Creamy Boursin Garlic Herb Chicken (Printable)

Juicy pan-seared chicken in creamy Boursin garlic herb sauce. Rich, aromatic, and ready in 40 minutes.

# What You'll 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 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

# Steps:

01 - Pat the chicken breasts dry with paper towels and 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 foaming, add the chicken breasts and sear for 5 to 6 minutes per side until deeply golden and cooked through to an internal temperature of 165°F. Transfer to a plate and loosely tent with foil.
03 - Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Sauté the diced shallot and minced garlic for 2 to 3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pan.
04 - Lower the heat to medium-low. Add the Boursin cheese and heavy cream to the skillet, whisking gently until the cheese has fully melted and the sauce is silky smooth.
05 - Stir the chopped parsley into the sauce. Return the chicken breasts to the skillet, spooning the sauce generously over the top. Simmer gently for 2 to 3 minutes until the chicken is heated through and the sauce has slightly thickened.
06 - Transfer the chicken to serving plates, ladle the sauce over each breast, and finish with a sprinkle of fresh parsley or chives. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in the same pan you sear the chicken in, so cleanup is almost nonexistent.
  • Boursin does all the heavy lifting for you, delivering a complex, herby, garlicky richness that tastes like you spent hours.
  • It is genuinely easy enough for a weeknight but feels special enough for company.
02 -
  • Do not rush the sear by moving the chicken around in the pan, because that golden crust is where half the flavor lives.
  • If the Boursin seems stubborn and will not melt smoothly, take the pan completely off the heat for thirty seconds and keep whisking gently.
03 -
  • Let the chicken rest for at least three minutes under foil before serving so the juices redistribute instead of running out onto the plate.
  • If the sauce gets too thick while waiting, splash in a tablespoon of pasta water or chicken broth and stir until it loosens up.

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