This is such a delicious and very quick weeknight dinner. It feels fancy but is not fancy to make. Plus it takes about 20 min!
This is one of those dishes that you can use all the short cuts and it will be a fabulous filling weeknight dinner. Serve with mashed potatoes (the pre-made ones), roasted potatoes, green beans (steam in bag), asparagus or even rice and dinner is done! To make this a 20 minute dinner I buy the thin sliced chicken breasts. You can absolutely cut the regular breasts in half to make thinner if you cannot find the pre-sliced in your grocery store, but I try to find the thin sliced to save me time. There is nothing worse than sautéing thick chicken breasts in a skillet and it taking 10 minutes a side and the grease is splashing all over your stove. I like to put the thin sliced breasts in the skillet with a little bit of olive oil and butter and they are typically done in about 4 minutes a side. In and out! And if for some reason the chicken is not cooked all the way through after sautéing in the skillet they will finish cooking when you put them back in the pan with the sauce to warm through.
Regarding the pancetta, most grocery stores have cubed pancetta, but if for some reason you cannot find it use bacon! There is not a dish in the world that is not made better with bacon.
Chicken with Pancetta and Boursin Sauce
A decadent but quick weeknight dinner
- 8 Thin sliced chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt and pepper
- 1/2 teaspoon onion powder
- 1 Tablespoon Olive Oil
- 1 Tablespoon butter
- 1/2 small onion, chopped
- 3/4 cup chicken broth
- 4 oz cubed pancetta or 4 slices of bacon, chopped
- 1 5oz package Boursin cheese (Herbs and garlic)
- 1 cup frozen peas
Season chicken breasts with garlic powder, onion powder, salt and pepper
Add oil and butter to skillet over medium high heat.
Cook the chicken for about 4 minutes a side and remove to a plate.
To the skillet, add the onion and pancetta and cook until onions are soft and pancetta is slightly crisp.
Add the chicken broth and Boursin cheese to pan and whisk until a smooth sauce forms.
Add the peas to the sauce and let warm through.
Add back the chicken breasts to the skillet, along with any juices on the plate. Let the chicken warm through. Serve with sauce.