Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce Recipe

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.

Chicken with Boursin Mushroom Sauce Recipe4 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

Chicken with Boursin Mushroom Sauce RecipeDry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.

Chicken with Boursin Mushroom Sauce RecipePretend 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.

Chicken with Boursin Mushroom Sauce RecipeAdd the shallot and cook until it begins to soften, about a minute.

Chicken with Boursin Mushroom Sauce RecipeAdd 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.

Chicken with Boursin Mushroom Sauce RecipeLook how brown and gorgeous they are.

Chicken with Boursin Mushroom Sauce RecipeTake the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.

Chicken with Boursin Mushroom Sauce RecipePour 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

Yield: serves 4

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

  1. Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
  2. 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.
  3. Add the shallot and cook until it begins to soften, about a minute.
  4. 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.
  5. Look how brown and gorgeous they are.
  6. Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
  7. 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

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63 Comments

  • Ohhhh look at those creamy, dreamy mushrooms! Delicious!
    – Brittany

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  • I really wanted to try this one, looks very very delicious…..I could already taste the picture

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  • Oh, this is bookmarked! This is my kinda meal… looks amazing!!!!

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  • 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.

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    • this is so good and so easy. It looks hard to make and it could not be easier.

      Reply
  • 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~

    Reply
  • That looks fantastic. I’ve never tried that cheese before, but now I feel I have to!

    -Krystal @ recipesofacheapskate.blogspot.com

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    • I use it all the time. I have a pasta dish that I need to add that uses it and it is so good.

      Reply
  • 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.

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  • That looks delicious! I don’t drink wine , can I use something different then wine or can I just don’t use it ?

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  • This looks like such a wonderful sauce! I love Boursin cheese but have never cooked with it. Great idea!

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  • Any ideas what I can add to the sauce other than wine? Or do you think that’s what makes the sauce?

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  • 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!)

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  • 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.

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  • This look’s great!

    I don’t drink wine or alcohol, can I just leave it or use something else?

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  • 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!

    Reply
  • 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?

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    • I really don’t know Leslie, try it, the worst that can happen is that it doesn’t work.

      Reply
  • 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!

    Reply
  • 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!

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  • 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!

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  • 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!!!

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    • I guess, but I have never tried and have not cooked with goat cheese.

      Reply
  • Bree, is it possible to use shrimp instead of chicken?
    Thanks!

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  • 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

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  • I’ve just made this, incredible, really tasty, had to look up ‘cups’ as I’m in the uk!! Highly recommended xx

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  • 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.

    Reply
  • 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!

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    • I’m so glad! I love this recipe, I haven’t made it in a long time, I need to soon.

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  • OMG I can’t wait to make this. I’m always looking for ways to dress up my chicken and Boursin is so good!!!

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    • This one is so good! I haven’t made this in ages, I need to.

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  • Tried this tonight over salmon and it was delicious! Will have to make it again to put over chicken.

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    • I am glad that you enjoyed it! I could eat that sauce on just abut anything!

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  • 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.

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    • I haven’t made this in a really long time, I need to put it back in the rotation.

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  • 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’!

    Reply

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