Creamy Boursin Chicken (Printable)

Tender chicken breasts cooked in a luscious, garlicky Boursin cheese sauce with fresh herbs.

# What You’ll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 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 - 1/2 cup chicken broth
09 - 1/2 cup heavy cream
10 - 1 tablespoon fresh parsley, chopped
11 - 1/2 teaspoon dried thyme

# Steps:

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 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 cheese melts completely and sauce becomes smooth and creamy.
05 - Stir in chopped fresh parsley and dried thyme. Allow herbs to infuse into sauce for 1 minute.
06 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for 7-10 minutes, turning occasionally, until chicken reaches internal temperature of 165°F and sauce thickens slightly.
07 - Taste sauce and adjust salt and pepper if needed. Transfer to serving plates and garnish with additional fresh parsley.

# Expert Advice:

01 -
  • The sauce comes together so effortlessly you will feel like you cheated somehow
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Do not rush the initial sear because that crust is where all the flavor lives
  • The sauce will continue thickening as it stands off the heat
03 -
  • Let the chicken rest for a few minutes before adding it back to the sauce so it does not release too much liquid
  • If the sauce feels too thick, add broth a tablespoon at a time until it reaches your desired consistency

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