This Boursin Chicken with Mushrooms and Onions is going to become a staple in your house I’m just sure of it! It’s perfect on a cold fall or winter night paired with a nice glass of Chardonnay.

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The other night I was going back and forth between making two recipes. One was a Boursin Chicken and one was Chicken with a Creamy Mushroom Sauce. Instead of having to decide which one to make I went ahead and blended the recipes to create this delicious dish.

Boursin Chicken with Mushrooms and Onions

There’s something so earthy and delicious about sauteed mushrooms and onions that get that caramelized flavor to them that you just want to put over everything. And to make it even better, toss them in a creamy and herby cheese sauce. YES PLEASE!

Let’s not forget this blog is about living a balanced life and sometimes you just need to splurge and indulge on all the yummy things. Especially on a cold and windy night! Here’s what you need to make this Boursin Chicken with Mushrooms and Onions.

Everything You Need

Chicken – I used chicken breasts to pan fry
Boursin Cheese – to give it that herby creamy amazingness
Olive Oil & Butter – to get the chicken golden brown
Mushrooms – brings that earthy flavor
Onions – because who doesn’t enjoy caramelized onions!?
Chicken Broth – to thin out the boursin cheese and make a decadent sauce
Garlic Powder – garlic must be in every meal…
Parsley – a great way to add a pop of color
Salt & Pepper – every chef knows you need to season the food just right!

What to Serve it With

I love to serve this with mashed or roasted potatoes. Ina Garten still has the best recipe for Roasted Red Skin Potatoes. Rice or Pasta would also work well!

Steamed Broccoli or Green Beans with brown butter and bacon would be amazing for a veggie.

Check out the full recipe for measurements and instructions!

Boursin Chicken with Mushrooms and Onions

This is the perfect comfort meal to make on a cold Fall or Winter night. Pair it with a nice glass of Chardonnay and you have yourself an elegant night!

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Dinner

Cuisine American

Servings 4 people

Ingredients

2 Chicken Breasts cut in half lengthwise
1/2 tsp Garlic Powder
Salt & Pepper to taste
1 Tbsp Olive Oil
1 Tbsp Butter
1 medium Onion sliced thin
12 oz Mushrooms cremini or white mushrooms, sliced
3/4 cup Chicken Broth
1 package Boursin Fine Herb and Cheese softened to room temperature
2 Tbsp Parsley

Instructions

Cut the chicken breasts in half lengthwise to get 4 thinner pieces. I like to pound them to get them flat and all the same but it's up to you! Season them with the garlic powder and some salt & pepper.
Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
To the skillet, add the onions and mushrooms and sauté for about 10 minutes or until softened and lightly browned / caramelized. Remove from pan and place with chicken.
Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Add back in the mushrooms and onions. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
Add the chicken back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth.
Enjoy!