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Boursin Chicken
Caraluzzi's Recipes

Creamy Boursin Chicken

5 from 1 vote
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4


  • 6 boneless chicken thighs
  • 1 Tbsp Butter
  • 2 Tbsp Caraluzzi's Extra Virgin Olive Oil (split 1 Tbsp for chicken, 1 Tbsp for shallots)
  • 1 shallot minced
  • 3 cups fresh kale stem removed and chopped
  • ½ container Boursin Garlic & Herb Cheese 2.6 oz.
  • 1 cup white cooking wine
  • 2 ½ cups chicken broth 20 oz.
  • 1 ½ cups pearl couscous about 12 oz.
  • salt & pepper to taste


  • Season both sides of chicken with salt and pepper.
  • In a medium to large skillet over medium heat, add 1 Tbsp of olive oil and butter. When butter melts add chicken and sear for 8 minutes and flip. Sear the other side of the chicken for another 8 minutes. Temp to 165 degrees and then remove chicken from pan and set aside.
  • In same pan with juices, reduce heat a bit and add 1 Tbsp of olive oil and the minced shallot. Sauté for about 1 minute until shallots turn opaque and begin to brown.
  • Add couscous to the pan stirring into the shallots for about 1 minute allowing the couscous to toast up a bit for flavor.
  • Add in the wine and gently stir to separate shallots and couscous from bottom of the pan. Stir until all the wine has been fully absorbed into the couscous, takes about 4-5 minutes.
  • Then add the chicken broth and turn up to high heat to get the liquid to a boil. When it begins to boil add the chicken back into the pan and turn down the heat to a simmer. Simmer about 8-10 minutes stirring occasionally until all the liquid has been absorbed into the couscous.
  • Remove chicken from pan and set aside. Add chopped kale and Boursin cheese to the couscous and continue to stir until fully mixed and couscous is creamy and kale begins to soften, about 2 minutes.
  • Serve on individual plates adding a mound of couscous and then place 1 chicken thigh on top.


• This is a simple one pan dish that’s sure to be a hit. This recipe could serve 5 or 6 technically but we always split up the rest of the chicken and couscous mixture amongst the 4 of us.
• When shopping, note there’s 2 kinds of couscous. A pearl couscous, which this recipe calls for, and there’s a Moroccan couscous which is the fine textured style which won’t work here.
• You can use a bone in chicken thigh with the skin if you prefer. If so, you likely will not need to add the second tablespoon of olive oil as the chicken fat will render down.
• You can use chicken stock instead of broth but if so, you may need to add more salt to flavor the dish.