Chicken with Boursin Sauce (Printable)

Pan-seared chicken in a creamy Boursin garlic and herb cheese sauce, ready in just 40 minutes.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon extra-virgin 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 flat-leaf parsley, finely chopped

# Steps:

01 - Pat the chicken breasts thoroughly dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts for 5 to 6 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil to keep warm.
03 - In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the chicken broth and heavy cream, stirring constantly to deglaze the skillet and incorporate any browned bits from the bottom of the pan.
05 - Add the Boursin cheese to the skillet, breaking it apart with a spoon. Stir continuously until the cheese has fully melted and the sauce is smooth and homogeneous.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2 to 3 minutes, allowing it to reduce slightly and thicken to a creamy consistency.
07 - Place the seared chicken breasts back into the skillet, spooning the sauce over each piece. Simmer together for 2 to 3 minutes until the chicken is heated through and evenly coated.
08 - Transfer the chicken to serving plates and spoon the Boursin sauce generously over each breast. Garnish with additional fresh chives if desired and serve immediately.

# Expert Advice:

01 -
  • Boursin does all the heavy lifting, so you get a sauce that tastes like it took hours with almost zero effort.
  • It is genuinely easy enough for a weeknight but elegant enough to serve when your inlaws surprise you for dinner.
  • The sauce is so good you will want to drink it straight from the pan, and no one would blame you.
02 -
  • Do not crank the heat when melting the Boursin or the sauce can break and look grainy instead of smooth, low and patient wins here.
  • Resist the urge to move the chicken while it sears, letting it sit undisturbed is what gives you that gorgeous golden crust.
03 -
  • Pound the chicken to an even thickness before cooking so every piece finishes at the same time and nothing dries out while you wait for the thickest piece to cook through.
  • Grate a tiny bit of fresh nutmeg into the cream sauce right before adding the cheese for a subtle warmth that makes people ask what your secret is.

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