I feel like this is what I would make if I really wanted to impress someone but I didn’t have time or energy to put in a ton of effort.

The pearl couscous base is SO CREAMY you just want to eat it straight out of the pan before getting it plated. The chicken is SO CRISPY and you barely have any dishes to clean at the end because it’s a ONE PAN WONDER.

There’s something really elegant about the dish and the flavours all work so well together. I hope this makes your one pan rotation for dinner sometime soon!

How to Make One Pan Creamy Boursin Chicken:

Step One:

Take the chicken thighs out of the refrigerator about 20-30 minutes prior to cooking. This will ensure more even cooking. Pat dry so that the skin will get extra crispy and season generously with salt on both sides.

Step Two:

Heat up a skillet over medium heat, then add olive oil and butter and let melt. Sear the chicken thighs skin-side down for about 8-10 minutes to get golden brown. Try not to move around! Once crispy and golden, flip the chicken and sear for another 15-20 minutes on the other side (or until they’ve reached 165 degrees internally). Remove and set to the side.

Step Three:

The fat from the chicken skin will have rendered nicely so you should not need more olive oil or butter at this point (unless you’re using skinless chicken thighs). In the same pan, reduce the heat slightly and add minced shallot. Stir for a minute or two until fragrant.

Step Four:

Add the pearl couscous directly to the pan and stir to combine. Let this toast for a minute and get nice and nutty. Deglaze with white wine and stir until fully absorbed. Then add the chicken stock and stir.

Step Five:

Bring the heat back to medium so that it comes up to a bubble, and then reduce the heat to low-medium, add the chicken thighs back into the pearl couscous/broth mix.

Step Six:

Once the pearl couscous has absorbed all the liquid and it’s tender, remove the chicken thighs and add in the boursin cheese and chopped kale to the pearl couscous. Stir to combine – it should be nice and creamy.

Step Seven:

Taste and adjust seasoning to your liking, then serve up! Option to garnish with some fresh chives or Italian parsley at the end.

How to Store One Pan Creamy Boursin Chicken:

Leftovers (if you’re lucky enough to have any) can be stored in an airtight container in the refrigerator for up to three days. Gently reheat on the stove or in the microwave, adding a splash of chicken stock to revive that creaminess of the couscous.

Substitutions for One Pan Creamy Boursin Chicken:

• Chicken Thighs: If you don’t want to use skin on, bone-in chicken thighs, feel free to use boneless skinless or chicken breast. You’ll miss that really crispy exterior from the skin, however. Adjust cooking time accordingly (both of these options will take less time to cook, just keep an eye on the internal temp and make sure you reach 165 degrees). 
• Boursin: If you don’t have any Boursin cheese on hand, any soft garlic and herb cheese will do. You could also use a dollop of creme fraiche with some garlic powder and fresh herbs!
• Greens: Could totally sub spinach for kale (will take less time to wilt down)