Description
This rich and creamy Boursin sauce is packed with garlic and herb flavors, perfectly complementing juicy pan-seared chicken breasts. A quick and low-carb dinner ready in just 20 minutes!
Ingredients
Units
Scale
- 1 pound boneless, skinless chicken breasts (cut into cutlets)
- 4 ounces sliced button mushrooms (or preferred mushrooms)
- 1/4 cup yellow onion, chopped
- 2 tablespoons extra-virgin olive oil, divided
- Salt and pepper, to taste
- 1/2 cup low-sodium chicken broth
- 3 1/2 ounces Boursin Garlic & Fine Herbs
- 2 teaspoons lemon juice
Instructions
- Prepare the chicken:
- Slice chicken breasts into thin cutlets if not using pre-cut ones.
- Pound cutlets to ¼-inch thickness for even cooking.
- Season both sides with salt and pepper.
- Sear the chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken and cook 3 minutes per side, or until golden and internal temp reaches 165°F (75°C).
- Remove chicken and set aside.
- Make the sauce:
- Add remaining 1 tablespoon oil to the skillet.
- Sauté onions and mushrooms for 4-5 minutes until soft and golden.
- Pour in chicken broth and bring to a boil, then reduce to a simmer.
- Stir in Boursin cheese and mix until smooth and thickened.
- Add lemon juice and stir.
- Combine & serve:
- Return chicken to the skillet and heat for 1-2 minutes.
- Plate chicken and spoon creamy mushroom sauce on top.
Notes
- Serve with steamed veggies, mashed cauliflower, or a side salad for a complete low-carb meal.
- Substitute avocado oil for olive oil if preferred.
- Try Cremini or Portobello mushrooms for a deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 523
- Sugar: 3g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 135mg