Creamy Boursin Chicken Dish (Printable)

Tender chicken breasts cooked in a rich, garlicky Boursin sauce with herbs and cream.

# What You’ll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Sauce

06 - 2 cloves garlic, minced
07 - 5.5 ounces Boursin Garlic & Fine Herbs cheese
08 - ½ cup chicken broth
09 - ½ cup heavy cream
10 - 1 tablespoon fresh parsley, chopped
11 - ½ teaspoon dried thyme

# How-to Steps:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side until golden brown and nearly cooked through. Remove chicken from skillet and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Add the Boursin cheese, chicken broth, and heavy cream to the skillet. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
05 - Stir in the fresh parsley and dried thyme. Allow the sauce to simmer for 1 minute to infuse the flavors.
06 - Return the chicken breasts to the skillet along with any accumulated juices. Simmer for 7-10 minutes, turning the chicken occasionally, until cooked through and the sauce has thickened.
07 - Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with extra fresh parsley before serving.

# Expert Advice:

01 -
  • The Boursin cheese creates the most effortless garlic-herb sauce without measuring a dozen spices
  • One-pan cooking means almost zero cleanup
02 -
  • Don't rush the initial sear—that golden crust adds flavor and texture you cant get otherwise
  • Let the sauce reduce slightly while the chicken finishes its final simmer
03 -
  • Don't move the chicken while searing—let it develop that crust undisturbed
  • If the sauce seems too thick add a splash more broth rather than more cream

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