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Boursin Chicken

Boursin chicken pairs golden-seared chicken breasts with a glossy garlic-herb Boursin sauce that melts into a creamy pool. You’ll get fragrant thyme and cracked pepper throughout in a smooth, thickened sauce for an easy elegant weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • Salt, pepper, and garlic powder to taste Season the chicken generously on both sides.
  • 2 tbsp olive oil Used for searing in the skillet.
  • 3 cloves garlic, minced Minced garlic for fast sautéing.
  • 0.5 cup dry white wine or chicken broth Use either; deglazes and adds flavor to the sauce.
  • 1 cup chicken broth Adds body after deglazing.
  • 1 package (5.2 oz) Boursin garlic and herb cheese Stir until fully melted and smooth.
  • 0.5 cup heavy cream Stirs in after the Boursin melts.
  • 1 tsp fresh thyme leaves Adds an herbal backbone to the sauce.
  • Fresh thyme for garnish Optional but recommended for visible flecks.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Sear in olive oil in a large skillet over medium-high heat for 5-6 minutes per side until golden.
  2. Check doneness by making sure the internal temperature reaches 165°F, then remove the chicken to a plate. Let it rest while you build the sauce in the same pan.
Make the creamy Boursin sauce
  1. Cook the minced garlic in the same pan over medium heat for 30 seconds until fragrant. Deglaze with the dry white wine and cook for 2 minutes.
  2. Pour in the chicken broth and bring to a simmer, then add Boursin garlic and herb cheese. Stir continuously until completely melted and smooth.
  3. Stir in the heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly. Keep the sauce at a gentle simmer so it stays glossy.
Serve
  1. Return the chicken to the pan and spoon the Boursin sauce over each breast. Let the chicken warm briefly in the sauce, just enough to coat.
  2. Garnish with fresh thyme and serve over mashed potatoes or pasta. Spoon extra sauce from the pan so each bite gets a creamy herb pool.

Notes

Pro tip: fully melt the Boursin off the heat briefly if the pan is very hot, then stir smooth before adding cream. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a skillet on low to avoid breaking the sauce. Freezing is not recommended because the cream can separate after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture will be slightly less rich).