Creamy Boursin Chicken (Printable version)

Tender chicken breasts simmered in a luscious, garlicky Boursin cheese sauce.

# 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 (plus extra for garnish)
11 - ½ teaspoon dried thyme (optional)

# Directions:

01 - Pat the chicken breasts dry and season both sides 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 almost cooked through. Remove chicken from the skillet and set aside.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
04 - Add the Boursin cheese, chicken broth, and heavy cream. Stir until the cheese melts and the sauce is smooth.
05 - Stir in parsley and thyme (if using).
06 - Return chicken breasts to the skillet. Simmer for 7-10 minutes, turning occasionally, until the chicken is cooked through and the sauce is thickened.
07 - Taste and adjust seasoning if needed.
08 - Garnish with extra parsley before serving.

# Expert Advice:

01 -
  • It comes together in 35 minutes but tastes like something from a French bistro
  • The sauce is impossibly creamy without needing any fancy techniques
  • Leftovers reheat beautifully for an even better lunch the next day
02 -
  • The sauce will seem thin at first but thickens beautifully as it simmers
  • Dont let the garlic burn or it will turn bitter
  • Boursin cheese is already seasoned so taste before adding more salt
03 -
  • Pound the chicken to even thickness so it cooks uniformly
  • Let the chicken rest for a few minutes before serving to keep it juicy

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