Creamy Boursin Chicken (Printable Version)

Tender chicken breasts in a luscious, garlicky 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

# Directions:

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 4–5 minutes per side until golden brown and nearly cooked through. Transfer 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 cheese melts completely and sauce becomes smooth and creamy.
05 - Stir in fresh chopped parsley and dried thyme. Allow herbs to infuse into sauce for 1 minute.
06 - Return chicken breasts to the skillet. Simmer for 7–10 minutes, turning occasionally, until chicken reaches internal temperature of 165°F and sauce has thickened to desired consistency.
07 - Taste sauce and adjust salt and pepper as needed. Transfer to serving plates and garnish with additional fresh parsley.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Boursin cheese does all the heavy lifting with its perfect blend of garlic and herbs
  • It is forgiving enough for beginners but impressive enough for dinner parties
02 -
  • The sauce will look thin at first but thickens as it simmers with the chicken, so do not be tempted to add thickener
  • Boursin cheese contains salt already, so taste the finished sauce before adding more seasoning
03 -
  • Pound the chicken to even thickness so all pieces finish cooking at the same time
  • Have all your sauce ingredients measured and ready before you start searing the chicken

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