Chicken Boursin Garlic Herbs (Printable)

Juicy chicken breasts in a creamy Boursin garlic and herb sauce—rich, elegant, and ready in 40 minutes.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
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 Steps:

01 - Pat the chicken breasts dry with paper towels. 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 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 to prevent burning.
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 and creamy.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2 to 3 minutes, allowing it to thicken slightly.
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 Boursin sauce generously over the top. Garnish with additional fresh chives if desired.

# Expert Advice:

01 -
  • The sauce comes together right in the same pan you cooked the chicken in so cleanup is almost nothing.
  • Boursin does all the heavy lifting for flavor so you barely need to season anything else.
  • It tastes like something you would order at a small French bistro but it takes barely forty minutes from start to finish.
02 -
  • Do not rush the searing step because a good golden crust on the chicken is what gives the sauce its deep flavor.
  • If your sauce seems too thick after adding the cheese a splash of extra broth will thin it to the right consistency.
03 -
  • Let the chicken rest for at least three minutes before serving so the juices redistribute and every bite stays moist.
  • The sauce thickens as it sits so if you are not serving immediately add a tiny splash of broth before reheating.

Go Back