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Creamy One-Pan Boursin Chicken

Golden seared chicken cutlets returned to a velvety one-pan garlic and herb Boursin cream sauce built from chicken broth and pan fond for a sophisticated 30-minute dinner from a single skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts halved lengthwise into 4 thin cutlets; patted dry before seasoning
  • 1 tsp garlic powder for chicken seasoning
  • 0.5 tsp salt for chicken seasoning
  • 0.25 tsp black pepper for chicken seasoning
  • 1 tbsp olive oil for searing
  • 1 tbsp unsalted butter for searing
  • 1 large shallot or half yellow onion finely diced; shallot preferred for more delicate flavor
  • 0.75 cup low-sodium chicken broth for deglazing and sauce base
  • 1 package Boursin Garlic and Fine Herbs cheese 5.2 oz; softened to room temperature at least 30 minutes before cooking
  • 1 handful fresh baby spinach optional; wilted into the sauce before the chicken returns
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • large skillet
  • whisk
  • Meat mallet or heavy pan for pounding
  • Instant read thermometer
  • wooden spoon or spatula

Method
 

  1. Slice each chicken breast lengthwise into 2 thin cutlets. Pat dry with paper towels. Season both sides with garlic powder, salt, and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat until the butter foam subsides. Add chicken cutlets in a single layer. Cook for 5 to 6 minutes per side until deeply golden and internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
  3. Reduce heat to medium. Add the diced shallot or onion to the same skillet. Sauté for 3 to 5 minutes until fully softened and translucent.
  4. Pour in the chicken broth. Scrape the bottom of the pan immediately with a wooden spoon to dissolve all the fond into the liquid.
  5. Add the room-temperature Boursin cheese in pieces. Whisk or stir constantly over medium-low heat until fully melted and the sauce is smooth and velvety. Simmer gently for 2 minutes.
  6. Optional: Stir in baby spinach and cook for 1 minute until just wilted.
  7. Return the chicken cutlets and any collected plate juices to the skillet. Spoon the sauce generously over the chicken and warm through for 1 to 2 minutes.
  8. Garnish with fresh parsley and serve immediately over mashed potatoes, rice, or pasta.

Notes

Storage: Store in an airtight container for up to 3 days. Add a splash of broth or milk before reheating over medium-low heat, stirring frequently. Sauce does not freeze well as the Boursin emulsion breaks during freezing. Substitutions: Chicken thighs replace breasts; increase sear time to 7 to 8 minutes per side. Boursin Shallot and Chive is the closest alternative to Garlic and Fine Herbs. Homemade substitute: full-fat cream cheese with garlic powder, dried parsley, chives, and thyme. Add splash of dry white wine before the broth deglaze for additional depth. Pro tips: Soften Boursin to room temperature before cooking. Add all plate juices back to the sauce. Reduce to medium-low before adding the cheese. Fine-dice the shallot for best results.