Creamy Boursin Chicken Dish (Printable)

Tender chicken breasts cooked in a rich garlic and herb cheese sauce with parsley and thyme.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Sauce

06 - 2 cloves garlic, minced
07 - 5.3 oz (1 package) Boursin Garlic & Fine Herbs cheese
08 - ½ cup chicken broth
09 - ½ cup heavy cream
10 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
11 - ½ teaspoon dried thyme (optional)

# Directions:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, pressing the seasoning into the meat to adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4–5 minutes per side until golden brown and nearly cooked through. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Add Boursin cheese, chicken broth, and heavy cream to the skillet. Stir constantly until the cheese melts completely and the sauce becomes smooth and creamy.
05 - Stir in fresh parsley and dried thyme if using. Allow the herbs to infuse into the sauce for about 1 minute.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 7–10 minutes, turning chicken occasionally, until cooked through (165°F internal temperature) and sauce has thickened slightly.
07 - Taste the sauce and adjust salt or pepper if needed. The Boursin cheese provides considerable seasoning, so taste before adding more salt.
08 - Transfer chicken and sauce to serving plates. Garnish with additional fresh parsley before serving hot.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like something that simmered all afternoon
  • That creamy Boursin base means you do not need a dozen herbs or a degree in French cooking
02 -
  • The sauce will look thin at first but it thickens beautifully as it simmers with the chicken
  • Do not let the garlic brown or it will turn bitter in the cream
03 -
  • Let the chicken rest for a few minutes after searing so it does not lose all those juices when you cut into it
  • If the sauce gets too thick, splash in a little more broth rather than adding more cream

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