Creamy Boursin Chicken Garlic Herbs (Print Version)
Chicken smothered in a rich, cheesy Boursin cream sauce with garlic and garden herbs. Try it with veggies or a creamy mash.
# Ingredients:
→ Chicken
01 -
1 teaspoon paprika
02 -
1/2 teaspoon freshly ground black pepper
03 -
1/2 teaspoon kosher salt
04 -
3 garlic cloves, minced
05 -
2 tablespoons unsalted butter
06 -
2 tablespoons olive oil
07 -
4 boneless, skinless chicken breasts or thighs
→ Boursin Sauce
08 -
1 package (5.2 ounces) Boursin Garlic & Fine Herbs cheese
09 -
1/2 cup chicken broth
10 -
1/2 cup heavy cream
11 -
1 tablespoon fresh parsley, chopped
12 -
1 teaspoon fresh thyme leaves
→ For Serving
13 -
Steamed green beans or asparagus
14 -
Mashed potatoes, pasta, or crusty bread
# Instructions:
01 -
Sprinkle some parsley and a little more black pepper on top of the chicken. Dish it up nice and hot over pasta, potatoes, or with some crusty bread, and pile on green beans or asparagus too.
02 -
Drop the chicken back into the skillet, snuggle it into the creamy sauce, and spoon some over the top. Keep it on a gentle simmer for about 3 to 4 minutes, just until the chicken's at 165°F in the center.
03 -
Set the heat down low. Toss in the Boursin cheese and whisk until it’s silky. Pour in cream, then stir in parsley and thyme. Keep whisking till the sauce is nice and creamy.
04 -
Splash the chicken broth into the skillet. Grab a wooden spoon and scrape up all the toasty brown bits off the bottom. Let that bubble away for a couple minutes so it gets lots of flavor.
05 -
In the same pan, add the garlic and give it a quick stir, about half a minute, just until it smells irresistible but doesn’t get brown.
06 -
Pour olive oil and butter into a big skillet on medium-high. Once the butter starts to foam, add your chicken. Cook it about 5–6 minutes per side until it’s got a good color. Take the chicken out and rest it for a bit.
07 -
Make sure your chicken is dry — use paper towels if you need to. Hit both sides with a generous shake of salt, pepper, and paprika.
# Notes:
01 -
Letting your chicken chill for a moment after searing helps keep it juicy and delicious.