Chicken With Boursin Garlic Herbs (Printable)

Pan-seared chicken breasts in a creamy Boursin cheese sauce with garlic and fresh herbs for an elegant dinner.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts
02 - ½ teaspoon salt
03 - ¼ teaspoon black pepper
04 - 1 tablespoon olive oil

→ Sauce

05 - 1 package (5.3 oz) Boursin cheese with garlic and fine herbs
06 - ½ cup heavy cream
07 - ¼ 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 5–6 minutes per side until 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 butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the chicken broth and heavy cream, stirring well 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 and creamy.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2–3 minutes, allowing it to thicken slightly.
07 - Place the chicken breasts back into the skillet, spooning the sauce over them. Simmer together for another 2–3 minutes until the chicken is heated through and fully coated.
08 - Transfer the chicken to serving plates and spoon the Boursin sauce generously over the top. Garnish with additional fresh chives if desired.

# Expert Advice:

01 -
  • The sauce comes together in the same pan you sear the chicken in, which means every golden bit gets folded into something luxurious.
  • Boursin does all the heavy lifting for you, no chopping a bouquet of herbs or guessing at seasoning.
  • It tastes like something you would order at a bistro but honest to goodness it is barely harder than a Tuesday night stir fry.
02 -
  • If the sauce looks too thick after adding the cheese, splash in another tablespoon of broth and it will loosen right up.
  • Do not let the garlic go past fragrant in the butter, burnt garlic will taste bitter through the entire dish and there is no fixing it.
03 -
  • Let the chicken rest for at least three minutes on the plate before returning it to the pan so the juices settle instead of running out.
  • The sauce thickens as it cools so pull it from the heat just before it looks perfect and it will be exactly right by the time it reaches the table.

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