I get tired of making the same things over and over again. Do you? I am always on the lookout for recipes that are easy to prepare, take less than an hour, and use ingredients that I keep on hand. I hate buying a spice or ingredient that I will most likely never use again. We are not big red meat eaters at our house, we eat it occasionally, but usually you will find some sort of chicken dish on our dinner table. I find a ton of recipes that are exactly what I am describing in the America’s Test Kitchen 30-Minute Suppers magazines. They come out a few times a year and as soon as I see one I buy it. I cook from them all of the time. You can tell because there are a lot of splatters on the pages. It just means that it is well loved. Do yourself a favor and pick one up the next time you are in the grocery store and see one. America’s Test Kitchens recipes are foolproof, if you read the recipe and follow the steps, you will always get the outcome you are after.
There are certain ingredients that I almost always have in my fridge. Boursin cheese is one of them. It is a perfect snack spread on some crackers with a glass of wine. It makes a mean garlic bread. It also makes a ridiculously easy sauce. For pasta or for chicken like this one. This quick chicken recipe is fast becoming a new staple in my weekly meal plans.
4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on)
salt and pepper
1 Tablespoon vegetable oil
1 cup cremini mushrooms
1 Tablespoon butter
1 minced shallot
1/2 cup white wine
1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)
2 Tablespoons chopped parsley
Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
Pretend this a picture of chicken cooking in a large skillet over medium-high heat. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. Transfer to a plate and cover with tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat.) Add the mushrooms and butter to the pan.
Add the shallot and cook until it begins to soften, about a minute.
Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.
Look how brown and gorgeous they are.
Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
Pour the Boursin sauce over the chicken. I served the chicken with simple steamed green beans and a rice pilaf. There you have a perfect, quick, chicken recipe that took all of 30 minutes to get on the table. And it is delicious.
Ingredients
- 4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on)
- salt and pepper
- 1 Tablespoon vegetable oil
- 1 cup cremini mushrooms
- 1 Tablespoon butter
- 1 minced shallot
- 1/2 cup white wine
- 1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)
- 2 Tablespoons chopped parsley
Instructions
- Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
- Pretend this a picture of chicken cooking in a large skillet over medium-high heat. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. Transfer to a plate and cover with tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat.) Add the mushrooms and butter to the pan.
- Add the shallot and cook until it begins to soften, about a minute.
- Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.
- Look how brown and gorgeous they are.
- Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
- Pour the Boursin sauce over the chicken. I served the chicken with simple steamed green beans and a rice pilaf. There you have a perfect, quick, chicken recipe that took all of 30 minutes to get on the table. And it is delicious.
I am Bree. I love to cook. Even more than I love to take pictures.
Mmm looks yummy with the boursin cheese. A must try recipe!
Cherine recently posted..Deep Dish Chocolate Chip Cookies
it is so good.
Ohhhh look at those creamy, dreamy mushrooms! Delicious!
- Brittany
Mushrooms Canada recently posted..Wordless Wednesday- Chicken with Boursin Mushroom Sauce
they are delicious. I could go for that chicken right about now.
I really wanted to try this one, looks very very delicious…..I could already taste the picture
Kit Mclaren recently posted..Do-Follow Blog- CommentLuv- KeywordLuv
It is Kit!
Oh, this is bookmarked! This is my kinda meal… looks amazing!!!!
Mary @ Delightful Bitefuls recently posted..Apple Cranberry Cobbler
it is so good and so easy. It really looks like you worked hard too.
Oh this is good. We just received a bottle of white wine, but as we don’t drink wine, I was looking for recipes so we could cook with it. You’ve just given me a fantastic dish.
Lisa recently posted..Avalanche Bars – Final Week
this is so good and so easy. It looks hard to make and it could not be easier.
Hi Bree, this looks delicious!!!!! I would love to make it for Sunday dinner. However, do you think the sauce can be double with no problem or will I have to make other adjustments. I know in the past I’ve tried doubling recipes and the measurements don’t quite work. Any advice would be greatly appreciated. Happy Holiday~
I cannot see why this would not double easily. Hope that you like it.
That looks fantastic. I’ve never tried that cheese before, but now I feel I have to!
-Krystal @ recipesofacheapskate.blogspot.com
Krystal recently posted..Tomato Soup
I use it all the time. I have a pasta dish that I need to add that uses it and it is so good.
Just wanted to let you know that Sunday dinner was delicious! I ended up using a Chardonnay because that is what I had on hand. Also, I doubled the sauce and it worked fine. Thanks for another solid recipe.
great! I am so glad that liked it, this is one of my favorite meals.
That looks delicious! I don’t drink wine , can I use something different then wine or can I just don’t use it ?
You could use chicken stock. Or just leave it out altogether.
This looks like such a wonderful sauce! I love Boursin cheese but have never cooked with it. Great idea!
This was one of my favorite dinners that I have made in a long time.
Any ideas what I can add to the sauce other than wine? Or do you think that’s what makes the sauce?
you can add chicken stock.
Delicious!! Rave reviews from my family at dinner tonight!
great! this is one of my favorite dinners.
I’m getting off work early and cannot wait to make this for the DH! (and it lets me go wine shopping in our fantastic liquor store!)
I love this dinner. I hope that you liked it as much as we did.
[...] Adapted from Baked Bree [...]
I just made this. Super easy, fast, and the sauce was delicious. I would actually cook off less wine next time just to have more sauce to spread around. It’s definitely a keeper for a quick delicious meal.
Jacqueline recently posted..The Purrrfect Accessory
One of my favorites. Glad that you liked it.
[...] some small potatoes in a pan alongside the chicken and steam some asparagus and you have a really healthy and easy weeknight meal. We all need these kinds of recipes in our [...]
This look’s great!
I don’t drink wine or alcohol, can I just leave it or use something else?
[...] Thanks Bree for taking the time to be apart of our series! Your Chicken with Boursin Mushroom Sauce is one of my favourite recipes from your [...]
Hmmm…Yummy! It looks very delicious.. This might be another twist of boneless chicken I’ve ever known.. It looks good, you did a great recipe ever.. I might have this soon.. Thanks for sahring this wonderful recipe and it’s hmmm..Yummy!
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Thanks Jacob.
I am anxious to try this recipe, but am concerned about the fat content. I was wondering if you thought I could use the light garlic and herb Laughing Cow cheese wedges?
I really don’t know Leslie, try it, the worst that can happen is that it doesn’t work.
[...] same. I like to keep Boursin in the fridge at all times. It really helps make dinner fast, and seemingly elegant at the same [...]
The food is soo mouth watery. Just by looking it, it makes me more hungry.
Underwater Photographer
[...] Print Chicken with Boursin Mushroom Sauce Ingredients4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on) salt and pepper 1 Tablespoon vegetable oil 1 cup cremini mushrooms 1 Tablespoon butter 1 minced shallot 1/2 cup white wine 1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs) 2 Tablespoons chopped parsleyInstructionsDry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side. Pretend this a picture of chicken cooking in a large skillet over medium-high heat. Cook until brown and turn over, about 5 minutes. Flip over and reduce heat to medium and cover. Cook about 15 minutes more or until the chicken reaches 160 degrees. Transfer to a plate and cover with tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat.) Add the mushrooms and butter to the pan. Add the shallot and cook until it begins to soften, about a minute. Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out. Look how brown and gorgeous they are. Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper. Pour the Boursin sauce over the chicken. I served the chicken with simple steamed green beans and a rice pilaf. There you have a perfect, quick, chicken recipe that took all of 30 minutes to get on the table. And it is delicious.Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://bakedbree.com/chicken-with-boursin-mushroom-sauce [...]
I found a forgotten Boursin in the freezer so was googling to find a recipe and happened upon yours. I have everything I need on hand, so dinner tonight is decided! Thank you for sharing this simple recipe. I’m certain it will be delicious!
How lucky! I hope that you liked it.
[...] some small potatoes in a pan alongside the chicken and steam some asparagus and you have a really healthy and easy weeknight meal. We all need these kinds of recipes in our [...]
Doesn’t Boursin go with everything? I mean, if you spread it all over your partner’s body, wouldn’t it be a meal to remember? Sorry, but it had to be said! Now, putting the risque stuff aside, I think your presented meal is a perfect balance of flavors and textures with mushroom sauce being one of my all-time favorite sauces to eat and to prepare. Pretty photo, too!
twinkies recently posted..http://www.cultofmac.com/tag/mac-games-and-more/
Wowza! But yes, it is good on everything.
This recipe was SO delicious! I couldn’t find Boursin so I substituted it with Alouette, plus I couldn’t find cremini mushrooms so I used baby bellas, I substituted shallots for a little white onion I had on hand, and I used Barefoot Moscato because it was the only white wine I had on hand – and this recipe was STILL FANTASTIC
I will definitely be keeping it for future reference! Thanks!
Creminis are baby bellas.
Glad that you liked it, love this dinner.
Made this last night, it was unreal!!! That mushroom sauce turned out perfect, not too rich, but just right! I will definitely make again. Thanks!!!
I am so glad! I love this recipe.
Could you garlic and herb goat cheese instead of boursin?
I guess, but I have never tried and have not cooked with goat cheese.