Chicken With Boursin Garlic Herbs (Printable view)
Juicy chicken breasts in a creamy Boursin cheese sauce with garlic and fresh herbs for an elegant weeknight dinner.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Boursin Cream 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 parsley, finely 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 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, being careful not to let it brown.
04 - Pour in the chicken broth and heavy cream, stirring well to combine and scrape up any browned bits from the bottom of the pan to deglaze the skillet.
05 - Add the Boursin cheese to the skillet, breaking it apart with a spoon. Stir continuously until the cheese is 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, stirring occasionally, until it thickens slightly and coats the back of a spoon.
07 - Place the chicken breasts back into the skillet, spooning the sauce over them. Simmer together for another 2 to 3 minutes until the chicken is heated through and thoroughly coated.
08 - Transfer the chicken to serving plates and spoon the Boursin sauce generously over the top. Garnish with additional fresh chives if desired and serve immediately.
# Expert Advice:
01 -
- The sauce comes together in the same pan you sear the chicken in, so every golden bit gets folded back into something luxurious.
- Boursin does all the heavy lifting for you, delivering a velvety, herb flecked sauce without needing a cabinet full of spices.
02 -
- If the sauce looks too thick after adding the cheese, splash in another tablespoon of broth or cream until it reaches a pourable consistency.
- Resist the urge to crank the heat when melting the Boursin, high heat can cause dairy sauces to break and turn grainy.
03 -
- Take the chicken off the heat when it hits 160 degrees internally, carryover cooking will bring it to 165 while it rests and keeps it juicy.
- Use a wooden spoon to deglaze because its rounded edge gets into the curves of the pan better than any spatula.