Description
Chicken with Boursin Sauce is a creamy, flavorful dish featuring tender, pan-seared chicken smothered in a rich sauce made with Boursin cheese, garlic, and fine herbs. This easy-to-make recipe is perfect for weeknight dinners or elegant gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp butter
- 5 oz Boursin cheese with garlic and fine herbs
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 garlic cloves, minced
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels and season with salt and black pepper on both sides.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 4-5 minutes per side until golden brown. Remove and set aside.
- Sauté the Garlic: Reduce heat slightly and melt butter in the skillet. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
- Create the Sauce Base: Deglaze the skillet with chicken broth, scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly.
- Add Boursin Cheese: Stir in the Boursin cheese, whisking until smooth and creamy.
- Incorporate the Cream: Gradually add the heavy cream, stirring to combine. Let the sauce simmer for 3-4 minutes to thicken slightly.
- Return the Chicken: Place the chicken breasts back in the skillet, spoon the sauce over them, reduce the heat to low, cover, and simmer for 10-12 minutes until the chicken is cooked through (165°F internal temperature).
- Finish and Garnish: Taste the sauce, adjust seasoning if needed, and garnish with chopped parsley.
- Serve: Serve hot with your choice of sides such as mashed potatoes, rice, or roasted vegetables.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Gently reheat in a skillet over low heat, adding a splash of cream or broth to loosen the sauce.
- Freezing: Freeze the cooked chicken separately (without sauce) for up to 2 months. Thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main dish
- Method: Pan-Searing and Simmering
- Cuisine: French-inspired
Keywords: Chicken with Boursin Sauce Creamy Garlic Herb Chicken Easy Weeknight Chicken Recipe Pan-Seared Chicken with Sauce Elegant Chicken Dinner