Creamy Boursin Garlic Herb Chicken (Printable)

Pan-seared chicken breasts in a creamy Boursin cheese and herb sauce, ready in 40 minutes.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Boursin Cream Sauce

05 - 1 package (5.3 oz) Boursin cheese with garlic and fine herbs
06 - 1/2 cup heavy cream
07 - 1/4 cup chicken broth
08 - 2 cloves garlic, minced
09 - 1 tablespoon unsalted butter
10 - 1 teaspoon fresh chives, finely chopped, plus extra for garnish
11 - 1 teaspoon fresh parsley, finely chopped

# How To Make It:

01 - Pat the chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and keep warm.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
04 - Pour in the chicken broth and heavy cream, stirring well to combine and deglaze the skillet, scraping up any browned bits from the bottom.
05 - Add the Boursin cheese to the skillet, breaking it apart with a spoon. Stir continuously until the cheese is fully melted and the sauce is smooth.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
07 - Place the chicken breasts back into the skillet, turning to coat them evenly in the sauce. Simmer for another 2 to 3 minutes until the chicken is heated through.
08 - Transfer the chicken to serving plates and spoon the sauce generously over the top. Garnish with additional fresh chives if desired.

# Tips from dashanddishes:

01 -
  • The sauce comes together in the same pan you cook the chicken in, so cleanup is almost nothing.
  • Boursin does all the heavy lifting for flavor, meaning you do not need a spice cabinet full of ingredients.
  • It looks and tastes like something you would order at a nice restaurant but it is genuinely easy.
02 -
  • Do not rush the sear on the chicken because those browned bits on the bottom of the pan are what give the sauce its depth.
  • If the sauce gets too thick, splash in another tablespoon of broth or cream to loosen it before serving.
03 -
  • Let the Boursin sit out for 10 minutes before cooking so it softens and melts into the sauce much faster.
  • Always taste the sauce before adding extra salt because the cheese and broth are already seasoned enough most of the time.

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