Creamy Boursin Garlic Herb Chicken (Print Version)

Pan-seared chicken in a creamy Boursin cheese sauce with garlic and fine herbs. French-inspired, gluten-free, ready in 40 minutes.

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts (about 6 oz each)

→ Dairy & Cheese

02 - 5.3 oz Boursin cheese with garlic and fine herbs
03 - ⅓ cup plus 1 tablespoon heavy cream

→ Vegetables & Aromatics

04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely diced

→ Pantry & Seasoning

07 - 1 tablespoon olive oil
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
10 - 1 teaspoon fresh parsley, chopped, plus extra for garnish

→ Optional Garnish

11 - Fresh chives, chopped

# How to Make It:

01 - Pat the chicken breasts thoroughly dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, allowing the butter to melt and begin foaming.
03 - Place the seasoned chicken breasts into the hot skillet. Sear 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 aluminum foil.
04 - Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Sauté the diced shallot and minced garlic for 2 to 3 minutes, stirring frequently, until softened and fragrant.
05 - Lower the heat to medium-low. Add the Boursin cheese and heavy cream to the skillet. Whisk gently and continuously until the cheese has fully melted and the sauce is smooth and creamy.
06 - Stir the chopped parsley into the sauce. Return the seared chicken breasts to the skillet, spooning the sauce generously over each piece. Simmer for 2 to 3 minutes until the chicken is heated through.
07 - Transfer each chicken breast to a warm plate, ladle the Boursin sauce over the top, and finish with a sprinkle of fresh parsley or chives. Serve immediately.

# Expert Advice:

01 -
  • The sauce tastes like something from a French bistro but uses one clever store bought ingredient to shortcut the effort.
  • Cleanup is minimal since everything happens in a single skillet.
  • It is naturally gluten free so you can serve it to almost anyone without a second thought.
02 -
  • If the sauce breaks or looks grainy, remove the pan from heat and whisk in a splash of cold cream to bring it back together.
  • Do not crank the heat when melting the Boursin or the dairy proteins will separate and turn gritty.
03 -
  • Let the chicken rest for five minutes under foil before serving so the juices redistribute and every slice stays moist.
  • Pound thicker breasts to an even thickness before searing so you never end up with dry edges and a raw center.

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