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Boursin Chicken

Creamy, garlicky Boursin sauce coats pan-seared chicken for an easy, elegant weeknight meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts pounded to 1/2 inch thickness
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • Kosher salt to taste
  • black pepper to taste
  • 2 tablespoons butter
  • 1 shallot minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1 package Boursin cheese softened (5.2 ounces)
  • fresh parsley chopped, for garnish
  • fresh thyme chopped, for garnish

Instructions

  • Place each chicken breast between plastic wrap and gently pound or cut to about 1/2-inch thickness so they cook evenly.
  • Season both sides of the chicken with 1/2 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, salt, and pepper to taste.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
  • Add the chicken to the skillet and cook about 6 minutes per side, or until cooked through and no longer pink; transfer to a plate and set aside.
  • Reduce heat to medium, add 2 tablespoons butter to the skillet, then sauté the minced shallot until softened, about 2–3 minutes.
  • Pour in 1 cup chicken broth and add the softened package of Boursin cheese; stir until the cheese melts and forms a creamy sauce.
  • Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan; whisk and simmer until the sauce is heated through and slightly thickened, about 4–5 minutes.
  • Return the cooked chicken to the skillet and warm in the sauce for 1–2 minutes to reheat and coat the chicken.
  • Adjust seasoning with salt and pepper if needed, then serve topped with chopped fresh parsley and thyme.

Equipment

  • Large Skillet
  • meat mallet or rolling pin
  • Tongs
  • Measuring spoons
  • measuring cups
  • spatula or wooden spoon

Notes

  • Pound chicken to uniform thickness for even cooking.
  • Use full-fat cream for a richer sauce.
  • Allow the Boursin to soften at room temperature for easier melting.
  • Simmer the sauce gently to prevent separation.
  • Serve immediately so the sauce stays creamy.