Boursin Chicken
This delicious creamy Boursin chicken is an easy and flavorful meal!
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Servings: 4 servings
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil divided
- ½ medium red onion sliced
- 12 ounces cherry tomatoes halved
- 1 cup chicken stock
- 5.3 ounces (1 box) Boursin cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the chicken breasts dry with a paper towel. Using a large, sharp knife slice the chicken breasts in half, lengthwise.
- Combine the salt, garlic powder, paprika, Italian herbs, and pepper. Stir to combine. Sprinkle on both sides of the chicken breasts.
- Heat a large skillet over medium high heat. Add half the oil and once hot, cook the chicken breasts on each side for 3 minutes. Remove the chicken and set aside.
- Add the remaining oil to the pan and once hot, sauté the onion sfor 4 minutes. Then add the tomatoes and cook for an additional 3 minutes.
- Add a little of the chicken stock to the pan to deglaze the bottom. Use a spatula to gently scrape up the bottom. Pour in the remaining stock and the Boursin cheese. Use the spatula to break up the cheese and stir it till it’s combined.
- Bring the sauce to a gentle boil and reduce to a simmer. Simmer for 5 minutes then add the chicken breasts back in. Simmer for an additional 5 minutes or until the chicken breasts have reached an internal temperature of 165 degrees F on an instant read thermometer.
- Remove from the heat and top with chopped parsley.
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Nutrition
Serving: 1g | Calories: 457kcal | Carbohydrates: 9g | Protein: 41g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 150mg | Sodium: 819mg | Potassium: 922mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1152IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 2mg