Chicken with Boursin Sauce (Printable version)
Pan-seared chicken in creamy Boursin cheese sauce with garlic and fresh herbs for an elegant weeknight dinner.
# What you need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Boursin 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 parsley, finely chopped
# How to make it:
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. Transfer to a plate and keep warm.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
07 - Place the chicken breasts back into the skillet, turning to coat them evenly in the sauce. Simmer for an additional 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.
# Expert tips:
01 -
- The sauce comes together in one pan with zero complicated techniques, making you look like you trained in Lyon when really you just melted cheese into cream.
- Boursin does all the heavy lifting for you, packing garlic, herbs, and richness into every bite without a single extra spice jar needed.
02 -
- Do not let the sauce boil hard once the Boursin is in, because high heat can make it break and turn grainy instead of smooth and creamy.
- The chicken continues cooking in the residual heat of the sauce, so pull it from the pan slightly before you think it is done to keep it juicy.
03 -
- Let the Boursin sit out for fifteen minutes before you need it, because cold cheese takes much longer to melt and you risk overcooking the sauce while waiting.
- The browned bits stuck to the pan after searing the chicken are pure concentrated flavor, so never wash that skillet between steps.