Chicken With Boursin Sauce (Print Version)

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

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts
02 - ½ teaspoon kosher salt
03 - ¼ 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 - ½ cup heavy cream
07 - ¼ 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

# Preparation Steps:

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 5–6 minutes per side until golden brown and cooked through to an internal temperature of 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 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 2–3 minutes until it thickens slightly and coats the back of a spoon.
07 - Place the chicken breasts back into the skillet, turning to coat them evenly in the sauce. Simmer together for another 2–3 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 Advice:

01 -
  • The sauce comes together in the same pan you cook the chicken in, which means all those golden bits get folded right into something luxurious.
  • Boursin does most of the heavy lifting for you, so it tastes like you spent far more time than forty minutes.
  • It is naturally gluten free without any substitutions or compromises, which makes serving a crowd surprisingly stress free.
02 -
  • Do not rush the sear on the chicken, because those browned bits on the bottom of the pan are what give the sauce its depth and savory backbone.
  • If the sauce looks too thick after adding the cheese, splash in another tablespoon of broth until it reaches a consistency you like.
03 -
  • Take the Boursin out of the fridge while the chicken cooks so it softens and melts into the sauce faster and more evenly.
  • Let the chicken rest for at least three minutes before serving so the juices redistribute instead of running out onto the plate.

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