Creamy Tomato Boursin Chicken
Tender chicken simmered in a rich tomato-herb cream sauce, making for a comforting and flavorful one-pan dinner.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/3 cup white wine or chicken broth Use dry wine like Sauvignon Blanc for best flavor.
- 1 can (14.5 ounces) fire roasted diced tomatoes
- 1 (5 ounce) package soft cheese such as Boursin Garlic & Fine Herbs, cut into cubes Boursin melts beautifully.
- 1 teaspoon Italian seasoning
- 4 cups roughly chopped fresh spinach
- 2 tablespoons minced fresh chives For garnish.
Instructions
Preparation
- Slice the chicken breasts across the grain to create even cutlets. Season both sides with salt and pepper.
- Heat olive oil and butter in a large skillet over medium heat. When the butter melts, swirl the pan to combine.
- Add the chicken and lightly brown 2 to 3 minutes per side. Transfer to a plate and keep warm.
- In the same skillet, add the chopped onion and cook for 2 minutes.
- Increase heat to medium high. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the white wine or chicken broth. Stir and cook about 2 minutes, until most of the liquid evaporates.
- Reduce heat to low. Add fire roasted tomatoes, Boursin cheese cubes, and Italian seasoning. Stir occasionally for 5 minutes, until the cheese melts into a creamy sauce.
- Stir in the chopped spinach until it wilts.
- Return the chicken and any juices to the skillet, coating both sides with the sauce. Cook until the chicken reaches 165°F (74°C).
- Garnish with fresh minced chives before serving.
Notes
Cutting chicken into thin cutlets ensures quick, even cooking. Add mushrooms or sundried tomatoes for tasty variations. Serve with pasta, rice, or crusty bread to soak up every drop of sauce.