Chicken With Boursin Sauce (Printable)

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

# What You’ll Need:

→ Chicken

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

→ Aromatics & Vegetables

04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely diced

→ Pantry & Seasonings

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 - Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken breasts. 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.
03 - Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Sauté the finely 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. Whisk gently until the cheese has fully melted and the sauce is silky and smooth.
05 - Stir the chopped parsley into the sauce. Return the seared 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 and spoon the remaining sauce from the skillet over each breast. Garnish with additional fresh parsley or chopped chives. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce is genuinely a three ingredient trick that tastes like you spent an hour reducing something fussy and classical.
  • It works with whatever Boursin flavor you have hiding in the back of the fridge, so it never gets boring.
02 -
  • If the Boursin sauce looks too thick after melting, add a splash of the chicken resting juices or a tablespoon of warm cream and whisk again until it loosens up.
  • Do not crank the heat when melting the cheese or the cream will break and you will end up with a grainy curdled mess instead of a silky sauce.
03 -
  • Let the chicken rest for at least five minutes before slicing so the juices redistribute instead of running all over your plate and watering down the sauce.
  • Always check the labels on your Boursin and cream if you are cooking for someone with sensitivities, because brands vary and hidden gluten can sneak into processed dairy products.

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