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Cozy recipes are my forte and here is another one of my all time favorite chicken recipes!
These Boursin Chicken Thighs come together quickly and they're casual, but elevated!
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This recipe is LOVABLE because...
- Seriously, *loveable* - that’s the best way to describe this dish! Not only do I find it to be that, but you will too, because it features Boursin Cheese!
- Not just for charcuterie boards and topping crackers, Boursin Cheese works well to create a creamy, flavorful sauce in minutes without any grating or fuss.
- This cheese originated in Normandy, France in the 1950’s, and like all things French, Boursin adds an elevated, elegant touch to pretty much everything.
Ingredients + substitutions
- Chicken thighs - bone-in, skin-on chicken thighs work best for this recipe. They’re very forgiving and everyone likes the crispy skin after searing. You can, of course, swap these out for chicken breasts, boneless, skinless thighs, or even bone-in, skin-on breasts. You will just need to adjust the oven time to be sure that whatever you’re working with cooks all the way through.
- Kosher salt and pepper - for seasoning the chicken. You can mix this up though, if you’re feeling it, you can add garlic powder, onion powder, Italian seasoning, whatever is speaking to you in your spice cabinet will probably work just fine in this recipe.
- Shallot - these are one of my favorite ingredients, if you’ve been following my recipes you know that I love a shallot moment. However, if you don’t have one, no worries, you can swap it for 2 cloves of minced garlic or ½ a small, minced onion. If you go for the garlic, be sure not to saute it more than just a minute because it will burn much quicker than a shallot or an onion.
- Olive oil - this is almost always my oil of choice unless there's a good reason but you can certainly swap it out for whatever cooking oil you prefer. Just try to avoid anything with a lot of flavor such as unrefined coconut oil. Another great swap would be 2-3 tbsp of butter.
- Chicken broth - this works well to deglaze the pan.
- Lemon juice - for a little citrus and brightness. If you don’t have a lemon, you can leave it out, it’s entirely optional.
- Boursin cheese - Garlic and Fine Herbs works best, but any Boursin flavored cheese should work here, they have many flavors and unless you pick up something extremely quirky, you can use whatever flavor you have.
- Parsley - freshly chopped parsley adds a bit of flavor and makes the dish look finished. This is, again, optional, but it’s a nice touch. If you don’t have it, use a pinch of dried parsley, pepper, or just leave it out and call it a day.
How to make it (the process is simple!)
See the recipe card below for detailed measurements and instructions, but here’s a quick overview of how the process will go. It's very doable!
- Grease and sear - drizzle some olive oil into a pan and when it starts to shimmer add the seasoned chicken thighs. Sear them until you get those crispy skins. Remove them from the pan.
- Shallot + deglaze - add the minced shallot and saute, then deglaze the pan with chicken broth. Add the lemon juice.
- Melt Boursin - add the package of cheese and let it melt on low heat.
- Bake - return your chicken to the pan and bake it until it’s cooked all the way through. The internal temperature should reach 175 degrees F. This is my preference and I think it’s ideal although you can pull it out at 165 degrees F if you’re in a hurry.
- Garnish - garnish with lemon wedges and parsley if you’d like!
Tips + tricks
Staub Braiser - here is my most heartfelt kitchen suggestion: run to the store (or to Amazon) and buy this 3.5 qt Braiser. It’s so versatile, easy to clean, and in my kitchen, it gets used multiple times a day. I cannot overstate that a good pan makes all the difference here!
Searing time - depending on your pan, the time spent searing this chicken will vary. I suggest searing it for about 5 minutes on each side at a minimum to speed up the cooking process and to be sure that you get that crispy, golden skin that you want.
Variations
- Dairy-free - believe it or not Boursin makes a line of dairy-free cheese, feel free to swap for a dairy free variety if you wish. Using a dairy-free cheese will make the dish completely free of dairy.
- Lemon and parsley - not everyone has lemon or parsley readily available and fresh so if this is the case for you just leave it out. No need to worry, these are just extras to give it some flare.
What to serve with Boursin Chicken Thighs
This chicken would be absolutely perfect served over my Sour Cream and Chive Mashed Potatoes. Or keep things a little lighter with this Apple Arugula Salad or this Pear Arugula Salad.
More recipes you'll love:
If you're as into Boursin Cheese and your dutch oven as I am, you'll fall in love with these cozy recipes. My favorite Boursin Cheese recipes are the Lemon and Dill Salmon and the Chicken Breasts with Potatoes.
Oh and don't forget! My Dutch Oven Chicken Thighs with Potatoes is one of my all-time, best performing recipes!
Ingredients
- 8 bone-in skin-on chicken thighs
- Kosher salt & pepper
- 2-3 tbsp olive oil
- 1 shallot minced
- 1 cup chicken broth
- 1 tbsp lemon Juice
- 1 5.2 oz package Boursin cheese any flavor you like will work
Instructions
- Preheat your oven to 425 degrees F.
- Generally season each side of the chicken thighs with salt and pepper.
- Drizzle olive oil into a heavy-bottomed dutch oven or large, oven-safe pan over medium-high heat.
- Sear the chicken thighs on each side until they’re golden brown and the skin is crispy.
- Turn the heat down to low and remove the chicken thighs from the pan.
- Add the minced shallot, saute for 1-2 minutes.
- Add the chicken broth to deglaze the pan, as well as the lemon juice and Boursin cheese.
- Gently stir until the Boursin cheese is melted and return the thighs to the pan.
- Bake in the oven, uncovered, for 15 minutes (or until the chicken is cooked all the way through).
- Garnish with fresh chopped parsley, if desired. Serve.
Notes
Let's connect?!
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