Ingredients
Chicken and Seasoning
- 4 (4-5 oz) boneless skinless chicken breasts
- 2 Tablespoons extra virgin olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
For the Sauce
- 2 Tablespoons unsalted butter
- 1 medium shallot, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup white wine (or more chicken broth as substitute)
- 1/2 cup low sodium chicken broth
- 1 (5.2-oz) package Boursin cheese (or 2/3 cup homemade Boursin cheese)
- 2 Tablespoons fresh parsley, chopped
Instructions
- Season the chicken: Pat the chicken breasts dry on both sides. Coat them evenly with 1 tablespoon of extra virgin olive oil, then toss them in a mixing bowl with paprika, garlic powder, black pepper, and onion powder until fully coated.
- Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large skillet or saucepan over medium-high heat. When hot and shimmering, add the seasoned chicken breasts. Cook each side for 3 to 4 minutes, or until golden brown and the internal temperature reaches just below 165°F. Add a tablespoon of water as needed to deglaze the pan and prevent burning if the chicken browns too quickly.
- Cook the onion and garlic: Reduce heat to medium and add the unsalted butter to the pan. Once melted, add the thinly sliced shallots and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make the cream sauce: Pour in the white wine and scrape the bottom of the pan to release any browned bits. Add the chicken broth, then add the Boursin cheese, stirring until melted and combined. Let the sauce simmer gently over medium-low heat to slightly thicken. Stir in the chopped fresh parsley.
- Cover the chicken and serve: Nestle the seared chicken breasts back into the pan with the creamy sauce spooned on top of each piece. Serve immediately, garnished with additional parsley, chives, or Parmesan cheese if desired.
Notes
- To keep the chicken moist, do not overcook; pull it from the heat just before it reaches 165°F as it will continue cooking slightly in the sauce.
- If you prefer, substitute the white wine with extra chicken broth for a non-alcoholic version.
- Serve alongside steamed vegetables, mashed potatoes, or rice for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days and the sauce thickens when chilled; reheat gently with a splash of broth or water.
- You can use homemade Boursin cheese if you prefer a fresher, customizable flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-American
