Creamy Boursin Chicken (Printable Format)

Tender chicken breasts cooked in a luscious, garlicky Boursin cheese sauce, rich and comforting.

# 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 (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 black pepper, pressing the seasoning into the meat.
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 chicken to a plate and set aside.
03 - Reduce heat to medium. Add minced garlic to the rendered fat in 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 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 chicken occasionally, until cooked through (165°F internal temperature) and sauce has thickened to coat the back of a spoon.
07 - Taste the sauce and add additional salt or pepper if needed. Transfer chicken and sauce to a serving platter.
08 - Sprinkle additional fresh parsley over the top as garnish. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like something from a French bistro
  • Its practically foolproof, even on those nights when cooking feels like a chore
02 -
  • Do not skip patting the chicken dry, or you will not get that gorgeous golden crust
  • The sauce thickens as it cools slightly, so do not panic if it looks a bit thin at first
03 -
  • Use half and half instead of heavy cream for a lighter weeknight version
  • Let the chicken rest for a few minutes before serving so it stays juicy

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