Chicken with Boursin Sauce (Printable)
Juicy chicken breasts in a creamy Boursin cheese sauce with garlic and fine herbs. Ready in just 40 minutes.
# What You’ll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
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 Make It:
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 to 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 1 minute until fragrant, stirring to prevent browning.
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 to deglaze the skillet.
05 - Add the Boursin cheese to the skillet, breaking it apart with a spoon. Stir continuously until the cheese has fully melted and the sauce is smooth and velvety.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2 to 3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
07 - Return the seared 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 and has absorbed the flavors of the sauce.
08 - Transfer the chicken to serving plates and spoon the Boursin sauce generously over the top. Garnish with additional fresh chives if desired and serve immediately.
# Expert Advice:
01 -
- The sauce comes together in the same pan you cook the chicken in, so cleanup is almost embarrassingly easy.
- Boursin does all the heavy lifting for you, no chopping a dozen herbs or guessing at seasoning balances.
02 -
- Do not crank the heat when melting the Boursin or the cream can break and leave you with a grainy texture that no amount of stirring can fix.
- Letting the sauce simmer those extra two minutes after adding herbs is what transforms it from cheese soup into something that actually clings to the chicken.
03 -
- Take the Boursin out of the fridge fifteen minutes before cooking so it softens and melts faster with less risk of the cream separating.
- The biggest secret is deglazing thoroughly, every brown bit on that pan bottom is concentrated chicken flavor that makes the sauce taste like it simmered for hours.