Creamy Boursin Chicken Delight (Printable)

Tender chicken breasts cooked in a luscious garlicky Boursin cheese sauce for a comforting meal.

# What You 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 (150 g) 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

# Directions:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, ensuring even coverage.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. 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 same 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 the cheese melts completely and the sauce becomes smooth and velvety.
05 - Stir in fresh chopped parsley and dried thyme. Allow the sauce to simmer for 1 minute to meld flavors.
06 - Return chicken breasts to the skillet. Simmer for 7–10 minutes, turning occasionally, 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 as needed. The sauce should be rich, creamy, and well-balanced.
08 - Transfer chicken to serving plates and spoon the sauce generously over each piece. Garnish with additional fresh parsley before serving immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a French bistro
  • Its practically foolproof even if you are nervous about pan sauces
  • The leftovers reheat beautifully for an impressive lunch the next day
02 -
  • Dont let the garlic brown when you sauté it or it will turn bitter
  • The sauce thickens quickly as it cools, so dont panic if it looks thin while simmering
03 -
  • Let the chicken rest on the counter for 15 minutes before cooking for more even results
  • If the sauce gets too thick, splash in a little more broth or cream

Go Back