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
Scale
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
