Creamy Boursin Chicken Garlic Herbs (Print Format)
Tender pan-seared chicken smothered in a luxurious Boursin cheese sauce infused with garlic and fresh herbs.
# Ingredients:
→ For the chicken
01 -
4 boneless, skinless chicken breasts or thighs
02 -
2 tablespoons olive oil
03 -
2 tablespoons butter
04 -
3 garlic cloves, minced
05 -
½ teaspoon salt
06 -
½ teaspoon black pepper
07 -
1 teaspoon paprika
→ For the luxurious Boursin sauce
08 -
1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
09 -
½ cup chicken broth
10 -
½ cup heavy cream
11 -
1 tablespoon fresh parsley, chopped
12 -
1 teaspoon fresh thyme leaves
→ For serving
13 -
Mashed potatoes, pasta, or crusty bread
14 -
Steamed green beans or asparagus
# Steps:
01 -
Pat your chicken completely dry and season generously with salt, pepper, and paprika. Heat olive oil and butter in a large skillet over medium-high heat until the butter is foamy. Cook the chicken for 5-6 minutes per side until beautifully golden brown. Remove and set aside - don't worry about cooking it through completely yet.
02 -
In the same skillet (don't clean it - those browned bits are flavor gold!), sauté the minced garlic for just 30 seconds until fragrant. Pour in the chicken broth, scraping up all those delicious brown bits. Let it simmer for 2 minutes to concentrate the flavors.
03 -
Reduce the heat to low and whisk in the Boursin cheese until it's completely melted and smooth. Stir in the heavy cream, fresh parsley, and thyme. The sauce should be velvety and aromatic - this is where the magic happens!
04 -
Return the chicken to the skillet and spoon that gorgeous sauce over the top. Let it simmer gently for 3-4 minutes until the chicken reaches 165°F and is cooked through completely. Garnish with extra fresh herbs and freshly cracked black pepper.
05 -
Serve immediately over creamy mashed potatoes, pasta, or with crusty bread to soak up every drop of that incredible sauce. Add some steamed vegetables on the side and you've got a restaurant-quality meal that took just 30 minutes!
# Tips:
01 -
This dish tastes like it came from a fancy French bistro but is surprisingly simple to make at home - the Boursin cheese does all the heavy lifting for flavor!
02 -
Don't overcrowd your pan when searing the chicken - work in batches if needed to get that perfect golden crust.
03 -
If your sauce gets too thick, just whisk in a splash more chicken broth. Too thin? Let it simmer a bit longer to reduce.
04 -
No Boursin on hand? Mix 4 oz cream cheese with 1 teaspoon garlic powder and 1 tablespoon mixed dried herbs as a substitute.
05 -
This sauce reheats beautifully - just add a splash of cream when warming it up to bring back that silky texture.