Chicken with Boursin Sauce (Print Version)

Pan-seared chicken breasts in a creamy Boursin garlic and herb sauce, ready in under 45 minutes.

# What You 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 salt
09 - ¼ teaspoon black pepper
10 - 1 teaspoon fresh parsley, chopped (plus extra for garnish)

→ Optional Garnish

11 - Fresh chives, chopped

# Directions:

01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, allowing the butter to melt and begin foaming.
03 - Place the chicken breasts in the skillet and sear for 5 to 6 minutes per side until a deep golden crust forms and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.
04 - Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Sauté the diced shallot and minced garlic for 2 to 3 minutes, stirring frequently, until softened and fragrant.
05 - Lower the heat to medium-low. Add the Boursin cheese and heavy cream to the skillet. Whisk gently until the cheese has fully melted and the sauce is smooth and velvety.
06 - Stir the chopped parsley into the sauce. Return the chicken breasts to the skillet, spooning the sauce generously over the top. Simmer for 2 to 3 minutes until the chicken is heated through.
07 - Transfer the chicken to serving plates and spoon the remaining sauce over each portion. Garnish with additional fresh parsley or chopped chives. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in the same pan, which means all those caramelized chicken bits get folded into something luxuriously creamy.
  • It feels like a restaurant dish but requires zero technique beyond patience and a whisk.
02 -
  • If your sauce looks too thick after the cheese melts, splash in a tablespoon of the resting chicken juices or warm cream to loosen it.
  • Do not let the sauce boil after adding the Boursin, or the cream can separate and turn grainy instead of velvety.
03 -
  • The fond left in the pan after searing is pure concentrated flavor, so never wash it out between steps, just build the sauce right on top of it.
  • Letting the chicken rest before slicing keeps the juices inside where they belong, and those juices also happen to enrich the sauce when you return the meat to the pan.

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