Chicken with Boursin Sauce (Printable version)

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

# What you need:

→ Proteins

01 - 4 boneless, skinless chicken breasts

→ Dairy

02 - 5.3 oz Boursin cheese with garlic and fine herbs
03 - ⅓ cup plus 1 tablespoon heavy cream

→ Aromatics & Fats

04 - 2 tablespoons unsalted butter, divided
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely diced
07 - 1 tablespoon olive oil

→ Seasonings & Garnish

08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
10 - 1 teaspoon fresh parsley, chopped, plus extra for garnish
11 - Fresh chives, chopped (optional garnish)

# How To:

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 golden brown 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, stirring frequently to prevent browning.
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 cohesive.
05 - Stir the chopped parsley into the sauce. Return the seared chicken breasts to the skillet, spooning the sauce generously over each piece. 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, spoon the remaining sauce over each portion, and garnish with fresh parsley or chopped chives. Serve immediately.

# Expert Advice:

01 -
  • The sauce comes together in the same pan, so you get all those flavorful browned bits without a sink full of dishes.
  • Boursin does the heavy lifting for you, no need to juggle a dozen herbs and spices when the cheese already has garlic and fine herbs built right in.
02 -
  • If the sauce looks too thick after adding the cheese, splash in a tablespoon of the chicken resting juices or warm cream to loosen it.
  • Do not let the garlic brown past golden in the pan because burnt garlic will make the entire sauce bitter and there is no fixing that.
03 -
  • Let the chicken rest for at least three minutes before serving so the juices redistribute and every bite stays moist.
  • Use a pan you love and do not scrub away the fond after searing because those caramelized bits on the bottom are the secret to a sauce with real depth.

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