Creamy Boursin Chicken (Printable Version)

Tender chicken breasts cooked in a rich, garlicky Boursin cheese sauce for a comforting dinner.

# What You 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
11 - ½ teaspoon dried thyme

# How to Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, pressing gently to help the seasoning adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 minutes per side until golden brown and nearly cooked through. Transfer chicken 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 the cheese melts completely and the mixture forms a smooth, homogeneous sauce.
05 - Stir in fresh parsley and dried thyme. Allow the herbs to infuse into the sauce for about 1 minute.
06 - Return chicken breasts to the skillet along with any accumulated juices. Simmer for 7-10 minutes, turning occasionally, until chicken is fully cooked (internal temperature reaches 165°F) and sauce has thickened to coat the back of a spoon.
07 - Taste the sauce and adjust seasoning with additional salt and pepper if needed. Transfer to a serving platter, garnish with extra fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in literally minutes but tastes like something from a French bistro
  • Its the kind of dinner that makes people think you spent way more effort than you actually did
02 -
  • Do not skip searing the chicken first, that brown fond left in the pan is what gives the sauce its depth
  • The sauce thickens as it cools slightly, so take it off the heat when it still looks a tiny bit looser than you want
03 -
  • Let the chicken rest on the plate while you make the sauce instead of covering it, covering makes the crispy skin soggy
  • The Boursin melts faster if you cut it into chunks before adding it to the hot liquid

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