Boursin Chicken and Potatoes

This is such an easy weeknight recipe, you’re going to love making Boursin Chicken and Potatoes during the chilly months!

Course Dinner, Main Course

Cuisine American

Keyword Boursin Chicken, Boursin Chicken and Potatoes, Creamy Boursin Chicken, Dutch Oven Boursin Chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 417kcal

Author Lauren

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.

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 facts are automatically calculated.