Description
This Chicken with Boursin Sauce recipe features tender, golden-brown chicken breasts smothered in a rich and creamy sauce made with Boursin garlic & fine herbs cheese, heavy cream, and chicken broth. Perfectly seasoned and garnished with fresh thyme, this dish can be prepared on the stovetop in just 20 minutes, making it a delicious and elegant meal for any weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
Sauce
- 1/2 cup Boursin cheese (garlic & fine herbs)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
Garnish
- Fresh thyme, for garnish
Instructions
- Heat olive oil: Heat olive oil in a large skillet over medium heat until hot.
- Cook chicken: Season the chicken breasts generously with salt and pepper. Place them in the skillet and cook for 6-7 minutes per side until they are golden brown and fully cooked through.
- Set chicken aside: Remove the cooked chicken from the skillet and set it aside on a plate to rest while you prepare the sauce.
- Sauté garlic: Add the minced garlic to the same skillet and sauté for about 1 minute, stirring frequently until fragrant but not browned.
- Add cheese and liquids: Stir in the Boursin cheese, heavy cream, and chicken broth. Mix well and bring the sauce to a gentle simmer over medium heat.
- Thicken sauce: Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly and becomes creamy.
- Return chicken to skillet: Place the chicken back into the skillet, spooning the sauce over each piece. Simmer together for another 3-4 minutes to heat the chicken through and meld the flavors.
- Garnish and serve: Remove from heat, sprinkle fresh thyme over the dish, and serve immediately.
Notes
- To ensure even cooking, pound the chicken breasts to an even thickness before cooking if needed.
- Boursin cheese can be substituted with another herbed soft cheese if unavailable.
- Serve with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Make sure not to overcook the chicken to keep it juicy and tender.
