Creamy Boursin Chicken (Printable)

Tender chicken breasts cooked in a luscious garlicky Boursin cheese sauce, perfect for any dinner.

# 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 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

# Directions:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, pressing the seasoning into the meat.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4–5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Add the Boursin cheese, chicken broth, and heavy cream to the skillet. Stir constantly until the cheese melts completely and the sauce becomes smooth and creamy.
05 - Stir in the chopped fresh parsley and dried thyme. Allow the herbs to infuse into the sauce for 1 minute.
06 - Return the chicken breasts to the skillet along with any accumulated juices. Simmer for 7–10 minutes, turning the chicken occasionally, until fully cooked through and the sauce has thickened to coat the back of a spoon.
07 - Taste the sauce and adjust with additional salt or pepper if needed.
08 - Transfer chicken to serving plates, spooning the sauce generously over each piece. Garnish with additional fresh parsley before serving.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a French bistro
  • Leftovers reheat beautifully for an effortless next-day lunch
02 -
  • The sauce thickens quickly as it cools, so do not worry if it looks thin in the pan
  • Chicken thighs work beautifully here and stay juicier if you prefer dark meat
03 -
  • Do not let the garlic brown or it will turn bitter
  • Bring the chicken to room temperature before cooking for even results

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