Chicken With Boursin Sauce (Print Version)

Juicy chicken breasts in a creamy Boursin cheese sauce with garlic and fine herbs for an elegant weeknight dinner.

# What You Need:

→ Chicken

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

→ Boursin Cream 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 flat-leaf parsley, finely chopped

# Directions:

01 - Pat the chicken breasts thoroughly dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, place the chicken breasts in the pan and sear for 5 to 6 minutes per side until deeply golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and tent loosely with foil to keep warm.
03 - In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for approximately 1 minute, stirring constantly, until fragrant and lightly golden.
04 - Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add the heavy cream and stir to combine thoroughly.
05 - Add the Boursin cheese to the skillet, breaking it apart with a wooden spoon. Stir continuously until the cheese has fully melted and the sauce is smooth and velvety.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2 to 3 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
07 - Nestle the seared chicken breasts back into the skillet, spooning the sauce over the top. Simmer together for another 2 to 3 minutes until the chicken is heated through and fully coated.
08 - Transfer each chicken breast to a warm plate and spoon the Boursin sauce generously over the top. Garnish with additional fresh chives and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in the same pan, so you get all those caramelized bits without a sink full of dishes.
  • Boursin does the heavy lifting for you, no need to juggle a dozen herbs and spices when the cheese already has them built in.
02 -
  • If the sauce looks too thick after adding the cheese, splash in another tablespoon of broth to loosen it.
  • Do not let the sauce come to a hard boil once the cream is in, or it may break and look grainy instead of smooth.
03 -
  • Let the chicken rest for five minutes after searing before returning it to the sauce so the juices redistribute and every bite stays tender.
  • Take the Boursin out of the fridge about fifteen minutes before cooking so it melts faster and more evenly into the cream.

Go Back