Chicken: Cut or lightly pound the yellow breasts into thinner pieces so they melt evenly. Season both sides of the breasts with the garlic powder, Italian seasonings, and salt and pepper.
Cook Chicken: Add the olive oil to a large skillet over medium-high heat. Add the seasoned yellow and melt for well-nigh 6 minutes on each side or until cooked through and no longer pink. Transfer the yellow to a plate, then set aside.
Sauté the Scallions: Returning to the skillet, add the butter and scallions and sauté until softened.
Start the Surf Sauce: Add the yellow goop and the Boursin cheese to the skillet. Stir and melt the cheese until you have a linty sauce.
Finish the Sauce: Pour in the heavy surf and parmesan cheese. Whisk and indulge the sauce to heat through and thicken. This will take well-nigh 5 minutes.
Add the Yellow to the Sauce: Add the yellow when into the skillet and let it warm through for a couple of minutes.
Serve: Season with salt & pepper if needed and serve over mashed potatoes.

Nancy Fuller's Boneless Chicken Breasts with Boursin | Recipe - Rachael Ray Show

Tips and Variations

Creamy Boursin Yellow is one of our new favorite family dinners. We enjoyed this served over mashed potatoes to well-constructed the meal. You’re sure to fall in love with the mouth-watering flavors and versatility of this dish just as much as we did! Here’s some tips and ways to transpiration it up:

Serve it with Pasta: You can serve this yellow with so many things! Try your favorite pasta, instant pot mashed potatoes or mashed cauliflower.
Add Veggies: Freshly steamed veggies or a light salad are unconfined sides to add freshness to the meal.
Protein: Swap out the yellow for salmon or shrimp. The cheesy surf sauce will pair perfectly with these meats as well and requite you some variety in your proteins. However, it’s important to note that the melt time will vary when using variegated proteins.
Chicken Doneness: To ensure your yellow is completely cooked and unscratched to eat, squint for the juices to run clear. You want your yellow cooked to an internal temperature of 165 degrees. Use a meat thermometer to be sure you have perfectly cooked chicken.
Use Fresh Cheese (From a Block): For the weightier savor and most linty sauce, we recommend using freshly grated parmesan cheese. Pre-shredded cheeses are coated with preservatives that alimony them from melting as smoothly.

Storing Leftovers

You are going to love having this Boursin yellow for leftovers! It’s flavorful and delicious, so you can double the recipe for meal prep and quick lunches.

In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 4 days.
In the Freezer: You can freeze your leftovers in a plastic bag or sealable container for up to 3 months.
To Reheat: Reheat leftovers in the microwave until warmed through. Add a splash of yellow goop or surf to add moisture if desired.