Here’s a TikTok recipe well worth your time and attention: Boursin Chicken. It’s easy, it has lots of delicious and luxurious cream sauce, and it comes together quickly. If you serve it to someone who then assumes you’re a cooking pro? Well, I can’t help that.
Y’all know what Boursin cheese is, right? It’s a French brand of creamy/crumbly cheese spread you find in the dairy case with the fancy cheeses. It’s not terribly expensive. There are a few flavors available, but this recipe calls for the original garlic and herb version. My usual grocery store often has a shallot and chive version, also. I’ll be trying that one soon with mushrooms and Marsala. I’ll let you know how it goes. But today I’m making original Boursin with Chicken and Tomatoes.
When I first saw this recipe, it was a little different from the recipe below. It called for two containers of Boursin, chicken stock, and fresh grape tomatoes. I’ve revised that. I’ve substituted white wine to deglaze the pan instead of broth or stock. Commercial stocks and broths tend to be salty, and boursin is plenty salty already.
I also skip the fresh grape tomatoes in favor of canned tomatoes. Why would I do such a thing? Because I think the tough, papery skins of the grape tomatoes detract from the luscious creaminess of the sauce. Plus, using drained canned tomatoes allows me to use less liquid (i.e., the wine), while still getting enough beautiful cream sauce to drench a pile of pasta or a mountain of mashed potatoes.
Do use boneless, skinless, chicken cutlets for Creamy Boursin Chicken with Tomatoes. You want the chicken to finish cooking in the sauce, and bone-in chicken won’t work properly. If you can’t find chicken cutlets, it’s easy to cut them yourself. A chicken cutlet is simply a boneless skinless breast sliced in half laterally, through thickness. Put a breast on your cutting board and place your hand firmly on top. Using your sharpest knife and starting on one long side, carefully slice three quarters of the way through. Open the chicken breast like a book and slice the rest of the way through. Ta-da! Two chicken cutlets!
Serve saucy, delicious, Boursin Chicken with pasta or mashed potatoes and a crisp green salad. And for Pete’s sake, don’t tell anyone how easy it was!
Creamy Boursin Chicken
Ingredients
- 2 boneless skinless chicken breasts or 4 chicken cutlets
- onion powder and pepper
- 2 T. olive oil
- ½ cup dry white wine
- 1 14 oz. can diced tomatoes, about half the liquid drained off
- 1 5.3 oz. package Boursin Garlic and Herb cheese
- 1 t. dried basil
- pinch of red pepper flakes, optional
Instructions
- If starting with chicken breasts, slice them in half through the thickness to form 4 cutlets. (If you're starting with 4 cutlets, no need to cut them further.) Season on all sides with onion powder and pepper. Don't add salt at this point.
- In a heavy-bottomed skillet, warm the olive oil over medium heat. Brown the cutlets on both sides, about 7-8 minutes total. Remove the cutlets to a plate.
- Add the wine to the skillet, stirring up any browned bits. Turn the heat to low. Add the tomatoes, Boursin, and basil to the skillet, stirring frequently until the boursin is melted.
- Return the cutlets to the pan along with any collected juices. Spoon the sauce over the chicken and continue to cook until chicken is hot. Taste for salt and pepper and adjust if needed.
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