Chicken with Boursin Garlic Herbs (Printable)

Juicy chicken breasts in a creamy Boursin cheese sauce with garlic and fine herbs—rich, elegant, and ready in 40 minutes.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon extra virgin olive oil

→ Boursin 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

# Directions:

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 about 1 minute until fragrant.
04 - Pour in the chicken broth and heavy cream, stirring 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 - Return the chicken breasts to 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.

# Expert Advice:

01 -
  • The sauce comes together in the same pan you cook the chicken in, so cleanup is almost nothing.
  • Boursin cheese is already packed with garlic and herbs, meaning you get complex flavor without chopping a thing.
  • It tastes like something you would order at a French restaurant but takes barely forty minutes start to finish.
02 -
  • If the sauce gets too thick, stir in a splash of chicken broth or water to loosen it before adding the chicken back.
  • Do not let the sauce come to a hard boil after adding the cream or it may separate and look grainy.
03 -
  • Pound the chicken to even thickness before cooking so every piece finishes at the same time and stays juicy.
  • Let the sauce rest off the heat for one minute before serving because it thickens as it sits and clings better to the chicken.

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