This Boursin cream sauce with mushrooms is rich and flavorful and delicious with pan-seared chicken breasts that are tender and juicy.
A comforting, rich and creamy mushroom sauce with tender, pan-seared chicken breasts? Yes, please! To pack the cream sauce full of flavor, we use Boursin Garlic and Fine Herb Cheese. It's a shortcut ingredient that adds a burst of flavor and reduces the number of ingredients. (And, no, we do not engage in any partnerships or sponsorships with Boursin!).
The sauce is more than Boursin cheese though. It's also made with sautéed onions and mushrooms, which take the cream sauce to the next level. It's hard to beat a creamy mushroom sauce!
This recipe calls for chicken cutlets (thinly sliced chicken breasts),which are pounded thin and quickly sautéed to sear the exterior and keep the inside tender and moist. This method is one of quickest ways to cook chicken breasts. But, more importantly, it allows the chicken to cook evenly and produces tender, moist chicken, which can be difficult to do with boneless, skinless chicken breasts.
Even better, this quick and easy dinner is done in less than 30 minutes!
Ingredients
A few notes about key ingredients:
- Boneless, skinless chicken breasts: Sometimes you can buy chicken cutlets or thinly sliced chicken breasts at the store. But, if you can't, simply buy small to medium-size chicken breasts (no more than 8 ounces each), which you can then slice at home.
- Sliced mushrooms: We use pre-sliced button mushrooms, but you can use cremini or whatever mushrooms you prefer.
- Yellow onion: We use ¼ cup of diced onion to enhance the sauce flavor.
- Boursin Garlic & Fine Herb Cheese: A must for the cream sauce!
- Chicken broth: Low-sodium chicken broth is used for the sauce.
- Lemon juice: Since the sauce is quite rich, it needs a little acidity for balance.
How to Make
STEP 1 - SLICE INTO CHICKEN CUTLETS: To slice the chicken breasts into cutlets, place your hand (laid flat) on top of a whole breast and cut through the middle (parallel to the cutting board) until you have two thin slices of chicken. Repeat this process for each whole chicken breast.
STEP 2 - POUND CUTLETS: After slicing, you'll pound the cutlets (either store-bought or sliced at home) with a mallet (rolling pin or heavy skillet will work as well) until about ¼-inch thick. Before pounding, we recommend placing a piece of wax or parchment paper over the chicken to protect it. Try to make the breasts as uniform as possible. When done, generously season chicken with salt and pepper.
STEP 3 - COOK CHICKEN: In a large skillet over medium-high heat, heat a tablespoon of olive oil. When hot, add chicken and cook until golden, about 3 minutes per side, and registers 165 degrees on thermometer. When done, set aside on plate.
STEP 4 - SAUTE ONIONS & MUSHROOMS: Add a tablespoon of avocado oil to the skillet and sauté the onions and mushrooms for 4 to 5 minutes, until tender and golden brown. Season with salt and pepper.
STEP 5 - MAKE SAUCE: Add the chicken broth to the skillet and bring to a boil. Then, reduce heat to a simmer.
STEP 6 - FINSH SAUCE: Add the Boursin cheese and stir until smooth and sauce has slightly thickened.
STEP 7 - SERVE: Return the chicken cutlets back to skillet and heat for a minute or so, until warm. Immediately plate and serve pan sauce over chicken cutlets.
What to Serve with It
There are number of sides that you can serve with this dish. You can serve with zoodles or riced cauliflower if you want something to soak up the sauce. Or, you can serve with a simple green salad, steamed broccoli, or steamed asparagus.
Related Recipes
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Recipe
Boursin Cream Sauce with Mushrooms & Chicken
Ingredients
- 1 pound small to medium boneless skinless chicken breasts (roughly 8 ounces each, purchase cutlets or thinly slice if you can)
- 4 ounces sliced button mushrooms (or other mushroom of choice)
- ¼ cup yellow onion, chopped
- 2 tablespoon extra-virgin olive oil
- Salt and pepper to season
- ½ cup low-sodium chicken broth
- 3 ½ ounces Boursin Garlic & Fine Herbs
- 2 teaspoons lemon juice
Instructions
- Prepare chicken: To slice the chicken breasts into cutlets, place your hand (laid flat) on top of a whole breast and cut through the middle (parallel to the cutting board) until you have two thin slices of chicken. Repeat this process for each whole chicken breast. After slicing, you'll pound the cutlets (either store-bought or sliced at home) with a mallet (rolling pin or heavy skillet will work as well) until about ¼-inch thick. Before pounding, we recommend placing a piece of wax or parchment paper over the chicken to protect it. Try to make the breasts as uniform as possible. When done, generously season chicken with salt and pepper. In a large skillet over medium-high heat, heat a tablespoon of olive oil. When hot, add chicken and cook until golden, about 3 minutes per side, and registers 165 degrees on thermometer. When done, set aside on plate.
- Make the sauce: Add a tablespoon of avocado oil to the skillet and sauté the onions and mushrooms for 4 to 5 minutes, until tender and golden brown. Add chicken broth and bring to a boil. After, reduce to a simmer. Add the Boursin cheese and stir until smooth and sauce has slightly thickened.
- Serve: Return the chicken back to the skillet and heat for a minute or so, until warm. Immediately plate and serve pan sauce over chicken cutlets.
Made this for dinner last night and we loved it! Not only is it very tasty, it is also very easy to make, something I very much appreciate. I love that a recpe doesn’t have to be complicated to be tasty. Definitely a keeper recipe. Thank you!
Awesome to hear! Thanks for dropping a note!