One-Pan Boursin Chicken Risotto

Cut the chicken breast into 1-inch bite-sized pieces. Season generously with salt and pepper.

Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pan. Add the finely chopped yellow onion and cook for 3-5 minutes until softened and translucent.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Stir in the Arborio rice and cook for 1-2 minutes, toasting the grains lightly. This helps the rice absorb the liquid more evenly.

Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine has almost completely evaporated, about 2-3 minutes.

Add 1 cup of warm chicken broth to the rice, stirring constantly until it's almost completely absorbed. Continue adding the remaining chicken broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes, until the rice is creamy and al dente.

Once the risotto is creamy and the rice is cooked to your liking, return the cooked chicken to the pan.

Stir in the entire package of Boursin Garlic & Fine Herbs cheese until it's fully melted and incorporated, creating a rich and creamy sauce.

Taste and adjust seasoning with additional salt and pepper if needed.

Garnish with fresh chopped parsley before serving immediately.