Pin Recipe Enjoy tender chicken breasts seared golden and simmered in a rich sauce of Boursin garlic & fine herbs cheese, heavy cream, and chicken broth. Infused with fresh parsley, garlic, and optional thyme, the sauce delivers a creamy, aromatic experience. This French-inspired main course is simple to prepare, perfect for a weeknight dinner, and pairs well with vegetables or grains. The luscious sauce coats the chicken wonderfully, providing comforting flavors with a silky texture.
The first time I made Boursin chicken, I was skeptical about how just cheese and cream could transform into something restaurant worthy. My husband took one bite and actually went silent for a full minute before declaring it the best thing to come out of our kitchen all year. Now it is the recipe I turn to when I want comfort food that feels special without requiring hours of work.
Last winter my sister came over exhausted from a new job, and I made this while she sat at the counter telling me about her day. By the time the sauce started bubbling, the whole kitchen smelled like garlic and butter, and she actually smiled for the first time in hours. Food does that sometimes, you know?
Ingredients
- Chicken breasts: Boneless and skinless cook evenly and quickly, perfect for this sauce
- Salt and pepper: Do not skimp here since the sauce is rich and needs that seasoning foundation
- Olive oil and butter: The butter burns too fast alone, so oil prevents that bitter taste
- Garlic: Fresh minced is non negotiable, jarred garlic loses something in translation
- Boursin cheese: Garlic and Fine Herbs is the classic choice, but the cracked pepper version works beautifully too
- Chicken broth: Homemade adds depth, but store bought is perfectly fine in a pinch
- Heavy cream: Half and half works if you are watching calories, though the sauce will be slightly thinner
- Fresh parsley: This brightens all that richness and makes the dish look finished
- Dried thyme: Optional but adds this subtle earthiness that rounds everything out
Instructions
- Season and prepare the chicken:
- Pat the chicken completely dry with paper towels, then sprinkle both sides generously with salt and pepper.
- Sear to golden perfection:
- Heat the olive oil and butter in your largest skillet over medium high heat until it shimmers, then add chicken and cook for 4 to 5 minutes per side until golden.
- Build the flavor base:
- Remove the chicken and reduce heat to medium, then toss in the garlic and stir for just 30 seconds until it becomes fragrant.
- Create the sauce:
- Add the Boursin, broth, and cream to the skillet, stirring constantly until the cheese melts into a smooth, velvety sauce.
- Finish with herbs:
- Stir in the parsley and thyme, then return the chicken to the pan and let everything simmer together for 7 to 10 minutes.
Pin Recipe My mother in law asked for the recipe after trying it at a Sunday dinner, and I felt oddly proud explaining how simple it actually was. Sometimes the most memorable meals are the ones that do not require every pot in the kitchen.
Making It Your Own
Chicken thighs work beautifully here if you prefer dark meat, just adjust the cooking time slightly. I have also added sautéed mushrooms or spinach when I needed to stretch the meal for unexpected guests.
Serving Suggestions
Mashed potatoes are the classic choice because they soak up every drop of that sauce, but crusty bread is just as dangerous. Steamed green beans add a nice crunch and color to balance all that richness.
Make Ahead Tips
You can season the chicken ahead of time and store it in the refrigerator, which actually helps the flavors penetrate deeper. The sauce also reheats surprisingly well if you find yourself with leftovers.
- Pat the chicken really dry before searing for the best browning
- Let the sauce rest for a few minutes off the heat before serving
- Garnish generously because that pop of green matters
Pin Recipe This is the kind of recipe that makes people ask when you are making it again, and that might be the highest compliment there is.
