Creamy Boursin Chicken (Printable)

Tender chicken breasts cooked in a luscious garlic and Boursin cheese sauce with fresh herbs.

# What You’ll 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 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 the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side until golden brown and almost cooked through. Remove chicken from skillet 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 the 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 the fresh parsley and dried thyme. Let the herbs infuse into the sauce for about 1 minute.
06 - Return the chicken breasts to the skillet. Reduce heat to low and simmer for 7-10 minutes, turning occasionally, until the chicken is cooked through and the sauce has thickened slightly.
07 - Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh parsley before serving.

# Expert Tips:

01 -
  • Everything comes together in one pan with almost zero effort
  • The sauce is velvety, deeply garlicky, and somehow feels fancy enough for company
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Do not crowd the pan or the chicken will steam instead of sear
  • The sauce thickens as it sits, so do not panic if it looks thin at first
  • Boursin brands vary slightly in saltiness, always taste before serving
03 -
  • Let the chicken rest for 5 minutes before slicing to keep it juicy
  • If the sauce breaks, whisk in a splash of cold cream and it will come back together

Go Back