Chicken with Boursin Sauce (Printable)

Pan-seared chicken breasts in a creamy Boursin cheese sauce with garlic and fine herbs.

# What You'll Need:

→ Poultry

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 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 to 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 1 minute until fragrant, stirring constantly to prevent browning.
04 - Pour in the chicken broth and heavy cream, stirring well to combine and scraping up any browned bits from the bottom of the skillet to deglaze.
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 homogeneous.
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 - Return the chicken breasts to the skillet, spooning the sauce over them to coat evenly. Simmer for another 2 to 3 minutes until the chicken is heated through.
08 - Transfer the chicken to serving plates and spoon the sauce generously over the top. Garnish with additional fresh chives if desired. Serve immediately alongside roasted potatoes or steamed green beans.

# Expert Tips:

01 -
  • The sauce comes together in the same pan you cook the chicken in, so cleanup is almost effortless.
  • Boursin cheese does all the heavy lifting for flavor, meaning you get an elegant French inspired meal with barely any effort.
  • It is naturally gluten free, so you can serve it to almost anyone without a second thought.
02 -
  • Do not wash the skillet between searing the chicken and making the sauce, because those fond bits are concentrated flavor you cannot replicate.
  • If the sauce seems too thick after adding the cheese, splash in another tablespoon of broth until it reaches your preferred consistency.
03 -
  • Let the chicken rest for at least five minutes after searing so the juices redistribute and every bite stays tender.
  • Pound the chicken breasts to an even thickness before cooking, because uniform pieces mean no more dried out edges waiting for the thick part to finish.

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