Boursin Chicken with Roasted Tomatoes & Baby Potatoes


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Boursin Chicken with Roasted Tomatoes & Baby Potatoes


Get out your stopwatch—in about half an hour, you can have a full dinner on the table. With this recipe, you don’t even have to wait for the oven to preheat.

  • Serves: 4
  • Course: Dinner


  • 3 cups small (1"/2.5 cm) baby potatoes, about 20 potatoes (750 ml)
  • Olive oil
  • Salt and freshly ground pepper
  • 1 tbsp butter or olive oil (15 ml)
  • 4 large skinless, boneless chicken breasts (or 8 skinless, boneless thighs), each about 6 oz (170 g)
  • 2 cups grape tomatoes (500 ml)
  • 1/2 tsp dried leaf basil or Italian seasoning (2 ml)
  • 1/2 cup white wine (125 ml)
  • 1 container pepper-­flavoured Boursin cheese, cut into chunks (150 g)
  • 1 tbsp chopped chives (optional) (15 ml)


  1. Turn oven on to 450°F (230°C). Spread potatoes on a cookie sheet with shallow sides. Drizzle with about a tablespoon (15 ml) of olive oil. Sprinkle generously with salt and pepper and toss to coat.
  2. Immediately place in centre of oven—do not wait until oven has preheated. Starting in the cold oven, baby potatoes will need about 25–30 minutes’ roasting.
  3. In a large skillet, melt butter over med-ium heat. Lightly season chicken with salt and pepper. Cook until pale golden, about 4 minutes per side. As soon as chicken goes in skillet, place tomatoes in a small baking pan, such as a pie plate. Drizzle with oil to lightly coat. Sprinkle with dried basil or Italian seasoning and a pinch of salt, and place in oven. (After about 15 minutes, stir potatoes and tomatoes.)
  4. Once chicken is pale golden, add wine. Cover and reduce heat to medium-low. Cook until chicken feels springy, about 4 more minutes per side, then remove to a platter. Turn heat to medium-high and boil liquid, uncovered (scraping bits from bottom of pan), until reduced to about 1/2 cup (125 ml). Stir in any juices that have collected in the platter, add Boursin, and stir until a fairly smooth sauce forms, thinning if necessary with additional wine. Spoon over chicken and sprinkle with chives, if using. Serve with potatoes and tomatoes.
  5. Tips
  6. - Timing this meal so the potatoes and chicken finish cooking together can be tricky; it’s better to overcook the potatoes, not the chicken. If your potatoes are larger than about 1" (2.5 cm) or your oven heats slowly, give the spuds a 5-minute head start. If your chicken breasts are very large, put tomatoes in the oven about 5 minutes after the chicken goes in the skillet.
  7. - Even picky kids often love tiny potatoes and tomatoes, and if you replace the wine with low-sodium chicken broth, they might even try the sauce with the chicken.

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Monda Rosenberg