Creamy Boursin Chicken (Print version)
Tender chicken breasts cooked in a rich garlicky Boursin and herb sauce, perfect for a weeknight dinner.
# What you'll 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 - 5.3 oz (1 package) Boursin Garlic & Fine Herbs cheese
08 - ½ cup chicken broth
09 - ½ cup heavy cream
10 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
11 - ½ teaspoon dried thyme (optional)
# Method:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
02 - Heat olive oil and butter in large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden brown and nearly cooked through. Transfer to plate and set aside.
03 - Reduce heat to medium. Add minced garlic to skillet and sauté 30 seconds until fragrant, being careful not to burn.
04 - Add Boursin cheese, chicken broth, and heavy cream to skillet. Stir constantly until cheese melts completely and sauce becomes smooth and creamy.
05 - Stir in fresh parsley and dried thyme if using. Allow herbs to infuse into sauce for 1 minute.
06 - Return chicken breasts to skillet. Simmer 7–10 minutes, turning occasionally, until chicken reaches internal temperature of 165°F and sauce has thickened to coating consistency.
07 - Taste sauce and adjust salt and pepper as needed. Transfer to serving platter and garnish with additional fresh parsley.
# Expert advice:
01 -
- The sauce practically makes itself while you finish the rest of dinner
- One pan means less cleanup and more time to actually enjoy your evening
02 -
- Crowding the pan will steam the chicken instead of searing it—work in batches if your skillet is smaller
- The sauce thickens quickly as it cools, so if it looks too thin while simmering, give it another minute or two
03 -
- Take the chicken out of the fridge fifteen minutes before cooking so it sears evenly instead of steaming
- Warm your broth slightly before adding it—it helps the cheese melt faster and smoother