Chicken with Boursin Garlic Herbs (Printable)

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

# What you need:

→ Poultry

01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon extra-virgin 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 flat-leaf parsley, finely chopped

# Directions:

01 - Pat the chicken breasts thoroughly dry with paper towels. 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 tent loosely with foil to keep warm.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant and lightly softened.
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 and velvety.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2 to 3 minutes, allowing it to thicken slightly.
07 - Return the seared chicken breasts to the skillet, spooning the sauce over them. Simmer for another 2 to 3 minutes until the chicken is heated through and coated evenly.
08 - Transfer the chicken to serving plates and spoon the Boursin sauce generously over the top. Garnish with additional fresh chives if desired. Serve immediately with roasted potatoes or steamed green beans.

# Expert Tips:

01 -
  • The sauce comes together in the same pan, so cleanup is almost embarrassingly easy for something that tastes this luxurious.
  • Boursin does all the heavy lifting for you, delivering a velvety, herb flecked sauce that tastes like you spent hours reducing and seasoning.
02 -
  • Do not rush the sear on the chicken because those browned bits on the bottom of the pan become the backbone of your entire sauce.
  • If your sauce seems too thin after simmering, just give it another minute because Boursin thickens as it sits off the heat.
03 -
  • Let the chicken rest for at least five minutes after searing so the juices redistribute and every bite stays tender.
  • Always use a package of Boursin that is at room temperature so it melts smoothly without clumping into stubborn little cheese islands.

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