Creamy Boursin Chicken (Printable)

Tender chicken cooked in a luscious garlic and Boursin cheese sauce with herbs and cream.

# Ingredient List:

→ 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 oz 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

# Steps:

01 - Pat the chicken breasts dry with paper towels and 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. Remove chicken from skillet and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Add the 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 the fresh chopped parsley and dried thyme. Allow the sauce to simmer for 1 minute to infuse the flavors.
06 - Return the chicken breasts to the skillet, spooning sauce over the top. Simmer for 7 to 10 minutes, turning occasionally, until the chicken is cooked through and the sauce has thickened to your desired consistency.
07 - Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh parsley before serving.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The sauce comes together so effortlessly youll feel like you pulled off something fancy
02 -
  • Dont rush the sear step that golden crust is where half the flavor lives
  • Let the sauce reduce a bit while the chicken finishes it makes all the difference in consistency
03 -
  • If the sauce seems too thick splash in a little more broth
  • Half and half works in a pinch though the sauce wont be quite as luxurious

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