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authentic Boursin Chicken Risotto

Boursin Chicken Risotto

This oven-baked Boursin chicken risotto is the internet's favorite weeknight cheat, and for good reason. Golden seared chicken thighs nestle into toasted arborio rice that bakes hands-off in herby chicken broth. The grand finale is a whole round of Boursin Garlic & Fine Herbs stirred through off the heat with a splash of cream, melting into a glossy, garlicky, deeply savory finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs about 6 small thighs
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1.5 cups arborio rice
  • 4 cups chicken broth warmed
  • 5.3 oz Boursin Garlic & Fine Herbs cheese 1 whole round, at room temperature
  • 0.25 cup heavy cream
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • 1 large oven-safe skillet or shallow Dutch oven with a tight-fitting lid
  • 1 Wooden spoon
  • 1 Measuring cups and spoons
  • 1 Sharp chef’s knife

Method
 

  1. Preheat the oven to 350 F. Pat the chicken thighs dry and season both sides with 1/2 teaspoon of the salt and the black pepper.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs about 3 minutes per side until deeply golden but not cooked through. Transfer to a plate.
  3. Reduce the heat to medium and add the butter. Stir in the diced onion with a pinch of salt and cook for 4 minutes until soft and translucent. Add the garlic and cook for 30 seconds until fragrant.
  4. Add the arborio rice and toast it in the butter, stirring constantly, for about 2 minutes until the edges of the grains turn translucent.
  5. Pour in the warm chicken broth and stir in the remaining 1/2 teaspoon salt. Scrape up any browned bits from the bottom of the pan and bring the liquid to a simmer.
  6. Nestle the seared chicken thighs and any resting juices back into the rice. Cover the skillet tightly with a lid or foil and transfer to the oven.
  7. Bake for 28 to 32 minutes, until the rice is tender, the liquid is mostly absorbed, and the chicken reaches an internal temperature of 165 F.
  8. Remove the skillet from the oven and lift the chicken thighs onto a plate. Let the rice rest, uncovered, for 2 minutes off the heat so it stops bubbling.
  9. Break the room-temperature Boursin into chunks and add it to the rice along with the heavy cream. Stir vigorously for 30 to 60 seconds until the cheese melts into a glossy, creamy sauce.
  10. Taste and adjust the salt. Slice or leave the chicken whole and return it to the pan, spooning sauce over the top. Scatter with fresh parsley and serve immediately.

Notes

  • Stir the Boursin in off the heat so the sauce stays glossy and never splits.
  • Use arborio, carnaroli, or vialone nano for proper creaminess; long-grain rice will not give the same texture.
  • Leftovers tighten up in the fridge; loosen with a splash of warm broth when reheating.
  • For a lemon-herb spin, finish with the zest of half a lemon and chopped parsley.