One Pan Creamy Boursin Chicken
A sophisticated yet effortless dish featuring golden-seared chicken breasts smothered in a rich, velvety sauce made from Boursin garlic and fine herbs cheese. Paired with blistered cherry tomatoes and tender spinach, this one-pan meal creates a perfect harmony of herbaceous notes and savory depth. It is a streamlined, professional-grade dinner solution designed for busy weeknights, delivering a refined experience without the need for complex techniques.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Pan-searing
- Cuisine: Contemporary American
- Diet: Low Carb
Ingredients
1.5 lbs boneless skinless chicken breasts, pounded to 0.75-inch thickness
1 block (5.2 oz) Boursin Garlic and Fine Herbs cheese
0.5 cup cherry tomatoes, halved
0.25 cup fresh spinach, washed and stemmed
2 tbsp olive oil
0.5 cup high-quality chicken broth
1 tsp fresh lemon juice
Instructions
Pound chicken breasts to an even 0.75-inch thickness to ensure consistent cooking.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken until a deep brown crust develops on both sides and it is cooked through, then remove from the pan.
In the same skillet, add the halved cherry tomatoes and cook until they begin to burst and release their juices.
Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.
Stir in the Boursin cheese until completely melted and emulsified into a creamy sauce.
Add the lemon juice and spinach, stirring until the spinach is wilted.
Return the chicken to the pan and coat each breast with the creamy herb sauce before serving.
Notes
Ensure the pan is hot before adding the chicken to achieve the proper Maillard reaction. If the sauce becomes too thick, add a tablespoon of chicken broth or water to reach the desired consistency. Store leftovers in an airtight container for up to 3 days.
Find it online: https://kindeat.com/one-pan-creamy-boursin-chicken-2/