Creamy Boursin Chicken (Printable Version)
Tender chicken breasts cooked in a luscious, garlicky Boursin cheese sauce, perfect for 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 ounces 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 the chicken breasts dry with paper towels and season both sides generously with salt and 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.
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 chopped parsley and dried thyme if using, incorporating evenly throughout the sauce.
06 - Return chicken breasts to the skillet. 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.
# Chef's Tips:
01 -
- The sauce comes together in minutes but tastes like something from a French bistro
- Its practically foolproof even on those exhausted weeknights when cooking feels like a chore
02 -
- Patting the chicken completely dry before seasoning is the secret to getting that gorgeous golden crust
- The sauce will look thin at first but it thickens beautifully as it simmers so have patience
03 -
- Half-and-half works if youre watching calories though the sauce wont be quite as decadent
- A crisp white wine like Chardonnay or Sauvignon Blanc pairs perfectly with the rich creamy flavors