So really we're all winners.
This dish was really delicious-the chicken is juicy and flavorful and the sauce is creamy and cheesy and...herb-y...? Herb-y isn't a word...herbaceous? I don't know if that really applies to this...oh whatever, you guys get the idea! It's a creamy sauce that is made with boursin (one of my fave kinds of cheese), yummy shallots, and garlic (of course)-and you make it in the same skillet you cooked the chicken so all of that goodness is up in there, too. I sent Michael some in his lunch and he texted me an enthusiastic "This chicken is so good! What's in the sauce?" and then after I told him he proceeded to make a pun about the Lady of Shalott that went over my head and then he had to explain it.
After all these years...there is still mystery. Keepin' the magic alive, folks.
Especially the magic of delectable chicken dishes.
Creamy Herb Chicken Skillet
Adapted from Iowa Girl Eats
Makes approx. 6 servings
- 4-6 boneless, skinless chicken breasts (pounded somewhat thin)
- 1 tbsp. olive oil + more for brushing/cooking
- 1 shallot, minced
- 1 large clove garlic, minced
- 2/3 cup chicken broth
- 4.4 -5 oz. spreadable herb cheese (such as boursin)
- 1 tbsp. all-purpose flour
- Fresh or dried herbs to taste (such as basil, parsley, chives, oregano, or tarragon---when using dried herbs use less than you would if using fresh)
- kosher salt and freshly ground pepper, to taste
- Brush both sides of each chicken breast with olive oil and season with salt and pepper.
- Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add chicken and cook until there is no pink in the center of the chicken (AKA until it's fully cooked through), move chicken to a plate.
- Add 1 tbsp. olive oil to the skillet and reduce heat to medium. Add shallots and garlic and saute until slightly softened, about 1 minute.
- Add broth and and herb cheese. Stir until creamy.
- Sprinkle flour over the mixture and stir as it cooks and thickens.
- Add herbs and/or salt and pepper to taste.
- Add cooked chicken to the sauce and cook 2-3 minutes, until warmed. Serve!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Bonus point-this is also sort of a one-pot dish! WOO!