Creamy Chicken and Herb Skillet
This meal takes just one skillet and 15 minutes to make, and while you might have to stop by the store for one or two ingredients, I bet you've already got the rest on hand.
This meal takes just one skillet and 15 minutes to make, and while you might have to stop by the store for one or two ingredients, I bet you've already got the rest on hand.
- salt & pepper
- 1/2 cup chicken broth
- 1 tablespoon extra virgin olive oil
- 1 large shallot minced
- 1 lb chicken breasts pounded thin
- extra virgin olive oil for brushing
- 5 oz boursin cheese
- 1 tablespoon fresh lemon juice about 1/2 small lemon
- 2 tablespoons chopped fresh tarragon or basil, or parsley, or chives
- Carbohydrate 2.89690775862069 g
- Cholesterol 102.271175 mg
- Fat 30.284252872679 g
- Fiber 0.0470000007003546 g
- Protein 26.96923275 g
- Saturated Fat 12.1865203574271 g
- Serving Size 1 1 Serving (210g)
- Sodium 972.61775 mg
- Sugar 2.84990775792033 g
- Trans Fat 14.618722015252 g
- Calories 402 calories
Step-by-step
- Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper.
- Cook in an olive oil or nonstick sprayed skillet over medium-high heat until no longer pink in the center then remove to a plate and set aside.
- Turn heat down to medium then add extra virgin olive oil and shallots.
- Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice.
- Stir until creamy then add in fresh herbs.
- Spoon sauce over cooked chicken then serve.
Replacing the fresh tarragon with dried oregano shifts this dish away from classic French pan sauces toward Mediterranean flavor profiles, though dried herbs require rehydration in the warm broth to release their volatile oils properly. Culinary history shows that quick pan reductions date back to early modern European stovetop cooking, where fond left in cast iron or stainless steel pans was routinely deglazed with wine, broth, or citrus juice. Pounding the chicken breasts to an even thickness ensures uniform protein denaturation across the meat, preventing the outer edges from drying out while the thickest part cooks through at medium-high heat. When adjusting this recipe for larger crowds, scale the liquid and cheese proportionally while maintaining surface area in the pan to allow adequate evaporation of the chicken broth during the reduction phase.
The Mechanics of Pan Sauces
Deglazing relies on the chemical reaction between hot cooking liquids and the caramelized proteins stuck to the bottom of the skillet after searing. Adding chicken broth and lemon juice to the pan while the heat is set to medium loosens these browned bits, incorporating complex umami compounds directly into the sauce. Boursin cheese introduces both fat and moisture, stabilizing the emulsion so the dairy does not break when exposed to residual heat from the burner.Herb Selection and Heat Management
Fresh soft herbs like basil, tarragon, and chives contain delicate aromatic compounds that degrade rapidly under high temperatures. Stirring the two tablespoons of chopped herbs into the sauce off the direct heat preserves their vibrant green color and sharp botanical notes. Shallots soften within roughly one minute in warm oil, providing a mild allium base that lacks the aggressive pungency of raw yellow onions.
