Chicken With Boursin Sauce (Printable)

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

# What You'll Need:

→ Meats

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

→ 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, divided
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely diced

→ Pantry & Seasoning

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

→ Optional Garnish

11 - Fresh chives, chopped

# Directions:

01 - Pat the chicken breasts thoroughly dry with paper towels. Season both sides evenly with salt and black pepper.
02 - In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat until the butter is foaming. Add the chicken breasts and sear for 5 to 6 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Transfer to a plate and loosely tent with foil.
03 - Reduce 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.
04 - Lower the heat to medium-low. Add the Boursin cheese and heavy cream to the skillet, whisking gently until the cheese is fully melted and the sauce is smooth and homogeneous.
05 - 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 and the sauce has slightly thickened.
06 - Transfer the chicken to serving plates, spoon the Boursin sauce over each portion, and garnish with fresh parsley or chives. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in the same pan so every golden bit of flavor gets folded right back in.
  • Boursin does the heavy lifting for you with its built in garlic and herbs.
02 -
  • If the sauce looks too thick after adding the Boursin splash in a tablespoon of the chicken resting juices or warm water.
  • Do not let the garlic go past fragrant in the pan because burnt garlic will make the whole sauce bitter.
03 -
  • Let the chicken rest at least three minutes before slicing so the juices redistribute instead of running out onto your plate.
  • The sauce thickens as it sits so serve it right away for the most luxurious texture.

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