Creamy Boursin Chicken (Printable Version)
Tender chicken breasts cooked in a rich garlicky Boursin cheese sauce, ideal for an easy weeknight meal.
# 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 - 5.5 ounces 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
# How To Make It:
01 - Pat the chicken breasts dry with paper towels. 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 to 5 minutes per side until golden brown and nearly cooked through. Transfer chicken to a plate and set aside.
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 constantly until the cheese melts completely and the sauce becomes smooth and velvety.
05 - Stir in fresh chopped parsley and dried thyme. Allow the herbs to infuse into the sauce for about 30 seconds.
06 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for 7 to 10 minutes, turning occasionally, until chicken is fully cooked through and sauce has thickened to coat the back of a spoon.
07 - Taste the sauce and adjust salt and pepper as needed.
08 - Transfer chicken and sauce to serving plates. Garnish with additional fresh parsley and serve immediately.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something that simmered all afternoon
- Boursin cheese does all the heavy lifting so you look like a cooking genius
02 -
- Do not let the garlic burn or it will turn bitter and ruin the sauce
- The sauce thickens quickly as it cools so err on the side of slightly thinner consistency
03 -
- Pound the chicken to even thickness before cooking for perfectly uniform results
- Half and half works for a lighter version though the sauce will be less rich