Can I use a different flavor of Boursin cheese for this recipe?

Absolutely! While the Garlic & Herbs flavor is popular, you can experiment with other Boursin flavors like Shallot & Chive, Cracked Black Pepper, or Sun-Dried Tomato & Basil for unique variations.

Can I use boneless chicken thighs instead of chicken breasts?

Yes, boneless chicken thighs can be substituted. Just adjust the cooking time as they may require slightly longer to cook through.

Is it necessary to halve the chicken breasts horizontally?

Halving the chicken breasts horizontally helps them cook evenly and reduces the cooking time. If you prefer thicker chicken pieces, you can skip this step but adjust the cooking time accordingly.

Can I make this recipe in advance for a dinner party?

Yes, you can make it in advance and reheat it just before serving. Store it in an airtight container in the refrigerator and reheat gently on the stovetop.

Can I freeze the leftovers?

We don't recommend freezing leftovers, as dairy-based sauces like Boursin cheese can change in texture and consistency when frozen and thawed.

Can I make this recipe without spinach?

Absolutely, the spinach is optional. You can substitute it with other greens like kale or Swiss chard if you prefer.

Creamy Boursin Chicken

Description

This creamy Boursin Chicken is a quick and elegant meal that's rich in flavor.

Ingredients

Scale

Chicken

2 large boneless and skinless chicken breasts halved horizontally to make 4
1/4 cup All Purpose Flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Sauce

1 tablespoon olive oil
1 small onion, very finely diced
4 oz. baby spinach leaves, optional
3/4 cup chicken stock
1x 5 oz. pack of Boursin Garlic & Herbs Cheese, at room temperature
Salt & Pepper, as needed

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Instructions

Cut each chicken breast in half horizontally to make 4 even-sized pieces. In a large shallow dish, mix flour, garlic powder, onion powder, salt and black pepper. Dredge each chicken piece in the flour mixture, shake off excess, and set aside.
In a large pan, heat 2 tablespoons of oil over medium-high heat. Cook the chicken for a few minutes on each side until they develop a golden crust and are nearly cooked through. Transfer them to a plate, lower the heat to medium.
In the same pan, toss in the spinach and cook for about 30 seconds until it starts to wilt, then take it out and set it aside.
Cook the onion for a couple of minutes until it's soft. If needed, add 1 tablespoon of oil to the pan.
Pour in the chicken stock and mix in the Boursin until it's well combined with the stock. Let it simmer for a few minutes until the sauce starts to thicken. Return the spinach and the chicken, simmer for about 30 seconds to thicken. If the sauce is too thick, add a bit of stock; if too thin, simmer more.
Serve and enjoy!

Notes

Store: Place the leftover Boursin Chicken in an airtight container. Ensure the container is tightly sealed to prevent moisture and air from entering. Store in the refrigerator. Leftovers can be kept for 3-4 days.

Reheat: When you want to eat it again, warm it up gently in a small saucepan on low heat, stirring every now and then until it's warm.

Prep Time: 10 min
Cook Time: 20 min
Category: Chicken recipes
Cuisine: American

Nutrition

Calories: 349 kcal
Sugar: 2 g
Sodium: 539 mg
Fat: 19 g
Saturated Fat: 9 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 114 mg