This Boursin chicken, mushroom, and asparagus skillet is a flavorful one-pan dinner that combines golden-browned chicken tenders, tender vegetables, and a creamy cheese sauce.
Shallots, garlic, sliced mushrooms, and fresh asparagus simmer together in chicken stock and dry white wine before being finished with Boursin Shallot and Chive cheese.
The result is a satisfying meal with a rich, savory sauce that pairs beautifully with mashed potatoes or steamed rice.
With just 10 minutes of preparation and 15 minutes of cooking, this easy skillet dinner is ideal for busy weeknights. Everything cooks in one pan, making cleanup simple while allowing the ingredients to blend into a delicious, well-balanced dish.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Cooking Method: Stovetop
- Cuisine: French-inspired
- Main Ingredients: Chicken, mushrooms, asparagus, and Boursin cheese
Ingredients
- 1 1/2 to 2 pounds chicken tenders
- Salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 1/2 cup thinly sliced shallots
- 8 ounces mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 1 teaspoon herbes de Provence
- 1/3 cup chicken stock
- 1/3 cup dry white wine
- 2 cups asparagus, cut into bite-sized pieces
- 1 package (5.2 ounces) Boursin Shallot and Chive cheese, roughly chopped
- Fresh snipped chives, for optional garnish
Instructions
Step 1: Prepare and Season the Chicken
Pat the chicken tenders dry with paper towels to remove excess moisture. This helps them develop a golden-brown exterior during cooking. Season both sides generously with salt and freshly ground black pepper.
Heat a large nonstick skillet over medium heat. Add the butter and olive oil, allowing the butter to melt and become hot without browning excessively.
Arrange the chicken tenders in a single layer in the skillet, working in batches if necessary to prevent overcrowding.
Sear the chicken for approximately 2 to 3 minutes per side, until the outside is nicely browned. The chicken does not need to be fully cooked at this stage because it will finish cooking in the sauce.
Transfer the browned pieces to a clean plate and keep them nearby.
Step 2: Cook the Shallots and Mushrooms
Use the same skillet to take advantage of the flavorful browned bits left behind by the chicken. Add the sliced shallots and sauté for about 30 seconds, stirring frequently until they begin to soften.
Add the sliced mushrooms and cook for approximately 2 minutes. Stir occasionally as the mushrooms release moisture and begin to soften. Add the minced garlic and herbes de Provence, then continue cooking for another 30 seconds until fragrant.
Keep the heat moderate and stir frequently to prevent the garlic from burning. The mushrooms should be tender and lightly browned, while the shallots should be softened but not overly dark.
Step 3: Add the Stock, Wine, and Asparagus
Pour the chicken stock and dry white wine into the skillet. Stir gently to loosen any browned bits from the bottom of the pan, incorporating their flavor into the liquid.
Add the asparagus pieces and a small pinch of salt. Stir to distribute the vegetables evenly throughout the sauce.
Return the seared chicken tenders to the skillet, arranging them over the vegetables. Pour any accumulated juices from the plate into the pan as well.
Reduce the heat to medium-low and cover the skillet. Simmer for approximately 5 minutes, allowing the chicken to finish cooking and the asparagus to become tender.
Check the thickest chicken pieces with an instant-read thermometer. They should reach an internal temperature of 165°F (74°C).
Step 4: Make the Creamy Boursin Cheese Sauce
Once the chicken is fully cooked, turn off the heat. Add the roughly chopped Boursin Shallot and Chive cheese directly to the hot skillet.
Stir gently until the cheese melts and combines with the cooking liquid, creating a smooth, creamy sauce that coats the chicken and vegetables. Avoid boiling the sauce after adding the cheese, as excessive heat can affect its texture.
Taste the sauce and adjust the seasoning with additional salt or freshly ground black pepper if needed. Sprinkle with fresh snipped chives for a finishing touch, if desired.
Serve immediately while the sauce is warm and creamy.
Serving Suggestions
This skillet dinner is especially delicious served over mashed potatoes or steamed rice. Both provide a simple base that absorbs the savory cheese sauce, making every serving satisfying.
For a lighter meal, serve the chicken and vegetables alongside a crisp green salad dressed with a simple vinaigrette. Steamed green beans or roasted carrots also make suitable accompaniments.
If you are preparing a larger dinner, consider adding warm crusty bread to the table. It is useful for soaking up any remaining sauce and complements the tender chicken and mushrooms.
Helpful Cooking Tips
- Dry the chicken before searing: Removing excess moisture helps the chicken brown instead of steam, creating more flavor in the finished dish.
- Avoid overcrowding the skillet: Cook the chicken in batches if needed. Leaving enough space between the pieces encourages even browning.
- Prepare ingredients in advance: Slice the shallots and mushrooms, mince the garlic, and cut the asparagus before turning on the stove. The cooking process moves quickly, so having everything ready helps prevent overcooking.
- Use fresh asparagus: Choose firm stalks with tightly closed tips. Cut them into similar-sized pieces so they cook evenly.
- Add the cheese off the heat: Stirring in the Boursin after turning off the stove helps produce a smooth sauce without overheating the cheese.
- Check the chicken temperature: Use an instant-read thermometer to confirm that the thickest pieces have reached 165°F (74°C). This is more reliable than judging doneness by appearance alone.
- Adjust the sauce consistency: If the sauce seems too thick, stir in a small splash of warm chicken stock. If it is too thin, allow it to rest briefly off the heat so the cheese sauce can settle and thicken.
Ingredient Substitutions and Variations
Chicken tenders are convenient because they cook quickly and are easy to serve. Boneless, skinless chicken breasts cut into strips can also be used. If using thicker pieces, allow extra time for cooking and check the internal temperature before serving.
Cremini or white button mushrooms both work well in this recipe. For a deeper mushroom flavor, use a mixture of varieties.
If fresh asparagus is unavailable, try broccoli florets or trimmed green beans, adjusting the cooking time to suit the vegetable.
Boursin Shallot and Chive cheese provides the signature flavor and creamy texture. Other Boursin varieties can be used if desired, although the taste of the finished sauce will vary.
Dry white wine contributes acidity and depth, but chicken stock can replace it for a version without wine.
Nutrition Facts
The following approximate nutrition information is provided per serving, based on the original four-serving recipe.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 555 | — |
| Total Fat | 31g | 40% |
| Saturated Fat | 8g | 41% |
| Cholesterol | 71mg | 24% |
| Sodium | 1,078mg | 47% |
| Total Carbohydrate | 40g | 15% |
| Dietary Fiber | 6g | 21% |
| Total Sugars | 8g | — |
| Protein | 28g | 57% |
| Vitamin C | 14mg | 16% |
| Calcium | 123mg | 9% |
| Iron | 4mg | 20% |
| Potassium | 1,007mg | 21% |
Percent Daily Values are based on a 2,000-calorie diet. Actual nutritional values may vary depending on the ingredients and brands used.
Conclusion
Boursin chicken, mushroom, and asparagus skillet is a convenient one-pan dinner that combines tender chicken, savory mushrooms, fresh asparagus, and a rich, herb-infused cheese sauce.
With straightforward preparation and a short cooking time, it is a practical choice for weeknight meals or a relaxed dinner with family. Serve it over rice or mashed potatoes, add a simple side salad, and enjoy a satisfying meal with minimal cleanup.
