Boursin Chicken with Veggies Skillet Recipe-French Special

Boursin Chicken with Veggies Skillet is a creamy, savory one-pan dish that combines tender chicken breasts, earthy mushrooms, and crisp asparagus in a luscious, garlicky Boursin cheese sauce. This easy-to-make recipe delivers rich, comforting flavors with minimal effort, making it perfect for a weeknight dinner or an elegant meal for guests. The Boursin cheese adds a velvety creaminess to the sauce, while the mushrooms and asparagus offer a satisfying texture and a hint of freshness. Paired with rice, pasta, or bread, this dish is a deliciously indulgent yet balanced meal.

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min

Boursin Chicken with Veggies Skillet Ingredients :

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil (for searing)
  • Salt and pepper, to taste
  • 8 oz cremini or button mushrooms, sliced
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup white wine (optional; can substitute with more chicken broth)
  • 4 oz Boursin cheese (garlic & herb variety)
  • 1/4 cup heavy cream (optional, for extra creaminess)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Lemon wedges (optional, for serving)

Prepare the chicken:

1

Season both sides of the chicken breasts with salt and pepper.

2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside.

Sauté the mushrooms and asparagus:

3

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for about 4-5 minutes, until they start to soften and release their moisture.

4

Add the asparagus pieces and garlic to the pan, cooking for another 3-4 minutes, until the asparagus is tender-crisp.

Make the sauce:

5

Add the chicken broth and white wine (if using) to the skillet, scraping the bottom of the pan to release any browned bits. Let the liquid simmer for 2-3 minutes to reduce slightly.

6

Stir in the Boursin cheese, allowing it to melt into the sauce and create a creamy consistency. If you want a richer sauce, add the heavy cream and stir to combine.

Return the chicken to the pan:

7

Place the seared chicken breasts back into the skillet, spooning some of the sauce over the top. Reduce the heat to low and cook for an additional 2-3 minutes, letting the chicken absorb some of the sauce and warm through.

Serve:

8

Garnish the dish with fresh parsley and serve with lemon wedges on the side for a fresh, zesty finish. This dish pairs beautifully with rice, pasta, or a simple salad.

Recipe Notes:

Chicken Alternatives:You can use boneless, skinless chicken thighs for a slightly richer, juicier option.

Boursin Cheese:Boursin cheese is widely available and comes in a variety of flavors, but the garlic & herb variety works best for this dish. If you can’t find it, you can substitute with a similar garlic-herb cheese or even cream cheese mixed with garlic and herbs.

Asparagus:You can also substitute the asparagus with green beans or spinach if preferred.

Wine Substitute:If you prefer not to use wine, extra chicken broth will work perfectly fine in the sauce.

Make Ahead:This dish is best served fresh, but the sauce can be made ahead and reheated when ready to serve. Just add the chicken and veggies back in before serving.