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Boursin Chicken

Boursin chicken features golden seared chicken breasts simmered in a glossy garlic herb cheese sauce. Tender, juicy chicken gets coated in a smooth Boursin melt with fresh thyme and cracked pepper throughout.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 1 tbsp olive oil
  • 3 clove garlic, minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup chicken broth
Creamy Boursin Sauce
  • 1 package (5.2 oz) Boursin garlic and herb cheese
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1 fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season boneless skinless chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F; remove.
Make the Boursin herb sauce
  1. Cook garlic in the same pan for 30 seconds over medium heat, stirring until fragrant. Deglaze with dry white wine or chicken broth and cook 2 minutes.
  2. Pour in chicken broth and bring to a simmer. Add Boursin garlic and herb cheese, stirring until completely melted and smooth.
  3. Stir in heavy cream and fresh thyme leaves. Simmer for 3-4 minutes until the sauce thickens slightly.
Finish and serve
  1. Return the chicken to the pan and spoon Boursin sauce over each breast. Garnish with fresh thyme for garnish and serve over mashed potatoes or pasta.

Notes

For the glossiest sauce, keep the heat at a steady simmer and stir until the Boursin cheese is fully smooth before adding heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through. Freeze yes for the sauce and chicken separately up to 2 months, then thaw in the fridge and reheat slowly. For a lighter option, use half-and-half instead of heavy cream (the sauce will be a bit thinner but still creamy).