Creamy Boursin Chicken (Printable Version)

Tender chicken cooked in a creamy garlicky Boursin cheese sauce with herbs and broth.

# Ingredient List:

→ 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 oz 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

# Step-by-Step Instructions:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, ensuring even coverage.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 minutes per side until golden brown and nearly cooked through. Remove from skillet 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 Boursin cheese, chicken broth, and heavy cream to the skillet. Stir continuously with a wooden spoon until cheese melts completely and sauce becomes smooth and velvety.
05 - Stir in fresh chopped parsley and dried thyme. Allow flavors to infuse for 1 minute.
06 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for 7-10 minutes, turning occasionally, until chicken is fully cooked (internal temperature reaches 165°F) and sauce has thickened to coat the back of a spoon.
07 - Taste the sauce and adjust salt or pepper if needed. The Boursin cheese provides significant seasoning, so taste before adding more salt.
08 - Transfer chicken and sauce to a serving platter or individual plates. Garnish with additional fresh chopped parsley. Serve immediately while hot.

# Tips from hearthlykitchen:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • That creamy Boursin creates restaurant quality results with almost zero effort
02 -
  • Do not let the garlic burn, even slightly burnt garlic will turn bitter and ruin the delicate balance of the sauce
  • The sauce will continue thickening as it stands, so remove from heat when it still looks slightly looser than you want
03 -
  • Let the Boursin sit on the counter for 15 minutes before cooking, it melts into the sauce much more smoothly
  • If the sauce seems too thick, add broth one tablespoon at a time until it reaches your desired consistency

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