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.)Â 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.
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PinIngredients
- 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.
December 15th, 2010 at 9:13 am
Mmm looks yummy with the boursin cheese. A must try recipe!
December 15th, 2010 at 8:08 pm
it is so good.
December 15th, 2010 at 11:26 am
Ohhhh look at those creamy, dreamy mushrooms! Delicious!
– Brittany
December 15th, 2010 at 8:08 pm
they are delicious. I could go for that chicken right about now.
December 15th, 2010 at 9:03 pm
I really wanted to try this one, looks very very delicious…..I could already taste the picture
December 16th, 2010 at 11:12 pm
It is Kit!
December 15th, 2010 at 9:09 pm
Oh, this is bookmarked! This is my kinda meal… looks amazing!!!!
December 16th, 2010 at 11:12 pm
it is so good and so easy. It really looks like you worked hard too.
December 17th, 2010 at 2:31 am
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.
December 18th, 2010 at 12:01 am
this is so good and so easy. It looks hard to make and it could not be easier.
December 17th, 2010 at 8:31 am
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~
December 18th, 2010 at 12:05 am
I cannot see why this would not double easily. Hope that you like it.
December 17th, 2010 at 10:36 am
That looks fantastic. I’ve never tried that cheese before, but now I feel I have to!
-Krystal @ recipesofacheapskate.blogspot.com
December 18th, 2010 at 12:07 am
I use it all the time. I have a pasta dish that I need to add that uses it and it is so good.
December 20th, 2010 at 5:16 am
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.
December 22nd, 2010 at 9:54 pm
great! I am so glad that liked it, this is one of my favorite meals.
December 22nd, 2010 at 12:04 pm
That looks delicious! I don’t drink wine , can I use something different then wine or can I just don’t use it ?
December 22nd, 2010 at 9:45 pm
You could use chicken stock. Or just leave it out altogether.
January 7th, 2011 at 12:55 pm
This looks like such a wonderful sauce! I love Boursin cheese but have never cooked with it. Great idea!
January 7th, 2011 at 11:01 pm
This was one of my favorite dinners that I have made in a long time.
January 15th, 2011 at 12:06 pm
Any ideas what I can add to the sauce other than wine? Or do you think that’s what makes the sauce?
January 17th, 2011 at 7:25 pm
you can add chicken stock.
January 15th, 2011 at 4:18 pm
Delicious!! Rave reviews from my family at dinner tonight!
January 17th, 2011 at 7:24 pm
great! this is one of my favorite dinners.
January 20th, 2011 at 11:01 am
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!)
January 21st, 2011 at 8:34 pm
I love this dinner. I hope that you liked it as much as we did.
February 23rd, 2011 at 11:55 pm
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.
February 26th, 2011 at 8:49 am
One of my favorites. Glad that you liked it.
April 12th, 2011 at 1:10 am
This look’s great!
I don’t drink wine or alcohol, can I just leave it or use something else?
September 6th, 2011 at 8:07 pm
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!
September 11th, 2011 at 5:47 pm
Thanks Jacob.
October 23rd, 2011 at 4:51 pm
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?
October 23rd, 2011 at 10:18 pm
I really don’t know Leslie, try it, the worst that can happen is that it doesn’t work.
February 4th, 2012 at 3:16 am
The food is soo mouth watery. Just by looking it, it makes me more hungry.
Underwater Photographer
May 7th, 2012 at 2:17 pm
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!
May 7th, 2012 at 11:42 pm
How lucky! I hope that you liked it.
November 19th, 2012 at 3:25 am
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!
November 20th, 2012 at 9:32 pm
Wowza! But yes, it is good on everything.
December 12th, 2012 at 8:34 am
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!
December 16th, 2012 at 2:45 pm
Creminis are baby bellas. 🙂
Glad that you liked it, love this dinner.
February 19th, 2013 at 9:53 am
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!!!
February 21st, 2013 at 11:17 pm
I am so glad! I love this recipe.
March 23rd, 2013 at 4:12 pm
Could you garlic and herb goat cheese instead of boursin?
March 31st, 2013 at 11:19 pm
I guess, but I have never tried and have not cooked with goat cheese.
July 26th, 2013 at 12:28 pm
Bree, is it possible to use shrimp instead of chicken?
Thanks!
August 3rd, 2013 at 12:02 pm
Of course! I bet that it would be amazing.
August 10th, 2013 at 3:55 pm
Do you think this sauce would freeze well? i’d like to double it and reserve the rest for a night i don’t even feel like doing something this easy;) looks delish
August 11th, 2013 at 11:04 pm
I am not really sure, I am sorry! I don’t freeze much.
January 3rd, 2014 at 4:57 pm
I’ve just made this, incredible, really tasty, had to look up ‘cups’ as I’m in the uk!! Highly recommended xx
January 5th, 2014 at 6:14 pm
Glad you like it.
January 6th, 2015 at 8:43 pm
Made this tonight. It was great but a few tips, just from our experience. Double the mushrooms. They’re amazing! I over-reduced the wine, based on the instructions and it made the sauce far too thick. If you’re serving the chicken and sauce over rice or noodles, double the ingredients; if you’re just serving the sauce over the chicken, you’re good to go as is, just don’t reduce the wine past halfway before stirring in the Boursin. And I had Boursin lite and it worked just fine. Thanks for the recipe! We’ll definitely be having it again.
December 28th, 2015 at 11:28 am
Just made this last night. Didn’t have time for the rice pilaf so I served the chicken on a mound of egg noodles with steamed asparagus. Although my hips do not tank you, my guests and I certainly do!
★★★★★
December 29th, 2015 at 10:22 pm
I’m so glad! I love this recipe, I haven’t made it in a long time, I need to soon.
June 15th, 2017 at 11:40 am
OMG I can’t wait to make this. I’m always looking for ways to dress up my chicken and Boursin is so good!!!
July 23rd, 2017 at 1:25 pm
This one is so good! I haven’t made this in ages, I need to.
July 22nd, 2018 at 1:26 am
We sure enjoyed this recipe! Thank you.
★★★★★
July 26th, 2018 at 5:30 pm
I’m so glad. It’s one of my favorites too.
October 9th, 2018 at 7:57 pm
Tried this tonight over salmon and it was delicious! Will have to make it again to put over chicken.
October 11th, 2018 at 5:00 pm
I am glad that you enjoyed it! I could eat that sauce on just abut anything!
October 22nd, 2018 at 9:51 pm
I sauteed the mushrooms on the side with shallots, butter, and wine. I cooked the chicken sous vide style with salt, pepper, and fresh thyme. After searing it, I served it with the boursin cream sauce (made exactly as above except omitting the mushrooms since I served them as a side). I would absolutely make this again. Delicious! Thanks for the inspiration.
★★★★★
October 29th, 2018 at 4:17 pm
I haven’t made this in a really long time, I need to put it back in the rotation.
December 4th, 2018 at 5:45 am
Delicious; made it last night! Didn’t have mushrooms substituted some beautiful leeks. I felt it needed more liquid as there really wasn’t a sauce so much as an delicious, unctuous brown coating on the leeks. Next time I will add & 1/4 more wine & add 1/4 of chicken stock… AND try the mushrooms! It was bangin’!
★★★★
December 5th, 2018 at 4:42 am
It is a keeper recipe for sure. Glad you liked it!