Chicken with Boursin Sauce (Print version)
Pan-seared chicken in a velvety Boursin garlic and herb cream sauce — rich, elegant, and ready in 40 minutes.
# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Boursin Sauce
05 - 1 package (5.3 oz) Boursin cheese with garlic and fine herbs
06 - 1/2 cup heavy cream
07 - 1/4 cup chicken broth
08 - 2 cloves garlic, minced
09 - 1 tablespoon unsalted butter
10 - 1 teaspoon fresh chives, finely chopped (plus extra for garnish)
11 - 1 teaspoon fresh parsley, finely chopped
# Method:
01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and keep warm.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, stirring to prevent burning.
04 - Pour in the chicken broth and heavy cream, stirring well to combine and scrape up any browned bits from the bottom of the skillet to deglaze.
05 - Add the Boursin cheese to the skillet, breaking it apart with a spoon. Stir continuously until the cheese is fully melted and the sauce is smooth.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
07 - Place the chicken breasts back into the skillet, spooning the sauce over them. Simmer for another 2 to 3 minutes until the chicken is heated through and well coated.
08 - Transfer the chicken to serving plates and spoon the Boursin sauce generously over the top. Garnish with additional fresh chives if desired.
# Expert advice:
01 -
- The sauce comes together in the same pan you sear the chicken in, which means all those golden stuck on bits become flavor you never lose.
- Boursin does the heavy lifting for you since the cheese is already loaded with garlic and herbs, so you get a genuinely elegant sauce with almost zero effort.
02 -
- Do not rush the sear on the chicken because those browned bits on the bottom of the pan are the foundation of your entire sauce.
- If the sauce looks too thick after adding the cheese, splash in another tablespoon of broth until it reaches a pourable consistency.
03 -
- Take the Boursin out of the fridge 15 minutes before cooking so it softens and melts into the sauce faster and more evenly.
- A dry white wine like Chardonnay pairs so well with this that it practically counts as another ingredient on the table.