Description
There’s something incredibly comforting about a creamy, flavorful chicken dish, especially one that comes together effortlessly. This Chicken with Boursin Sauce is the perfect balance of rich, velvety texture and aromatic herbs. The Boursin cheese, infused with garlic and fine herbs, melts into a luscious sauce that coats each bite of tender chicken, making every forkful irresistible.
This dish is a weeknight lifesaver but also fancy enough for a special occasion. Whether you’re cooking for family, hosting a dinner party, or simply craving something indulgent, this recipe has you covered. Serve it with roasted vegetables, mashed potatoes, or a simple salad, and you’ll have a restaurant-quality meal in no time!
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 package (5.2 oz) Boursin cheese (Garlic & Fine Herbs flavor)
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Fresh parsley, chopped (for garnish)
Instructions
Start by patting the chicken breasts dry with a paper towel—this helps them brown nicely. Season both sides with salt and pepper.
In a large skillet over medium-high heat, warm the olive oil and butter until melted. Add the chicken breasts and cook for about 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds, just until fragrant. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds tons of flavor!
Now, stir in the Boursin cheese, breaking it up with your spoon so it melts into the broth. Once fully incorporated, add the heavy cream, Dijon mustard, thyme, onion powder, and red pepper flakes. Stir everything together until smooth and creamy. Let the sauce simmer for 3–4 minutes, allowing it to thicken slightly.
Return the cooked chicken to the skillet, nestling it into the creamy sauce. Spoon some of the sauce over the top of each piece to ensure every bite is coated in that rich, garlicky goodness. Simmer for another 2–3 minutes, letting the flavors meld together.
Garnish with fresh parsley and serve immediately! Pair it with mashed potatoes, roasted veggies, or a side of buttery pasta for a complete meal.
Notes
- Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of broth or cream to loosen the sauce.
- Want more veggies? Stir in some baby spinach, mushrooms, or sun-dried tomatoes to add extra depth and color.
- This dish pairs beautifully with a simple side salad and a crisp, refreshing drink.