Chicken With Boursin Sauce (Printer-friendly)

Juicy pan-seared chicken in a creamy Boursin garlic and herb cheese sauce, ready in just 40 minutes.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Dairy & Cheese

02 - 5.3 oz Boursin cheese with garlic and fine herbs
03 - ⅓ cup plus 1 tablespoon heavy cream

→ Vegetables & Aromatics

04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely diced

→ Pantry & Seasoning

07 - 1 tablespoon olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 1 teaspoon fresh parsley, chopped, plus extra for garnish

→ Optional Garnish

11 - Fresh chives, chopped

# How to Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, allowing the butter to melt and begin foaming.
03 - Place the chicken breasts in the skillet and sear 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 cover loosely with foil.
04 - Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Sauté the shallot and minced garlic for 2 to 3 minutes until softened and fragrant.
05 - Lower the heat to medium-low. Add the Boursin cheese and heavy cream to the skillet, whisking gently until the cheese has fully melted and the sauce is smooth and creamy.
06 - Stir the chopped parsley into the sauce. Return the chicken breasts to the skillet, spooning the sauce over the top. Simmer for 2 to 3 minutes until the chicken is heated through.
07 - Transfer the chicken to serving plates and spoon the sauce generously over each breast. Garnish with additional fresh parsley or chopped chives. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in the same pan, so you get all those caramelized bits without a sink full of dishes.
  • Boursin does the heavy lifting for you, no need to juggle a dozen herbs and spices when the cheese already has them built in.
02 -
  • If the Boursin sauce looks too thick after melting, add a splash of chicken broth or water and whisk until it reaches your preferred consistency.
  • Do not let the garlic go past light golden in the pan or it will turn bitter and drag the whole sauce down with it.
03 -
  • Let the chicken rest for at least five minutes under foil before serving so the juices redistribute and every bite stays moist.
  • Scrape up every golden bit stuck to the pan before adding the cream, because that fond is where half the flavor lives.

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