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Creamy White Bean and Chicken Skillet with Boursin

This creamy white bean and chicken skillet melts Boursin herb cheese into chicken broth with white beans, shredded chicken, and kale for an easy, comforting one-pan dinner ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian

Ingredients
  

  • 2 cups cooked white beans drained and rinsed
  • 1 large onion diced
  • 2 cups chicken broth
  • 3 cups kale stems removed and roughly chopped
  • 2 cups cooked chicken shredded
  • 1 package Boursin Herb and Garlic cheese
  • Rubbed sage to taste
  • Dried thyme to taste
  • Salt and pepper to taste
  • Olive oil or butter for the pan

Instructions
 

  1. Heat a drizzle of olive oil or a pat of butter in a large skillet over medium heat.
  2. Add the rubbed sage and dried thyme and stir for about 30 seconds until fragrant.
  3. Add diced onion and garlic to pan, and sauté.
  4. Pour in the chicken broth and bring to a gentle simmer. Add your shredded chicken and stir to combine.
  5. Add the white beans & kale and stir to combine.
  6. Add the Boursin cheese in chunks directly to the simmering broth. Stir until the cheese melts completely into the broth and the sauce becomes smooth and creamy.
  7. Taste and adjust salt, pepper, sage, and thyme as needed. Serve directly from the skillet.

Notes

  • The Boursin does all the heavy seasoning work. It already contains garlic, herbs, and salt so taste before adding any additional seasoning.
  • Add the kale after the Boursin has melted so it wilts into the creamy sauce rather than cooking down in plain broth.
  • This dish thickens as it sits. Add a small splash of chicken broth when reheating to bring it back to the right consistency.
    Rotisserie chicken is the perfect shortcut here. It is already seasoned, already shredded, and cuts the prep time down to almost nothing.