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Boursin Chicken

Creamy Boursin Chicken skillet with garlic herb sauce and fresh parsley garnish
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This Boursin Chicken recipe creates a rich, creamy, and flavorful one-skillet dish. Tender golden-seared chicken breasts are nestled in a silky garlic herb Boursin cream sauce that comes together with just a handful of simple ingredients.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each, pounded to even thickness)
  • 2 tablespoons olive oil
  • 1 package (5.2 oz) Boursin cheese, Garlic and Fine Herbs flavor
  • 1/2 cup chicken broth, low sodium
  • 1/4 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Pat chicken breasts dry with paper towels. Pound to an even thickness of about 3/4 inch. Season both sides generously with salt, pepper, and garlic powder.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil shimmers.
  3. Add chicken breasts and cook for 6 to 7 minutes per side without moving, until deep golden brown and internal temperature reaches 165 degrees F. Remove from skillet, place on a plate, and tent loosely with foil. Rest for 3 to 4 minutes.
  4. Reduce heat to medium. Add chicken broth and scrape up all browned bits from the bottom of the skillet using a wooden spoon.
  5. Add Boursin cheese and heavy cream. Stir continuously over medium heat until the cheese is fully melted and the sauce is smooth, about 2 minutes. Do not let the sauce boil.
  6. Nestle the rested chicken into the sauce. Spoon sauce over each piece generously. Simmer for 2 to 3 minutes until sauce thickens slightly and coats a spoon.
  7. Garnish with fresh chopped parsley and serve immediately over pasta, mashed potatoes, or rice.

Notes

  • Pound chicken breasts to an even thickness before cooking for the most consistent, juicy results.
  • Use Garlic and Fine Herbs Boursin for best results. Other flavors will change the sauce profile.
  • If sauce looks broken or greasy, reduce heat and stir in a splash of extra broth – it will come back together.
  • For a lighter version, substitute half-and-half for the heavy cream. The sauce will be slightly thinner.
  • Add a splash of white wine after deglazing for extra depth of flavor.

Nutrition

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