Creamy Boursin Chicken

The smell of Boursin melting into a pan of cream still takes me back to my tiny first apartment kitchen, where I discovered that fancy cheeses could rescue even the most basic Tuesday night dinner.

I made this for my sister once when she was recovering from surgery, and she actually messaged me three days later asking if I had any left in my freezer.

Ingredients

• 4 boneless skinless chicken breasts: Pounding them to even thickness helps them cook evenly without drying out
• 1 teaspoon salt and ½ teaspoon black pepper: Season generously since the sauce is mild and needs the chicken to carry some flavor
• 1 tablespoon olive oil: Prevents the butter from burning over medium-high heat
• 1 tablespoon unsalted butter: Adds that golden browning color and rich flavor to the chicken
• 2 cloves garlic minced: Fresh garlic matters here, do not use jarred garlic which can taste bitter
• 200 g Boursin Garlic and Fine Herbs cheese: Let it come to room temperature for faster melting
• ½ cup chicken broth: Use a good quality broth since it reduces and concentrates in flavor
• ½ cup heavy cream: Creates that velvety restaurant-style texture
• 1 tablespoon fresh parsley chopped: Add it at the end so it stays bright and vibrant
• ½ teaspoon dried thyme optional: A little goes a long way, fresh thyme works too if you have it

Instructions

Season and prep the chicken:

Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and pepper

Sear to golden perfection:

Heat olive oil and butter in a large skillet over medium-high heat, add chicken and cook for 4 to 5 minutes per side until golden brown and nearly cooked through

Build the flavor base:

Remove chicken and reduce heat to medium, then sauté minced garlic for 30 seconds until fragrant but not brown

Create the silky sauce:

Add Boursin cheese, chicken broth, and heavy cream to the skillet, stirring until the cheese melts completely into a smooth sauce

Finish with herbs:

Stir in parsley and thyme, then return chicken to the pan and simmer for 7 to 10 minutes, turning occasionally until sauce thickens

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This recipe became my go-to dinner party dish because it looks impressive but gives me time to actually hang out with my guests instead of being stuck at the stove.

Making It Your Own

Chicken thighs work beautifully here and stay juicier through the longer cooking time. Sautéed mushrooms or spinach can be added right after the garlic for extra texture and nutrition without altering the cooking method much.

Lightening It Up

Half-and-half substitutes beautifully for heavy cream if you are watching calories. The sauce will be slightly less rich but still velvety and satisfying.

Serving Suggestions

Mashed potatoes are the classic pairing because they soak up every drop of that sauce, but crusty bread works just as well for sopping up the plate.

• Steamed green beans add a fresh bright contrast to the rich sauce
• A crisp Chardonnay cuts through the creaminess beautifully
• Rice or cauliflower rice both make excellent gluten-free bases

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Hope this becomes one of those recipes you make without even thinking about it.

Recipe FAQs

→ What kind of cheese is Boursin?

Boursin is a creamy, spreadable cheese flavored with garlic and fine herbs, adding rich and aromatic notes to dishes.

→ Can I substitute chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier and more flavorful result while maintaining the creamy sauce’s balance.

→ How do I make the sauce thicker?

Simmer the sauce longer after adding cream and cheese to reduce liquid and achieve a thicker consistency.

→ Are there any gluten-free considerations?

This dish is gluten-free if served without bread or wheat-based sides, making it suitable for gluten-sensitive diets.

→ What are good side dishes to complement this meal?

Steamed green beans, mashed potatoes, rice, or crusty gluten-free bread pair wonderfully with the creamy chicken.

→ Can I add other vegetables to the sauce?

Yes, sautéed mushrooms or spinach can be added to enrich flavor and nutrition without overpowering the dish.