Creamy Boursin Garlic Herb Chicken (Printable Version)

Pan-seared chicken in a creamy Boursin garlic and herb sauce. Elegant French-inspired comfort food ready in 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

# Directions:

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 a deep golden crust forms and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
04 - Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Sauté the diced shallot and minced garlic for 2 to 3 minutes, stirring frequently, until softened and fragrant.
05 - Lower the heat to medium-low. Add the Boursin cheese and heavy cream to the skillet. Whisk gently until the cheese has fully melted and the sauce is smooth and velvety.
06 - Stir the chopped parsley into the sauce. Return the chicken breasts to the skillet, spooning the sauce generously over the top. Simmer for 2 to 3 minutes until the chicken is heated through.
07 - Arrange the chicken on serving plates, ladle the sauce over each portion, and finish with a sprinkle of fresh parsley or chopped chives. Serve immediately.

# Expert Tips:

01 -
  • The sauce tastes like something from a French bistro but you will be standing in your kitchen in slippers, not a chefs coat.
  • Boursin melts into cream faster than you can set the table, making this one of the fastest elegant sauces you will ever make.
02 -
  • If your sauce looks grainy or broken, pull the pan off the heat and whisk in another splash of cold cream to bring it back together.
  • Do not rush the Boursin melting step on high heat, because patience here is the difference between silk and a separated, oily mess.
03 -
  • Let the chicken rest under foil for at least three minutes before slicing so the juices redistribute instead of running out onto your plate.
  • Use the same skillet for everything without washing it between steps, because every browned bit left behind becomes flavor you cannot build any other way.

Go Back