Creamy Boursin Chicken (Printable Version)

Tender chicken breasts cooked in a rich Boursin cheese sauce with garlic and herbs for a comforting meal.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Sauce

06 - 2 cloves garlic, minced
07 - 5.3 ounces Boursin Garlic & Fine Herbs cheese
08 - 1/2 cup chicken broth
09 - 1/2 cup heavy cream
10 - 1 tablespoon fresh parsley, chopped
11 - 1/2 teaspoon dried thyme

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. 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 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 continuously until the cheese melts completely and the sauce becomes smooth and creamy.
05 - Stir in fresh parsley and dried thyme. Allow the herbs to infuse into the sauce for about 1 minute.
06 - Return chicken breasts to the skillet along with any accumulated juices. Simmer for 7 to 10 minutes, turning chicken occasionally, until cooked through and sauce has thickened. Internal temperature should reach 165°F.
07 - Taste the sauce and add additional salt or pepper if needed.
08 - Transfer chicken and sauce to serving plates. Garnish with additional fresh parsley before serving hot.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its practically foolproof even if youre new to pan sauces
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • Patting the chicken dry before cooking is the difference between a golden brown crust and pale steamed meat
  • Let the sauce simmer for the full time to thicken properly otherwise it will be too thin
  • Boursin cheese varies slightly by brand so taste your sauce before adding extra salt
03 -
  • Let the chicken rest for a few minutes after cooking so it stays juicy when you cut into it
  • If your sauce seems too thick add a splash more broth and if it's too thin let it simmer longer

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