Creamy Boursin Garlic Herb Chicken (Printable)

Pan-seared chicken in a creamy Boursin garlic and herb sauce—rich, aromatic, and ready in 40 minutes.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Dairy

02 - 5.3 oz Boursin cheese with garlic and fine herbs
03 - ⅓ cup plus 1 tablespoon heavy cream

→ Aromatics and Vegetables

04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 1 small shallot, finely diced

→ Seasoning and Oil

07 - 1 tablespoon olive oil
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 1 teaspoon fresh parsley, chopped, plus extra for garnish

→ Optional Garnish

11 - Fresh chives, chopped

# How-To:

01 - Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter, allowing the butter to melt and begin to foam.
03 - Place the chicken breasts in the skillet and sear for 5 to 6 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Transfer the chicken to a plate and tent loosely with aluminum foil.
04 - Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Sauté the diced shallot and minced garlic for 2 to 3 minutes until softened and fragrant.
05 - Lower the heat to medium-low. Add the Boursin cheese and heavy cream to the skillet. Whisk gently until the cheese has fully melted and the sauce is smooth and creamy.
06 - Stir in the chopped parsley. Return the chicken breasts to the skillet, spooning the sauce generously over each piece. Simmer for 2 to 3 minutes until the chicken is heated through.
07 - Transfer the chicken to serving plates, spoon the Boursin sauce over the top, and garnish with additional parsley or fresh chives. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in the same pan so you never lose a single bit of that golden chicken fond.
  • Boursin does all the heavy lifting for seasoning which means almost zero prep work.
  • It is naturally gluten free so you can serve it to almost anyone without a second thought.
02 -
  • If the sauce looks too thick after adding the cheese splash in a tablespoon of pasta water or extra cream to loosen it.
  • Do not let the Boursin boil aggressively or it can separate and turn grainy instead of silky.
  • The chicken continues cooking from residual heat so pull it from the pan just before you think it is done.
03 -
  • Let the chicken rest at room temperature for fifteen minutes before searing so it cooks more evenly throughout.
  • Use a whisk rather than a spoon for the sauce because it incorporates the cheese faster and prevents clumping.

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