Chicken with Boursin Sauce (Printable Version)
Pan-seared chicken breasts in a creamy Boursin cheese sauce with garlic and fresh herbs for an elegant weeknight dinner.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 1 tablespoon extra-virgin olive oil
→ Boursin Cream Sauce
05 - 1 package (5.3 oz) Boursin cheese with garlic and fine herbs
06 - 1/2 cup heavy cream
07 - 1/4 cup chicken broth
08 - 2 cloves garlic, minced
09 - 1 tablespoon unsalted butter
10 - 1 teaspoon fresh chives, finely chopped, plus extra for garnish
11 - 1 teaspoon fresh flat-leaf parsley, finely chopped
# How To Make:
01 - Pat the chicken breasts thoroughly dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 5 to 6 minutes per side until a deep golden crust forms and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil to keep warm.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
04 - Pour in the chicken broth and heavy cream, stirring well to combine and scraping up any browned bits from the bottom of the skillet to deglaze.
05 - Add the Boursin cheese to the skillet, breaking it apart with a spoon. Stir continuously until the cheese is fully melted and the sauce is smooth and uniform.
06 - Stir in the chopped chives and parsley. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly and coats the back of a spoon.
07 - Nestle the seared chicken breasts back into the skillet, spooning the sauce over them. Simmer together for another 2 to 3 minutes until the chicken is heated through and well coated.
08 - Transfer the chicken to serving plates and spoon the sauce generously over the top. Garnish with additional fresh chives if desired and serve immediately.
# Expert Tips:
01 -
- The sauce comes together in the same pan so every golden bit of flavor gets used and cleanup is minimal.
- It tastes like something you would order at a French bistro but the technique is genuinely simple enough for a weeknight.
- That Boursin cheese does all the heavy lifting for you with its built in garlic and herbs so you barely need to season anything else.
02 -
- Do not rush the sear on the chicken because those browned bits on the pan are where half the sauce flavor comes from.
- If the Boursin seems lumpy at first just keep stirring over gentle heat because it will eventually melt into a perfectly smooth sauce.
03 -
- Pound the chicken to an even thickness before cooking so every breast finishes at the same time and stays juicy.
- Low and gentle heat when melting the Boursin prevents the sauce from breaking or getting grainy.