Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe
This Chicken with Boursin Sauce is a quick and elegant dish featuring tender, seared chicken breasts smothered in a creamy sauce made with flavorful Boursin cheese, heavy cream, and chicken broth, then garnished with fresh parsley and chives for a burst of herbal freshness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper (to taste)
- 2 tablespoons olive oil
Sauce
- 1 cup Boursin cheese (garlic and fine herbs flavor)
- 1/2 cup heavy cream
- 1/2 cup chicken broth
Garnish
- Fresh parsley (chopped)
- Fresh chives (chopped)
Instructions
- Season the chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance flavor.
- Sear the chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6–7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the sauce: In the same skillet, pour in 1/2 cup chicken broth and bring it to a gentle simmer. Scrape the bottom of the pan to loosen any browned bits left from the chicken, which adds flavor to the sauce.
- Add cheese and cream: Stir in 1 cup of Boursin cheese and 1/2 cup heavy cream. Mix continuously until the cheese melts and the sauce becomes smooth and creamy.
- Combine and heat through: Return the seared chicken breasts to the skillet, spooning the creamy Boursin sauce over the top. Let it heat through for a couple of minutes to meld flavors.
- Garnish and serve: Plate the chicken and spoon extra sauce over it, then garnish generously with chopped fresh parsley and chives before serving.
Notes
- You can substitute Boursin cheese with other flavored cream cheeses if unavailable, but the garlic and fine herbs flavor is key for the authentic taste.
- Ensure the chicken is cooked through to an internal temperature of 165°F (75°C) for food safety.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
- Leftover sauce can be refrigerated and gently reheated for another meal.
Keywords: chicken recipe, Boursin sauce, creamy chicken, garlic and herb chicken, easy dinner, stovetop chicken
