Chicken With Boursin Sauce (Printable)

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

# What You Need:

→ Chicken

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 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 thoroughly 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 about 1 minute until fragrant and lightly softened.
04 - Pour in the chicken broth and heavy cream, stirring well to combine and scrape up any browned bits from the bottom of 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 creamy.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2 to 3 minutes, allowing it to thicken slightly.
07 - Return the chicken breasts to the skillet, spooning the sauce over them. Simmer together for another 2 to 3 minutes until the chicken is heated through and fully coated.
08 - Transfer the chicken to serving plates and spoon the Boursin sauce generously over the top. Garnish with additional fresh chives if desired.

# Expert Tips:

01 -
  • The sauce comes together in the same pan so cleanup is almost embarrassingly easy.
  • Boursin does all the heavy lifting for flavor, meaning you look like a genius with almost zero effort.
  • It feels like something you would order at a bistro but takes barely forty minutes start to finish.
02 -
  • Do not crank the heat when melting the Boursin or the sauce can break and turn grainy instead of smooth.
  • Letting the chicken rest for a few minutes on the plate before returning it keeps it incredibly juicy.
03 -
  • Pound the chicken breasts to even thickness before cooking so nothing dries out while you wait for the thickest piece to finish.
  • If you want a lighter sauce, swap the heavy cream for half and half but simmer it a minute longer to reach the right consistency.

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