Creamy Boursin Chicken Dish (Printable)

Tender chicken breasts simmered in creamy garlic and herb Boursin sauce for a comforting meal.

# 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 Steps:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper, pressing the seasoning into the meat to adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4–5 minutes per side until golden brown and nearly cooked through. Transfer chicken to a plate and tent with foil.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Add Boursin cheese, chicken broth, and heavy cream to the skillet. Stir continuously with a wooden spoon until the cheese melts completely and the sauce becomes smooth and velvety.
05 - Stir in fresh parsley and dried thyme. Allow the herbs to infuse into the sauce for 1 minute.
06 - Return chicken breasts to the skillet along with any accumulated juices. Simmer for 7–10 minutes, turning once or twice, until chicken reaches an internal temperature of 165°F and the sauce thickens enough to coat the back of a spoon.
07 - Taste the sauce and adjust salt and pepper if necessary. Transfer chicken to a serving platter, spoon sauce generously over the top, and garnish with additional fresh parsley.

# Expert Tips:

01 -
  • The Boursin cheese creates an incredibly velvety sauce without needing to make a roux or fancy techniques
  • Everything happens in one pan, which means less cleanup and more flavor development
  • This dish manages to feel company-worthy while being simple enough for any night of the week
02 -
  • Pounding the chicken to even thickness is crucial for preventing dry edges and undercooked centers
  • Do not let the garlic brown or it will turn bitter and ruin the delicate sauce
  • The sauce continues thickening as it stands, so remove from heat when it still looks slightly loose
03 -
  • Let the chicken rest for a few minutes before serving so the juices redistribute
  • If the sauce becomes too thick, add broth one tablespoon at a time until desired consistency
  • Room temperature Boursin melts more smoothly than cold cheese straight from the fridge

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