One Pan Creamy Boursin Chicken with Pearl Couscous and Kale Recipe
If you’re craving a dish that wraps comfort, elegance, and a touch of gourmet magic all into one effortless meal, then let me introduce you to the One Pan Creamy Boursin Chicken with Pearl Couscous and Kale Recipe. This delightful creation dazzles with tender, crispy-skinned chicken thighs bathed in a luscious garlic and herb Boursin-infused sauce, while nutty pearl couscous and vibrant kale add heartiness and freshness. It’s a perfect harmony of flavors and textures that come together in a single skillet, making dinner both delicious and delightfully stress-free.
Ingredients You’ll Need
Gathering simple ingredients is key to making this dish sing. Each element plays a special role—from the crispy chicken skin to the creamy Boursin sauce, the pearl couscous providing a subtle bite, and the kale offering a pop of green and nutrition. Together, these ingredients make every bite satisfying and balanced.
- 2-4 chicken thighs (skin on, bone in): Gives juicy meat and beautifully crisp skin for amazing texture.
- 1 tbsp olive oil: Adds a delicate fruity base for searing the chicken and sautéing shallots.
- 1 tbsp butter: Boosts richness and helps develop a golden crust on the chicken.
- Salt & pepper to taste: Essential for seasoning and enhancing the natural flavors throughout.
- 1 shallot (minced): Offers a mild sweetness that complements the creamy sauce.
- 8 oz pearl couscous (227 g): Toasted to nutty perfection and soaks up all the tasty liquids.
- 1 cup dry white wine: Adds a light acidity that balances the richness of the dish.
- 2 cups chicken stock: Provides savory depth and moisture for perfectly cooked couscous.
- ½ Boursin cheese (garlic & herb): Makes the sauce luxuriously creamy with herbs and garlic notes.
- Big handful kale (chopped, stems removed): Brings a fresh, earthy bite and a bright green color.
How to Make One Pan Creamy Boursin Chicken with Pearl Couscous and Kale Recipe
Step 1: Prepare and Season the Chicken
First, take those chicken thighs out of the fridge about 20 to 30 minutes ahead of cooking so they reach room temperature, which ensures they cook evenly. Pat them dry really well to help the skin crisp up to a golden perfection. Make sure to generously season both sides with salt and pepper because this simple touch makes all the difference in flavor.
Step 2: Sear the Chicken to Crispy Perfection
Heat a skillet over medium and add olive oil and butter, letting the butter melt fully for richness. Place your chicken thighs skin-side down carefully and let them sear undisturbed for about 8 to 10 minutes. The goal is a deep, crispy golden skin—so resist the urge to move them around! Then, flip and cook the other side for 15 to 20 minutes or until the internal temperature reads 165 degrees Fahrenheit. Once done, remove the chicken and set it aside for the moment.
Step 3: Build the Flavor Base with Shallots and Couscous
With the flavorful fat left in the pan from the chicken skin, you won’t need additional oil unless you are using skinless thighs. Lower the heat slightly, add minced shallots, and stir for a couple of minutes until their aroma fills your kitchen. Toss in the pearl couscous and stir well, letting it toast to a buttery, nutty scent for about a minute.
Step 4: Deglaze and Simmer with Wine and Stock
Pour in the dry white wine to deglaze the pan, stirring constantly until it’s nearly absorbed. Then add the chicken stock and give it a gentle stir. Bring the liquid to a gentle bubble over medium heat to combine all those wonderful flavors.
Step 5: Return the Chicken to Cook Through
Reduce the heat to low-medium and nestle the chicken thighs back into the skillet atop the couscous and broth mixture. This allows the chicken to finish cooking while the couscous soaks up all the savory broth. Cook until the couscous has absorbed the liquid entirely, roughly 10–15 minutes.
Step 6: Finish with Boursin and Kale for Creamy Goodness
Remove the chicken again, and stir the Boursin cheese along with the chopped kale into the couscous. The cheese melts to create a silky, garlicky, herbaceous sauce while the kale softens without losing its beautiful vibrant color.
Step 7: Season and Serve
Give your dish a final taste to adjust salt and pepper as needed. Serve the creamy couscous hot alongside the crispy chicken. If you’d like, sprinkle fresh chives or Italian parsley on top for a pop of color and fresh flavor.
How to Serve One Pan Creamy Boursin Chicken with Pearl Couscous and Kale Recipe
Garnishes
Fresh herbs like chives or Italian parsley not only brighten the presentation but also add a subtle freshness that contrasts beautifully with the rich, creamy sauce. A light dusting of cracked black pepper can add a gentle kick at the end.
Side Dishes
Since this is a complete one-pan meal, serving it alongside a crisp green salad dressed in a tangy vinaigrette or some roasted vegetables provides a wonderful textural balance and refreshing palate cleanser.
Creative Ways to Present
Try serving the chicken carved over a bed of the creamy pearl couscous and kale mixture on rustic plates. Drizzle a little extra virgin olive oil and garnish with microgreens or edible flowers for a restaurant-worthy touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator where they will stay fresh for up to 3 days. The creamy sauce might thicken but reheats beautifully with a splash of stock or water.
Freezing
You can freeze portions of the couscous and chicken separately for up to 2 months. Be sure to use freezer-safe containers or bags to protect the flavor and texture. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat on the stovetop over low heat to prevent drying out, stirring occasionally and adding a splash of chicken stock or water as needed to re-create the creamy sauce consistency perfectly.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just keep in mind that breasts might cook faster and won’t have the same crispy skin, but the creamy sauce and couscous will still be delicious.
Is there a non-alcoholic substitute for the white wine?
Yes, you can replace white wine with extra chicken stock and a splash of lemon juice or white wine vinegar to maintain that subtle acidity.
Can I use spinach instead of kale?
Spinach works well here, too—add it at the same stage as the kale, but it will wilt more quickly and might make the dish a bit softer overall.
How do I make sure the chicken skin stays crispy?
Pat the skin dry before cooking and avoid moving the chicken too much during searing. Using both butter and olive oil helps achieve that perfect, golden crust.
Can I make this recipe for more people?
Definitely! Just increase the ingredient quantities proportionally and use a larger pan or skillet to ensure even cooking.
Final Thoughts
This One Pan Creamy Boursin Chicken with Pearl Couscous and Kale Recipe is truly one of those meals that feels special while being so simple to prepare. The layers of flavor, the creamy texture, and that unbeatable crispy chicken skin make it a dish you’ll want in your regular rotation. I can’t wait for you to try it and share the joy it brings to your dinner table.
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One Pan Creamy Boursin Chicken with Pearl Couscous and Kale Recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This one-pan creamy Boursin chicken recipe features succulent seared chicken thighs combined with pearl couscous cooked in a flavorful broth and finished with creamy garlic and herb Boursin cheese and fresh kale. Ready in just 45 minutes, it’s a comforting, delicious meal that perfectly balances crispy-skinned chicken with rich, creamy, and lightly herbed side ingredients, all made in a single skillet for easy cleanup.
Ingredients
Chicken
- 2–4 chicken thighs (skin on, bone in preferred)
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper, to taste
Other Ingredients
- 1 shallot, minced
- 8 oz pearl couscous (about 227 g)
- 1 cup dry white wine
- 2 cups chicken stock
- ½ Boursin cheese (garlic & herb flavor)
- Big handful kale, chopped (stems removed)
Instructions
- Prepare the Chicken: Remove chicken thighs from the refrigerator 20 to 30 minutes before cooking to allow them to come to room temperature for even cooking. Pat the skin dry thoroughly to ensure it crisps well. Season generously with salt on both sides.
- Sear the Chicken: Heat a large skillet over medium heat. Add the olive oil and butter and allow to melt. Place the chicken thighs skin-side down in the skillet without moving them for 8-10 minutes until the skin becomes golden and crispy. Flip the chicken and cook the other side for 15-20 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside.
- Sauté Shallots: Lower the heat slightly and add the minced shallots to the skillet with the rendered chicken fat. Stir for 1-2 minutes until fragrant.
- Toast the Couscous: Add the pearl couscous directly to the pan with shallots. Stir to coat and toast the couscous for about one minute to develop a nutty aroma.
- Deglaze and Add Broth: Pour in the white wine to deglaze the pan, stirring until the wine is almost fully absorbed. Add the chicken stock and stir again.
- Simmer with Chicken: Increase heat to bring the mixture to a gentle bubble, then reduce to low-medium heat. Nestle the seared chicken thighs back into the broth and couscous mixture. Cook uncovered until the pearl couscous absorbs all the liquid and is tender.
- Finish with Cheese and Kale: Remove the chicken thighs from the pan. Stir in the Boursin cheese and chopped kale into the couscous until creamy and well combined. Adjust seasoning with salt and pepper as desired.
- Serve: Plate the creamy couscous topped or accompanied by the seared chicken thighs. Optionally garnish with fresh chives or Italian parsley.
Notes
- Allowing the chicken to come to room temperature helps it cook evenly and crisps the skin better.
- If using skinless chicken thighs, you may need to add slightly more olive oil or butter for cooking.
- For a non-alcoholic variation, substitute white wine with additional chicken broth or white grape juice.
- Be sure to stir the couscous after adding Boursin cheese to ensure a creamy texture.
- Removing kale stems improves texture and reduces bitterness.
- Check chicken internal temperature with a meat thermometer to guarantee food safety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired
