Loved this one pot chicken dish. We took the leftovers and chopped up the chicken and mixed in some orzo. It’s nice to be able to change up the leftovers so it seems like a new dish.
(Adapted from Salt & Lavender)
2 chicken breasts cut in half lengthwise
1/2 teaspoon garlic powder
Salt & pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion chopped
3/4 cup chicken broth (use low sodium if sensitive to salt)
1 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese softened
1-2 tablespoons chopped parsley to taste, optional
Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash of more olive oil.
Add the chicken broth and the Boursin cheese to the skillet. Stir until you’ve got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it’s too thick, you can add another splash of chicken broth.
Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.