Creamy Boursin Chicken (Printable)

Tender chicken cooked in a luscious garlicky Boursin cheese sauce with herbs and cream.

# 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
11 - ½ teaspoon dried thyme

# Directions:

01 - Pat the 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. Remove from skillet and set aside on a plate.
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 constantly until cheese melts completely and sauce becomes smooth and creamy.
05 - Stir in fresh chopped parsley and dried thyme. Allow flavors to meld for 1 minute.
06 - Return chicken breasts to the skillet. Simmer for 7–10 minutes, turning occasionally, until chicken is fully cooked through and sauce has thickened nicely.
07 - Taste the sauce and adjust salt or pepper if needed. Transfer to serving plates.
08 - Sprinkle additional fresh parsley over the top as garnish. Serve immediately with your choice of sides.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like something that simmered for hours
  • Boursin cheese does all the heavy lifting with garlic and herbs already perfectly balanced
02 -
  • Don't rush the initial sear or move the chicken around too much, that crust is where all the flavor lives
  • The sauce will continue thickening as it stands off the heat, so don't reduce it too much in the pan
03 -
  • Use a light-colored skillet so you can monitor how golden the chicken gets without lifting it
  • Warm the broth and cream slightly before adding them to prevent the sauce from breaking

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