Boursin Chicken with Veggies Skillet Recipe-French Special
The Boursin Chicken with Veggies Skillet features tender chicken breasts nestled among earthy mushrooms and crisp asparagus, all bathed in a rich, creamy garlic-herb sauce flavored by melted Boursin cheese. This one-pan, French-inspired dish delivers indulgent, comforting flavors with minimal effort—elegant enough for guests, yet simple enough for a weeknight supper.
- 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:
Season both sides of the chicken breasts with salt and pepper.
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:
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.
Add the asparagus pieces and garlic to the pan, cooking for another 3-4 minutes, until the asparagus is tender-crisp.
Make the sauce:
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.
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:
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:
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:
Use the white wine option to deglaze the pan and add complexity; chicken broth works well if you prefer to skip alcohol.
Add heavy cream for richness if you’d like an even more luxurious sauce texture.
Swap in a chicken thighs alternative—boneless, skinless thighs offer a juicier, more flavorful result.
The make ahead sauce can be prepared in advance; simply reheat and return the chicken and veggies to the skillet before serving.
