Creamy Boursin Chicken Dish (Printable)
Tender chicken breasts cooked in a luscious, garlicky Boursin cheese sauce with fresh herbs.
# 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 ounces 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
# How To Make It:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear 4 to 5 minutes per side until golden brown and nearly cooked through. Remove from skillet and set aside.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté 30 seconds until fragrant.
04 - Add Boursin cheese, chicken broth, and heavy cream to the skillet. Stir continuously until cheese melts completely and sauce becomes smooth and creamy.
05 - Stir in fresh parsley and dried thyme until well combined.
06 - Return chicken breasts to the skillet. Simmer 7 to 10 minutes, turning occasionally, until chicken is cooked through and sauce has thickened nicely.
07 - Taste the sauce and adjust salt or pepper as needed.
08 - Sprinkle additional fresh parsley over the top just before serving.
# Tips from dashanddishes:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Everything cooks in one pan so cleanup is practically nonexistent
02 -
- Resist the urge to move the chicken while searing or you will not get that beautiful caramelized crust
- The sauce continues to thicken as it rests so do not reduce it too much in the pan
03 -
- Use a light colored skillet so you can see when your fond develops and know exactly when to deglaze
- Warm your broth slightly in the microwave before adding it to help prevent the cheese from seizing