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Creamy Boursin Chicken

Creamy Boursin chicken with tender breasts simmered in a garlic-and-herb cheese sauce. Sear first for golden color, then simmer until the Boursin sauce turns silky and thick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 1 tbsp butter
Creamy Sauce
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 5.2 oz Garlic & Fine Herbs Boursin cheese
  • 0.5 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Season the chicken breasts with salt, black pepper, garlic powder, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Sear chicken for 5–6 minutes per side until golden brown, then remove and set aside.
Make the Boursin sauce
  1. Melt butter in the same skillet over medium heat.
  2. Add minced garlic and cook for 30 seconds, stirring until fragrant.
  3. Pour in chicken broth and scrape up browned bits from the bottom of the skillet.
  4. Add Boursin cheese and whisk until smooth and fully melted.
  5. Stir in heavy cream and Parmesan cheese until the sauce is creamy.
Simmer and finish
  1. Return chicken to the skillet and simmer for 8–10 minutes until chicken is fully cooked and the sauce thickens.
  2. Garnish with fresh parsley before serving.

Notes

For the smoothest sauce, make sure the Boursin cheese is whisked until fully melted before adding the cream and Parmesan. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze only the chicken and sauce for up to 2 months and reheat gently to avoid separation. For a lighter option, use half-and-half in place of heavy cream (the sauce will be slightly less thick).