Hey my Cookies! We’re back with another recipe that’ll knock your socks off! This one’s a viral hit that combines succulent chicken breasts, fragrant herbs, and a rich sauce. But, as always, I’ve put my own spin on it, with creamy Boursin cheese to add a luxurious finish to this easy-to-make weeknight dinner. Trust me, your taste buds will thank you!
To start off, thinly slice your boneless and skinless chicken breasts. Then, in a large mixing bowl, combine those babies with some mayonnaise, Creole seasoning, onion powder, 1 tsp of Italian seasoning, and paprika. Let it marinate for 20 minutes, and use that time to dance around your kitchen and sing your favorite tunes.
Heat up some extra virgin olive oil in a pan and add in your chicken. Cook it up for 3-4 minutes per side until it’s cooked through, making sure those babies get nice and juicy. Then, take them out and set them aside while you work on the sauce.
Extra Sauce, Please.
In that same pan, melt some butter and add in some minced shallots, sun-dried tomatoes, crushed red pepper flakes, and the remaining Italian seasoning. Sauté it up for a minute and add in some flour. Stir it in until it’s no longer visible, then pour in some chicken stock and bring it to a simmer. Now, here’s where the magic happens – add in the Boursin cheese and stir it all up until it’s smooth and creamy.
Add the Cream
Pour in some heavy whipping cream and heat it to a low simmer, stirring everything together until it’s a beautiful sauce. Then, throw that chicken back in the pan.
Basil. LOTS of BASIL
Take 5-7 fresh basil leaves and tear them up into small pieces, because we’re fancy like that.
Simmer everything in that pan, uncovered, for 5 minutes. Let all those flavors come together and do a little happy dance while you wait.
Serve it Up
Now, the moment you’ve been waiting for – time to serve it up! Pour that succulent chicken and rich sauce over some warm mashed potatoes or pasta and top it off with those torn basil leaves. Sit back, relax, and enjoy the deliciousness that you just created. You’re welcome.
Thanks for tuning in, y’all! Until next time, keep cooking and keep smiling.
Coop’s Marry Me Chicken Recipe
- 4-6 thinly sliced boneless, and skinless chicken breasts
- 1 tsp mayonnaise
- 2 tsp Creole seasoning
- 1 tsp onion powder
- 1 tsp Italian seasoning + 1 tsp
- 1 tsp paprika
- 1 TBS extra virgin olive oil
- 1 TBS unsalted butter
- 1 minced shallot
- 4-6 roughly chopped sun-dried tomatoes
- 1 tsp crushed red pepper flakes
- 2 tsp all-purpose flour
- 1 cup chicken stock
- 5.2 oz Boursin cheese
- 1/2 cup heavy whipping cream
- 5-7 fresh basil leaves
In a large mixing bowl, combine the chicken, mayonnaise, Creole seasoning, onion powder, 1 tsp of Italian seasoning, and the paprika.
Set aside for at least 20 minutes
Heat olive oil in a pan
Add in the chicken
Cook for 3-4 minutes per side or until completely cooked through.
Remove and set aside
In the same pan, melt the butter.
Once melted, add the shallots, remaining 1 tsp Italian seasoning, crushed red pepper flakes, and sun-dried tomatoes.
Sauté for one minute
Add in the flour and stir until no longer visible
Stir in the chicken stock and bring to a simmer
Add in the boursin cheese; stir to combine
Pour in the heavy whipping cream and heat to a low simmer
Return the chicken to the pan
Tear the basil leaves and add them in
Simmer, uncovered, for 5 minutes
Serve over warm mashed potatoes or pasta