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Easy Boursin Chicken Dinner

Easy Boursin Chicken Dinner

Creamy, garlicky Boursin chicken cooked in one skillet with a silky herb sauce and tender spinach. Ready in about 30 minutes and perfect over rice, pasta, or mashed potatoes.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 pound boneless skinless chicken breasts pounded to even 0.75 inch thickness
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 clove garlic, minced
  • 1 cup low-sodium chicken broth
  • 0.5 cup heavy cream
  • 5.2 ounce Boursin Garlic & Fine Herbs cheese one standard package
  • 2 cup baby spinach
  • 0.5 cup Parmesan cheese, grated optional, for extra richness
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoon fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Pat chicken dry. Season both sides with salt, pepper, and garlic powder.
  • Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear until golden and cooked through, 4 to 6 minutes per side, or until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
  • Reduce heat to medium. Add minced garlic and cook, stirring, for 0.5 minute until fragrant.
  • Pour in chicken broth and scrape up browned bits from the pan. Simmer for 2 minutes to reduce slightly.
  • Stir in heavy cream and crumble in the Boursin. Whisk until smooth and gently bubbling, about 2 to 3 minutes.
  • Return chicken and any juices to the skillet. Simmer in the sauce for 3 minutes to thicken and rewarm.
  • Add spinach and fold until wilted, 1 minute. Stir in lemon juice and Parmesan (if using). Taste and adjust salt and pepper as needed.
  • Sprinkle with parsley and serve immediately over rice, pasta, or mashed potatoes.

Notes

For extra depth, add 0.25 teaspoon crushed red pepper flakes with the garlic. If the sauce gets too thick, whisk in 0.25 cup warm broth. Great with steamed green beans or a simple salad.