Lush Creamy Boursin Chicken with Garlic and Fresh Herbs (Print version)
Tender skillet chicken in a rich Boursin garlic herb sauce with cream, broth, parsley, and thyme.
# Ingredients:
For the chicken
01 -
4 boneless, skinless chicken thighs or 2 large chicken breasts sliced into cutlets, about 1 1/2 lb (680 g)
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon paprika
05 -
1 tablespoon olive oil
06 -
2 tablespoons unsalted butter
For the Boursin sauce
07 -
3 cloves garlic, minced
08 -
1/2 cup (120 ml) low-sodium chicken broth
09 -
1 package (5.2 oz or 150 g) Boursin Garlic and Fine Herbs cheese
10 -
1/2 cup (120 ml) heavy cream
11 -
1 tablespoon chopped fresh parsley, plus more for serving
12 -
1 teaspoon fresh thyme leaves
13 -
Optional serving sides such as mashed potatoes, pasta, rice, green beans, or asparagus
# Instructions:
01 -
Pat the chicken very dry. Season both sides with salt, black pepper, and paprika.
02 -
Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken for 4-6 minutes per side, until golden. Transfer to a plate. It does not need to be fully cooked yet.
03 -
Lower the heat to medium-low. Add the minced garlic to the same skillet and stir for about 30 seconds, just until fragrant.
04 -
Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
05 -
Reduce the heat to low. Add the Boursin and whisk until melted and mostly smooth. Stir in the heavy cream, parsley, and thyme.
06 -
Return the chicken and any juices to the skillet. Simmer gently for 3-6 minutes, spooning sauce over the top, until the chicken reaches 165 degrees F. Serve hot with extra parsley.
# Good to know:
01 -
Best served right away while the Boursin sauce is loose and glossy.
02 -
If the sauce thickens too much, loosen it with a splash of warm broth or cream.
03 -
Nutrition is an estimate per serving without optional sides.