Boursin Chicken Stroganoff
It’s creamy, garlicky, a little tangy, and the kind of comfort food that makes everyone at the table instantly quiet for the first few bites (the ultimate compliment, if you ask me).
Ingredients
- 2 lb diced chicken breast
- 2 tablespoon olive oil
- ½ onion, thinly sliced
- 8 oz sliced mushrooms
- 2 cloves minced garlic
- 2 cups chicken broth
- 1 teaspoon whole grain mustard
- 1 round Boursin cheese (garlic & herb flavor)
- 1 tablespoon lemon juice
- 8 oz egg noodles cooked
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 2 tablespoon fresh parsley chopped
- salt and pepper, to taste
- 3 tablespoon butter
- 2 tablespoon grated parmesan cheese
Instructions
- Season the raw diced chicken with lemon pepper, garlic poser, salt and pepper in a bowl.
- Heat olive oil in a large skillet, and sear the chicken until golden. It does not have to be completely done at this point, just brown on the outside. Remove from the pan and set aside.
- In the same pan, melt butter, then add onions and mushrooms to deglaze the pan.
- Stir in the garlic, lemon juice, chicken broth and whole grain mustard.
- Let simmer on medium low for about 3 minutes.
- Add chicken back into the mixture and continue to simmer for about 10 minutes.
- When the chicken has reached 165 degrees internally, add Boursin cheese to the mixture until it melts into a silky sauce.
- Toss sauce and chicken over cooked and drained egg noodles. You can reserve ½-1 cup of pasta water and pour in at this point to make the sauce even silkier and more incorporated with the pasta.
- Finish with fresh parsley and grated parmesan cheese to serve.
Notes
What Makes This Chicken Stroganoff Special
It’s the little flavor layers that make this dish stand out. The chicken gets seasoned with lemon pepper, garlic powder, salt, and pepper, giving it that bright, savory base. Then come the onions and mushrooms, caramelized until golden and full of flavor.
Right before the sauce comes together, I add a spoonful of whole grain mustard to the broth. It’s subtle,but trust me, it adds the perfect touch of tang and depth. Finally, the star of the show: Boursin cheese. It melts right into the sauce, creating the creamiest, dreamiest texture with a hit of garlic and herbs that makes you wonder why you ever used sour cream in stroganoff in the first place.
Why You’ll Love It
This Boursin Chicken Stroganoff hits that perfect balance between easy and impressive. It’s fast enough for a Tuesday, cozy enough for Sunday dinner, and good enough that your family will start requesting it weekly.
Plus, just one pan!
Pro Tip: Pair it with a crisp green salad or roasted asparagus for a complete meal.
If you make it, tag me or comment below!
