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This is such an easy weeknight recipe, you’re going to love making Boursin Chicken and Potatoes during the chilly months!
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This recipe is so convenient and easy, but it’s also kind of indulgent and looks like it takes a lot of effort. Basically you’re going to look like a genius in the kitchen because, well, you *are* if you’re making this recipe!
What kind of pan is best for Boursin Chicken and Potatoes?
A quick note about the pan that I’m using here. This is the Staub 3.5 qt Braiser, I use it all the time and I often talk about how much I love it. I use it for *most of* my main-dish recipes. If you’re looking to invest in a quality kitchen piece, I highly recommend picking one of these up.
It’s a bit spendy, but you’ll have it for years to come. It’s big enough to cook many of those “one pot” meals, but versatile enough that you’re going to use it for day-to-day tasks. Plus, it’s cast iron, so you don’t have to worry about the things you might worry about with aluminum or teflon.
Ingredients + substitutions
- Chicken breasts - I used chicken breasts for this recipe, pounded flat and seasoned. You can feel free to use 4-5 boneless, skinless chicken thighs, if you’d prefer!
- Spices - oregano, garlic powder, onion powder, kosher salt, + pepper.
- Olive oil - for drizzling into your pan, you can swap this for peanut oil, or any neutral-tasting oil.
- Petite gold potatoes - half them. You can use regular-size potatoes, too, but just be sure to cut them into 1-inch pieces.
- Shallot - this will add little extra flavor, if you don’t have one you can use ¼ of an onion or just leave it out.
- Chicken broth - I used low-sodium chicken broth because there is plenty of saltiness from the Boursin cheese.
- Boursin cheese - any flavor of Boursin cheese will work, just be sure to use the one that you like best!
- Italian parsley - fresh Italian parsley adds a pop of color and a little flavor and freshness. You could swap this ingredient for some fresh chives or just skip it (it’s not completely necessary).
Why use Boursin Cheese for cooking + where to find it?
Boursin Cheese isn’t just for snacking! It’s a high-quality, flavorful cheese.
I love cooking with it because it brings in unique flavors, cuts down on the ingredients you’ll need to make a delicious cream sauce, and it melts down smoothly (and quickly).
As I’ve mentioned, this dish looks and tastes elegant all thanks to the Boursin Cheese, it does all of the heavy-lifting in the flavor department.
You can find it in almost any major grocery store chain, it's super accessible!
Step-by-step (with photos)
Pound the chicken flat, season it with the oregano, garlic powder, onion powder, kosher salt, and pepper on both sides.
Next, add a generous drizzle of olive oil to a large pan over medium-high heat. Sear the chicken breasts on each side for 3-5 minutes (or until a golden crust forms). Remove the chicken from the pan and set them aside.
Add the halved potatoes to the pan and saute for 5 minutes. Add the minced shallot and saute for another minute or two.
Remove the potatoes from the pan and then deglaze the pan with the chicken broth. Turn the heat down to low. Add the Boursin cheese, whisk it until it’s melted.
Return the chicken and potatoes back to the pan and then bake it in the oven for 10-15 minutes, or until the chicken reaches an internal temp of 165 degrees Fahrenheit and the potatoes are fork tender.
Top with Italian parsley. Serve.
Variations
- Boursin Chicken and Spinach - Make this recipe as it is written, but before adding the potatoes and chicken back to the pan, stir in ½ bag of fresh spinach and stir it until wilted. Then return the chicken and potatoes to the pan and continue with the recipe as written.
- Boursin Chicken Orzo - instead of adding potatoes, you can add orzo. Follow the recipe except add ⅓ cup of orzo with the shallots, saute for one minute, then continue with the recipe as written. (Add the chicken broth, stir in the Cheese, whisk until it’s melted, add the chicken and bake). If you do it this way, the orzo will finish cooking in the oven with the chicken.
- Boursin Bacon-Wrapped Chicken - after you pound and season the chicken breasts, wrap each breast in one piece of bacon and continue with the recipe. This will add a ton of flavor and I recommend doing it! The recipe will be the same.
- Boursin Chicken and Mushrooms - add sliced mushrooms during the step where you’re sautéing your potatoes. This is a great way to add mushrooms and flavor.
Storage + leftovers
You can store leftovers by allowing the chicken and potatoes to cool to room temperature, then refrigerate them in an airtight container. They will be good in the fridge for 3-4 days.
Reheat by adding the chicken and potatoes to a microwave-safe dish, add a splash of water or broth, cover and heat on high for 2-3 minutes (or until warmed through).
To reheat in the oven, place the chicken and potatoes in an oven-safe pan (such as a dutch oven or braiser) and bake at 350 degrees Fahrenheit for 20 minutes (covered).
FAQs
Can you freeze Boursin Chicken and Potatoes?
No, I don’t recommend doing that, because when you thaw and reheat it the sauce will separate. Please see the “storage and leftovers” portion of this post for the best storage/reheating practices.
What is the best Boursin Cheese for Boursin Chicken and Potatoes?
Any of the following will make a great choice for Boursin Chicken:
- Garlic + Fine Herbs - this is the flavor that I used, because it’s a classic and it’s the most accessible.
- Shallot + Chive - shallots and chives add a great flavor to chicken, you can’t go wrong with this choice.
- Cranberry + Spice - this option might be a bit of a stretch if you don’t like fruity flavors, but I think it’s a fantastic choice if you’re somewhat adventurous and if this sounds good to you!
- Black Truffle - I haven’t tried this, but this might be the next Boursin Cheese that I make this recipe with because it sounds delicious!
Related recipes + sides
- Creamy Ranch Chicken and Potatoes
- Dutch Oven Cider Braised Chicken and Potatoes
- Baked Apricot Chicken and Broccoli
- Buffalo Chicken Thighs with Greek Yogurt Ranch
Try these sides with Boursin Chicken + Potatoes:
Boursin Chicken and Potatoes
Ingredients
- 3 chicken breasts trimmed and pounded flat
- ½ tsp oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp kosher salt
- ½ tsp pepper
- 3 tbsp olive oil extra virgin
- ½ lb petite gold potatoes sliced in half
- 1 small shallot minced
- ¾ cup chicken broth
- 1 wheel Boursin cheese 5.2 oz block, any flavor
- 2 tbsp Italian parsley chopped
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Pound the chicken flat, season it with the oregano, garlic powder, onion powder, kosher salt, and pepper on both sides.
- Next, add a generous drizzle of olive oil to a large pan over medium-high heat. Sear the chicken breasts on each side for 3-5 minutes (or until a golden crust forms). Remove the chicken from the pan and set them aside.
- Add the halved potatoes to the pan and saute for 5 minutes. Add the minced shallot and saute for another minute or two.
- Remove the potatoes from the pan and then deglaze the pan with the chicken broth. Turn the heat down to low. Add the Boursin cheese, whisk it until it’s melted.
- Return the chicken and potatoes back to the pan and then bake it in the oven for 10-15 minutes, or until the chicken reaches an internal temp of 165 degrees Fahrenheit and the potatoes are fork tender.
- Top with Italian parsley. Serve.
Notes
- You can store leftovers by allowing the chicken and potatoes to cool to room temperature, then refrigerate them in an airtight container. They will be good in the fridge for 3-4 days.
- Reheat by adding the chicken and potatoes to a microwave-safe dish, add a splash of water or broth, cover and heat on high for 2-3 minutes (or until warmed through).
- To reheat in the oven, place the chicken and potatoes in an oven-safe pan (such as a dutch oven or braiser) and bake at 350 degrees Fahrenheit for 20 minutes (covered).
Nutrition
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Diana
Excellent flavor and SO easy! I love quick and simple recipes. Thank you
Lauren
Thanks, Diana! So glad you enjoyed it and thank you for the review 🙂
Liz
This was so good and pretty easy to make! I used my Dutch oven and it worked perfectly.
Lauren
I'm so glad to hear this! Thank you so much for the kind review!