Creamy Boursin Chicken (Printable Version)

Tender chicken breasts bathed in a rich garlicky Boursin sauce, ideal for easy weeknight dining.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Sauce

06 - 2 cloves garlic, minced
07 - 5.5 ounces Boursin Garlic & Fine Herbs cheese
08 - ½ cup chicken broth
09 - ½ cup heavy cream
10 - 1 tablespoon fresh parsley, chopped
11 - ½ teaspoon dried thyme

# Directions:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, pressing the seasoning into the meat.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Add Boursin cheese, chicken broth, and heavy cream to the skillet. Stir constantly until cheese melts completely and sauce becomes smooth and velvety.
05 - Stir in fresh parsley and dried thyme. Allow herbs to infuse into the sauce for 1 minute.
06 - Return chicken breasts along with any accumulated juices to the skillet. Simmer for 7 to 10 minutes, turning chicken occasionally, until cooked through and sauce has thickened to coat the back of a spoon.
07 - Taste sauce and adjust seasoning with additional salt and pepper if needed. Transfer chicken to serving plates, spoon sauce generously over top, and garnish with extra fresh parsley.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something that simmered all afternoon
  • Boursin cheese does all the heavy lifting with garlic and herbs already perfectly balanced
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the delicate sauce
  • If the sauce seems too thick, add another splash of broth rather than more cream
03 -
  • Let the chicken rest for 5 minutes before serving so the juices redistribute evenly throughout the meat
  • Room temperature Boursin melts into the sauce much faster than cold cheese straight from the refrigerator

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