Creamy Boursin Chicken (Printable)

Savory chicken breasts cooked in a 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 - 5.3 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 (optional)

# How To Make It:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt and 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 same skillet and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Add the Boursin cheese, chicken broth, and heavy cream to the skillet. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
05 - Stir in fresh parsley and dried thyme if using, allowing the herbs to infuse into the sauce.
06 - Return chicken breasts to the skillet. Simmer for 7-10 minutes, turning occasionally, until the chicken is fully cooked through and the sauce has thickened slightly.
07 - Taste the sauce and adjust salt and pepper if needed. Garnish with additional fresh parsley before serving.

# Expert Suggestions:

01 -
  • Everything comes together in one skillet, leaving you with barely any cleanup
  • The sauce is so luscious youll want to spoon it over everything
  • It tastes like something from a French bistro but takes 35 minutes flat
02 -
  • Do not let the garlic burn or it will turn bitter and ruin the delicate sauce
  • The sauce continues thickening as it stands, so remove from heat while it still looks slightly loose
03 -
  • Keep some extra chicken broth handy to thin the sauce if it reduces too much
  • Everything can be prepped ahead, but cook the chicken just before serving for the best texture

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