Creamy Boursin Chicken (Printable Version)

Tender chicken breasts simmered in a rich, garlicky Boursin cheese sauce with herbs and cream.

# 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 Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 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 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 creamy.
05 - Stir in fresh chopped parsley and dried thyme. Let the herbs infuse into the sauce for about 1 minute.
06 - Return chicken breasts to the skillet. Simmer for 7 to 10 minutes, turning occasionally, until chicken is fully cooked through and sauce has thickened to desired consistency.
07 - Taste sauce and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh parsley before serving.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Boursin cheese does all the heavy lifting, so you look fancy with minimal effort
02 -
  • Do not let the garlic burn or it will turn bitter and ruin the sauce
  • The sauce will seem thin at first but thickens beautifully as it simmers with the chicken
03 -
  • Let the Boursin soften on the counter for 10 minutes before cooking
  • Use tongs to flip the chicken so you do not pierce the meat and lose juices

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