Creamy Boursin Chicken Dish (Print View)

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

# 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 - 5.5 ounces 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 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 to 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 fresh chopped parsley and dried thyme. Allow herbs to infuse into the sauce for 1 minute.
06 - Return chicken breasts to the skillet. Reduce heat to low and simmer for 7 to 10 minutes, turning occasionally, until chicken reaches 165°F internally and sauce has thickened.
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 something from a restaurant
  • Its practically foolproof, even on nights when youre barely holding it together
02 -
  • If your sauce separates, whisk in a teaspoon of cold cream and it will come back together
  • The sauce continues thickening off the heat, so remove it from the stove while it still looks slightly thinner than you want
03 -
  • Room temperature Boursin melts into the sauce much faster than cold from the fridge
  • Don't crowd the pan when searing, cook in batches if needed so the chicken actually browns

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