Creamy Boursin Chicken (Printable)

Tender chicken breasts cooked in a rich Boursin garlic and herb sauce with creamy texture.

# 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 oz (1 package) 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 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 4–5 minutes per side until golden brown and nearly cooked through. Transfer 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 continuously until cheese melts completely and sauce becomes smooth and creamy.
05 - Stir in fresh parsley and dried thyme. Allow herbs to infuse into the sauce for 1 minute.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 7–10 minutes, turning occasionally, until chicken is fully cooked through and sauce has thickened slightly.
07 - Taste the sauce and adjust salt or pepper if needed. The Boursin cheese provides considerable seasoning, so taste first before adding more.
08 - Transfer to serving plates or serve family-style from the skillet. Garnish with additional fresh parsley before serving.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something from a French bistro
  • Leftovers reheat beautifully, making tomorrow's lunch just as dreamy
02 -
  • Crowding the pan steams the chicken instead of searing it, so work in batches if your skillet is small
  • The sauce thickens rapidly as it cools, so remove from heat while it still looks slightly thinner than you want
03 -
  • Room temperature Boursin melts smoother and faster without leaving grainy bits
  • Use a skillet with a wide surface area for better evaporation and thicker sauce

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