Creamy Boursin Chicken with Vegetables, Saffron Basmati Rice
Creamy Boursin Chicken with Vegetables, Saffron Basmati Rice is a medium French recipe that serves 4. 630 calories per serving. Recipe by La Cuisine de Lynoucha on YouTube.
Prep: 25 min | Cook: 1 hr | Total: 1 hr 40 min
Cost: $14.52 total, $3.63 per serving
Ingredients
- 500 g Chicken breast (cut into cubes about 2 cm)
- 1 piece Zucchini (medium, cut into cubes)
- 2 pieces Colored bell peppers (red and yellow, seeded and cut into cubes)
- 1 piece Onion (thinly sliced)
- 2 pieces Garlic cloves (crushed)
- 30 ml Olive oil (for cooking)
- to taste Salt
- to taste Black pepper
- 1 cube Chicken stock cube (dissolved in 250 ml hot water)
- 250 ml Water (for the chicken broth)
- 200 ml Liquid cream (15% fat)
- 150 g Boursin (garlic & fine herbs) (cut into small pieces)
- 200 g Basmati rice (rinsed before cooking)
- 1 cube Saffron stock cube (to flavor the rice)
- 50 g Sun-dried tomatoes (cut into strips)
- 2 tbsp Fresh cilantro (roughly chopped)
- 2 tbsp Chives (finely chopped)
Instructions
Prepare the chicken and vegetables
Cut the chicken breast into cubes about 2 cm. Wash the zucchini, bell peppers, onion and garlic. Cut the zucchini and bell peppers into similarly sized cubes, thinly slice the onion and crush the garlic.
Time: PT10M
Brown the chicken
In the wok, heat 30 ml olive oil over medium‑high heat. Add the chicken cubes, season with salt and pepper, and brown, stirring every 2‑3 minutes until they are evenly colored.
Time: PT10M
Temperature: medium-high
Sauté onion and garlic
Add the sliced onion and crushed garlic to the wok. Sauté for 5 minutes until they become translucent.
Time: PT5M
Temperature: medium
Stir‑fry the vegetables
Add the zucchini and bell pepper cubes. Stir‑fry for 5 minutes until they are lightly browned but still crisp.
Time: PT5M
Temperature: medium
Prepare the broth
In a small saucepan, bring 250 ml water to a boil, add the chicken stock cube and stir until dissolved.
Time: PT5M
Deglaze and simmer
Pour the hot broth into the wok, stir, then simmer for 5 minutes to meld the flavors.
Time: PT5M
Temperature: medium
Add cream and Boursin
Stir in the liquid cream followed by the Boursin pieces. Reduce heat to low and cook for 10 minutes, stirring gently until a velvety sauce forms.
Time: PT10M
Temperature: low
Cook the saffron basmati rice
Rinse the basmati rice, then cook it in a saucepan with 400 ml water, the saffron stock cube and a pinch of salt. Bring to a boil, cover, lower the heat and simmer for 15 minutes until fully absorbed.
Time: PT15M
Temperature: boil then simmer
Finish the sauce
Add the sun‑dried tomatoes, the remaining Boursin (about 50 g) and 2 tablespoons of water. Mix and cook for an additional 5 minutes.
Time: PT5M
Temperature: low
Season and serve
Stir in the chopped cilantro and chives, mix for 2 minutes over low heat, then serve the creamy chicken over the saffron basmati rice.
Time: PT5M
Temperature: low
Serving
Place the rice on plates, spoon over the chicken sauce and sprinkle with a few extra fresh herbs.
Time: PT0M
Nutrition Facts
- Calories
- 630
- Protein
- 35 g
- Carbohydrates
- 55 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: gluten‑free (if the broth is gluten‑free), high‑protein, high-protein, high-fiber
Allergens: milk
Ingredient Substitutions
- Instead of Chicken breast: turkey
- Instead of Zucchini: eggplant
- Instead of Colored bell peppers: sweet pepper
- Instead of Onion: shallot
- Instead of Garlic cloves: garlic powder
- Instead of Olive oil: sunflower oil
- Instead of Chicken stock cube: homemade stock
- Instead of Liquid cream: light sour cream
- Instead of Boursin (garlic & fine herbs): herbed cream cheese
- Instead of Basmati rice: jasmine rice
- Instead of Saffron stock cube: saffron threads
- Instead of Sun-dried tomatoes: confited tomatoes
- Instead of Fresh cilantro: flat‑leaf parsley
- Instead of Chives: green onion
Equipment Needed
- Wok or large skillet
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cup
- Saucepan with lid
- Wooden or silicone spatula
- Grater (optional) (optional)
Critical Steps — Do Not Skip
- Brown the chicken to achieve a nice color and rich flavor.
- Incorporate the cream and Boursin over low heat to prevent the cheese from separating.
Chef Tips from the Video
- Use high‑quality, boneless, skinless chicken for a tender texture.
- Deglaze the wok with the hot broth to retrieve the caramelized bits.
- Add the Boursin in small pieces so it melts faster.
Troubleshooting
The sauce separates or becomes grainy.
Reduce heat to low, add a tablespoon of water or extra cream and whisk vigorously.
The chicken is not fully cooked.
Extend cooking by 2‑3 minutes over medium heat, or check the internal temperature (75 °C).
The rice is sticky or too soft.
Rinse the rice before cooking to remove excess starch and follow the indicated water‑to‑rice ratio (2:1).
Storage
Refrigerator: Store in an airtight container for 3 to 4 days.
Freezer: The chicken and sauce can be frozen separately for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the Boursin sauce up to step 7 and store it in the refrigerator; gently reheat before adding the tomatoes.
- Basmati rice can be cooked ahead of time and reheated by steaming or in the microwave.
Last updated: August 20, 2026
