Chicken with Boursin Sauce (Printable version)

Pan-seared chicken in a creamy Boursin cheese sauce with garlic and fine herbs. Rich, elegant, and ready in 40 minutes.

# Ingredient List:

→ 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

# How to Make It:

01 - Pat the chicken breasts thoroughly dry with paper towels and season both sides evenly with kosher salt and freshly ground 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 a deep golden crust forms and the internal temperature reaches 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 scraping up any browned bits from the bottom of the pan.
05 - Add the Boursin cheese to the skillet, breaking it apart with a wooden spoon. Stir continuously until the cheese is 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, allowing it to thicken slightly and the flavors to meld.
07 - Place the seared chicken breasts back into the skillet, spooning the sauce over each piece. Simmer together for another 2 to 3 minutes until the chicken is heated through and evenly coated.
08 - Transfer the chicken to serving plates and spoon the Boursin sauce generously over each breast. Garnish with additional fresh chives and serve immediately alongside roasted potatoes or steamed green beans.

# Expert Suggestions:

01 -
  • The sauce comes together in one pan and tastes like something from a French bistro with almost zero effort.
  • It feels fancy enough for guests but easy enough for a random weeknight when you are tired.
02 -
  • If the sauce gets too thick add a splash of chicken broth and stir until it loosens up because it continues to thicken as it sits.
  • Do not let the cream boil hard or it can break and turn grainy instead of smooth.
03 -
  • Let the chicken rest for five minutes before slicing so the juices redistribute and every bite stays moist.
  • Use a wooden spoon to scrape up the fond from the pan because those brown bits are where the deepest flavor lives.

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