Peanut butter in two halves!
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 2 pounds boneless, skinless chicken thighs
- salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ⅓ cup thinly sliced shallots
- 1 ½ cups heavy cream
- 1 (5.2 ounce) package shallot and chive cheese spread (such as Boursin®)
- chopped fresh chives (Optional)
Instructions
- Pat chicken thighs dry with paper towels and season with salt and pepper.
- Heat butter and oil in a large nonstick skillet until butter is melted. Add seasoned chicken thighs and cook until nicely browned, about 5 minutes.
- Turn chicken and continue cooking about 2 minutes.
- Sprinkle sliced shallots over the chicken thighs, cover, and reduce heat to low. Continue cooking until an instant-read thermometer inserted into the center of the thighs reaches 165 degrees F (74 degrees C), 8 to 9 minutes more.
- Remove chicken to a plate or serving platter and keep warm.
- Stir cream into the pan drippings and add Boursin, breaking it into pieces. Increase heat to medium. Stir and cook until the cheese is melted and the sauce is bubbly, about 5 minutes.
- Pour sauce over cooked chicken thighs and garnish with snipped chives, if desired. Serve warm.
Reviews
Excellent! Tastes like something I’d get in a fancy restaurant. Directions are spot on. The only thing I changed was I made two thighs for my husband, and took one breast that I sliced into tenders and cooked that way (I don’t like thighs). I cooked them together and they got done at same time. I served over rice which was the perfect vessel for the creamy sauce. Great recipe!
This recipe was so good I will be adding it to my rotation. My three kids exact words were “did I just go to wonderland “- Judah 6yrs, “Mom this is my new favorite chicken”- Hadley 7yrs and “I really liked it mom the sauce reminds me of the alfredo sauce from Olive Garden.”- Levi 10yrs. I did make one mistake and grabbed the wrong Boursin cheese flavor but it was still amazing with the garlic & chive I dipped bread in the extra sauce I couldn’t get enough. I really am enjoying chicken thighs too, usually I go for breast I barely buy thighs its always a treat when I do.
This was amazing! Now whipping cream and Boursin is bound to be decadent, but thus was really tasty. I need to figure out how to make it a bit lighter but we will definitely put this in our rotation. I grilled the chicken and then put it in the sauce along with the caramelized shallots and served it over mashed potatoes. Yum. Thanks for sharing this.
Very good, very easy. I always make everything according to the recipe the first time. (What’s with you people changing things before you even try it???) Regular rotation in our home!
Followed the recipe for the most part but added sauteed mushrooms to the gravy (sauteed in butter and fresh garlic) and the gravy wasn’t as thick as I like gravy so added a slurry to thicken. This will be a regular recipe for me. Super easy and so tasty.
I used cream cheese and added some herb de provence. Added fresh sliced mushrooms and a splash of white wine, sautéed before adding the cream and cheese. Served over egg noodles.
Oh Bibi! Your recipe is sumpuous, sexy, and A-MAZING! My husband, Randy (you know him!), couldn’t stop raving about it and rightly so! This is the winning recipe that even novice cooks will find easy to follow and impress their friends and family. I did change up the technique and ingredients just to accommidate what i had on hand. First, I used one 24 oz b/s chicken breast that I cut in half before sauteeing. I sliced up 8 oz of baby bellas and sauteed them with the shallots in the oil and butter. I set them aside, added more oil and butter and sauteed the chicken breast seasoned with salt and pepper as instructed. Ifollowed the recipe after adding 1/4 white wine too scrape up the bits of flavor in the skillet. Since i couldn’t find shallot and chive Boursin, I added 1 1/4 teaspoon of Herbs de Provence to regular Boursin. I served this with Yukon Gold mashed potatoes and seasoned steamed asparagus This cream sauce DID NOT break on a 1 minute reheat in the microwavee, my friends. No sperated oily mess of a cream sauce! No, not here! Thank you, Bibi, for all of your talented and delicious recipes!
It’s good, what’s not to like about Boursin! I made mine with chicken breasts instead of the thighs. Add some sliced crimini mushrooms to the recipe or serve with a side of sauted mushrooms, they really work well with this dish.