Creamy Boursin Chicken (Printable Version)

Tender chicken breasts in a rich garlicky cheese sauce with herbs for a flavorful main dish.

# 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 plus extra for garnish
11 - ½ teaspoon dried thyme

# How to Make It:

01 - Pat chicken breasts dry with paper towels and 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 chicken 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 continuously until cheese melts completely and sauce becomes smooth and velvety.
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 to desired consistency.
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 in minutes but tastes like something that simmered all afternoon
  • One pan means less cleanup and more time enjoying your evening
02 -
  • Do not let the garlic burn or it will turn bitter and ruin the sauce
  • The sauce continues thickening as it stands off the heat
03 -
  • Half-and-half works if you want something lighter though the sauce wont be quite as rich
  • Sautéed mushrooms or spinach can be added during the last few minutes of simmering

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