Boursin Hen

Make this straightforward Boursin Hen with tender rooster cutlets simmered in a creamy garlic herb cheese sauce. It’s a one-skillet dinner that goes from the range to desk in about 17 minutes.

Taste: Wealthy and creamy with a savory garlic-and-herb end.
Ability Stage: Newbie-friendly and made in a single skillet for simple cleanup.
Really useful Instruments: A big skillet helps the rooster brown as an alternative of steaming. An instant read thermometer ought to learn 165°F on the thickest half.
Serving Ideas: Serve over pasta, mashed potatoes, or rice, with green beans or a simple green salad.

chicken , butter , oil , broth , garlic , boursin cheese , salt and pepper with labels to make Boursin Chicken

The Fundamentals for Boursin Hen

Hen: Cutlets or boneless skinless rooster breasts sliced into skinny cutlets work finest as a result of they prepare dinner rapidly and keep tender. Boneless, skinless rooster thighs additionally work, however plan for a couple of additional minutes of prepare dinner time.
Boursin: Garlic & High quality Herbs is the traditional for this recipe, however any taste works. Shallot and Chive and Caramelized Onion are nice choices.
Variations: Add sliced mushrooms to the skillet after the rooster comes out, then proceed with the sauce. Stir in contemporary spinach on the finish simply till wilted. Solar-dried tomatoes are nice stirred into the completed sauce.

Stir collectively 8 ounces of cream cheese with ¼ cup of butter, then combine in garlic and herbs like chopped parsley and chives (or an Italian Seasoning Blend). Let it chill for as much as 24 hours so the flavors mix. Season to style with salt and pepper.

adding garlic to pan after taking chicken out to make Boursin Chicken

If slicing cutlets from rooster breasts, hold them a fair thickness so that they prepare dinner on the similar fee.
Deglazing the pan in Step 4 lifts the browned bits (the fond) from the pan and provides huge taste to the Boursin sauce.
If the sauce seems separated, take away it from the warmth and whisk till easy, then heat gently.
If the sauce seems too thick, whisk in a splash of rooster broth. If it seems too skinny, simmer 1 to 2 minutes longer earlier than returning the rooster.

plated Boursin Chicken with pan full in background

Leftovers?

Retailer leftover Boursin rooster with the creamy sauce in an hermetic container within the fridge for as much as 4 days. Freeze parts in freezer baggage for as much as 2 months, and thaw within the fridge till able to reheat.

Reheat the sauce on the stovetop with a splash of milk to loosen it. Add the rooster, cowl, and warmth simply till warmed by means of so it stays tender and juicy.

Extra Simple Hen Entrees

Did you make this Boursin Hen? Go away a remark and a ranking beneath.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook dinner Time 12 minutes

Complete Time 17 minutes

Season rooster with salt and pepper.
Warmth olive oil in a skillet over medium-high warmth. Add the rooster and prepare dinner 3-4 minutes per facet or till browned and cooked by means of (prepare dinner in batches if utilizing a smaller skillet). Take away and canopy to maintain heat.
Add butter to the skillet. Stir in garlic and prepare dinner 30 seconds or simply till aromatic.
Add the rooster broth and scrape up any browned bits. Simmer 2 to three minutes.
Stir in Boursin cheese and break it up with a spoon, whisking till melted and easy.
Return rooster to the skillet and spoon sauce excessive. Simmer 2 to three minutes.
Garnish with parsley if utilizing. Serve over mashed potatoes, pasta, or rice.

Vitamin info supplied is an estimate and can fluctuate primarily based on cooking strategies and types of elements used.

Course Hen, Dinner, Entree

Delicacies American

© SpendWithPennies.com. Content material and images are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.