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.
Chicken with Boursin Mushroom Sauce
Chicken with Boursin Mushroom Sauce - This chicken dish is so simple but looks so fancy on the plate. Upscale your Wednesday chicken dinner with a creamy garlic mushroom sauce.
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.
Nutrition Information:
Amount Per Serving: Calories: 0 Total Fat: 0g
This Post Has 67 Comments
Cherine
15 Dec 2010Mmm looks yummy with the boursin cheese. A must try recipe!
bakedbree
15 Dec 2010it is so good.
Mushrooms Canada
15 Dec 2010Ohhhh look at those creamy, dreamy mushrooms! Delicious!
– Brittany
bakedbree
15 Dec 2010they are delicious. I could go for that chicken right about now.
Kit Mclaren
15 Dec 2010I really wanted to try this one, looks very very delicious…..I could already taste the picture
bakedbree
16 Dec 2010It is Kit!
Mary @ Delightful Bitefuls
15 Dec 2010Oh, this is bookmarked! This is my kinda meal… looks amazing!!!!
bakedbree
16 Dec 2010it is so good and so easy. It really looks like you worked hard too.
Lisa
17 Dec 2010Oh 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.
bakedbree
18 Dec 2010this is so good and so easy. It looks hard to make and it could not be easier.
MsNJohnson
17 Dec 2010Hi 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~
bakedbree
18 Dec 2010I cannot see why this would not double easily. Hope that you like it.
Krystal
17 Dec 2010That looks fantastic. I’ve never tried that cheese before, but now I feel I have to!
-Krystal @ recipesofacheapskate.blogspot.com
bakedbree
18 Dec 2010I use it all the time. I have a pasta dish that I need to add that uses it and it is so good.
MsNJohnson
20 Dec 2010Just 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.
bakedbree
22 Dec 2010great! I am so glad that liked it, this is one of my favorite meals.
Ilaamia
22 Dec 2010That looks delicious! I don’t drink wine , can I use something different then wine or can I just don’t use it ?
bakedbree
22 Dec 2010You could use chicken stock. Or just leave it out altogether.
Carrie
7 Jan 2011This looks like such a wonderful sauce! I love Boursin cheese but have never cooked with it. Great idea!
bakedbree
7 Jan 2011This was one of my favorite dinners that I have made in a long time.
Ashley
15 Jan 2011Any ideas what I can add to the sauce other than wine? Or do you think that’s what makes the sauce?
bakedbree
17 Jan 2011you can add chicken stock.
Christine
15 Jan 2011Delicious!! Rave reviews from my family at dinner tonight!
bakedbree
17 Jan 2011great! this is one of my favorite dinners.
aletta
20 Jan 2011I’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!)
bakedbree
21 Jan 2011I love this dinner. I hope that you liked it as much as we did.
Jacqueline
23 Feb 2011I 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.
bakedbree
26 Feb 2011One of my favorites. Glad that you liked it.
Ilaamia
12 Apr 2011This look’s great!
I don’t drink wine or alcohol, can I just leave it or use something else?
Jacob@Repo Cars
6 Sep 2011Hmmm…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!
bakedbree
11 Sep 2011Thanks Jacob.
Leslie
23 Oct 2011I 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?
bakedbree
23 Oct 2011I really don’t know Leslie, try it, the worst that can happen is that it doesn’t work.
Underwater Photographer
4 Feb 2012The food is soo mouth watery. Just by looking it, it makes me more hungry.
Underwater Photographer
Terri Camp
7 May 2012I 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!
bakedbree
7 May 2012How lucky! I hope that you liked it.
twinkies
19 Nov 2012Doesn’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!
bakedbree
20 Nov 2012Wowza! But yes, it is good on everything.
Nicole
12 Dec 2012This 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!
bakedbree
16 Dec 2012Creminis are baby bellas. 🙂
Glad that you liked it, love this dinner.
Ricky
19 Feb 2013Made this last night, it was unreal!!! That mushroom sauce turned out perfect, not too rich, but just right! I will definitely make again. Thanks!!!
bakedbree
21 Feb 2013I am so glad! I love this recipe.
meg
23 Mar 2013Could you garlic and herb goat cheese instead of boursin?
bakedbree
31 Mar 2013I guess, but I have never tried and have not cooked with goat cheese.
Elizabeth
26 Jul 2013Bree, is it possible to use shrimp instead of chicken?
Thanks!
bakedbree
3 Aug 2013Of course! I bet that it would be amazing.
malissa
10 Aug 2013Do 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
bakedbree
11 Aug 2013I am not really sure, I am sorry! I don’t freeze much.
Carolyn
3 Jan 2014I’ve just made this, incredible, really tasty, had to look up ‘cups’ as I’m in the uk!! Highly recommended xx
bakedbree
5 Jan 2014Glad you like it.
Deb
6 Jan 2015Made 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.
Ruth Gervais
28 Dec 2015Just 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!
bakedbree
29 Dec 2015I’m so glad! I love this recipe, I haven’t made it in a long time, I need to soon.
Lindsay
15 Jun 2017OMG I can’t wait to make this. I’m always looking for ways to dress up my chicken and Boursin is so good!!!
bakedbree
23 Jul 2017This one is so good! I haven’t made this in ages, I need to.
Catherine Bauer
22 Jul 2018We sure enjoyed this recipe! Thank you.
bakedbree
26 Jul 2018I’m so glad. It’s one of my favorites too.
Abby
9 Oct 2018Tried this tonight over salmon and it was delicious! Will have to make it again to put over chicken.
bakedbree
11 Oct 2018I am glad that you enjoyed it! I could eat that sauce on just abut anything!
Kelly
22 Oct 2018I 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.
bakedbree
29 Oct 2018I haven’t made this in a really long time, I need to put it back in the rotation.
abbey collins
4 Dec 2018Delicious; 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’!
bakedbree
5 Dec 2018It is a keeper recipe for sure. Glad you liked it!
Dot
26 Jul 2019I added a bag of fresh spinach with the shallots, yum ????!
bakedbree
26 Jul 2019That sounds delicious.
Cheryl Lynn Strachan
13 Sep 2019Thanks! This was delicious. Loved the Boursin sauce on the mushrooms. Keeper.
bakedbree
15 Sep 2019Isn’t it good? I’m so glad!