Description
Creamy Chicken with Boursin Sauce brings French-inspired comfort straight to your dinner table with minimal effort and maximum flavor. Tender chicken breasts get smothered in a rich, velvety sauce that melts perfectly over each golden-brown piece, making weeknight meals feel surprisingly elegant.
Ingredients
Scale
Protein:
- 2 large boneless, skinless chicken breasts
Seasonings and Spices:
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
Cooking Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 package (5.2 ounces) Boursin cheese (Garlic & Fine Herbs)
- ½ cup heavy cream
Instructions
- Season chicken breasts with ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Ensure each breast is thoroughly and evenly coated with the spice blend.
- Heat 2 tablespoons olive oil in a large skillet at medium-high temperature (375°F). Carefully place seasoned chicken breasts into hot oil and cook for 5-6 minutes per side until golden brown with internal temperature reaching 165°F.
- Remove chicken from skillet and set aside on a warm plate. Keep the delicious browned bits in the pan for extra flavor development.
- Reduce heat to medium and add 1 tablespoon unsalted butter to the same skillet. Drop in 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Pour 1 cup chicken broth into skillet, scraping pan’s bottom to release caramelized chicken fragments. Let liquid simmer for 2 minutes to concentrate flavors.
- Crumble entire 5.2-ounce Boursin cheese into skillet. Stir gently until cheese melts completely and blends smoothly with broth.
- Add ½ cup heavy cream, ½ teaspoon dried thyme, and ½ teaspoon dried parsley. Whisk ingredients together until sauce reaches a consistent, creamy texture.
- Return chicken to skillet, coating each piece generously with sauce. Simmer for an additional 2 minutes at medium-low heat (325°F) to marry flavors.
- Transfer chicken and sauce to serving plates. Spoon extra sauce over each chicken breast for maximum flavor coverage.
Notes
- When choosing chicken breasts, select similar sizes to ensure even cooking and prevent dry or undercooked sections.
- Boursin cheese melts beautifully, but avoid high heat which can cause separation and grainy texture in the sauce.
- For a lighter version, substitute regular cream with half-and-half or use Greek yogurt to reduce calories without losing richness.
- Fresh herbs can replace dried herbs in the recipe, using about three times the amount for robust flavor and brightness.
- Prep Time: 5 minutes
- Cook Time: 20-22 minutes
- Category: Chicken
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 130 mg