Description
This dish features juicy, pan-seared chicken breasts smothered in a rich and creamy Boursin cheese sauce infused with garlic and fine herbs. It’s an easy yet elegant meal that pairs beautifully with mashed potatoes, pasta, or roasted vegetables.
Ingredients
Units
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Boursin Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3/4 cup low-sodium chicken broth
- 1 (5.2-ounce) package Boursin Garlic & Fine Herbs Cheese
- 1/2 cup heavy cream (or half-and-half)
- 1 teaspoon Dijon mustard (optional, for depth of flavor)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Step 1: Prepare and Cook the Chicken
- Season the chicken – Sprinkle garlic powder, salt, and pepper evenly on both sides of the chicken breasts.
- Sear the chicken – Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side, until golden brown and fully cooked (internal temp 165°F/74°C). Remove the chicken and set aside.
Step 2: Make the Boursin Sauce
- Sauté the aromatics – In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until soft and fragrant.
- Deglaze the pan – Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
- Add the cheese & cream – Lower the heat to medium-low, then stir in the Boursin cheese until melted and smooth. Slowly add the heavy cream and Dijon mustard (if using), whisking to combine. Simmer for another 2 minutes until the sauce thickens slightly.
Step 3: Combine & Serve
- Return the chicken – Place the cooked chicken back in the skillet, spooning the sauce over it. Let it simmer for 2-3 minutes to warm through.
- Garnish & serve – Sprinkle with fresh parsley and serve immediately over mashed potatoes, pasta, or rice.
Notes
- Thicker Sauce? Simmer longer or stir in a teaspoon of cornstarch mixed with water.
- Want a Lighter Version? Swap heavy cream for milk or half-and-half.
- Add a Splash of White Wine to the sauce for extra depth of flavor.