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Boursin Chicken

Boursin chicken with a creamy garlic-herb Boursin cheese sauce that melts into a glossy, fragrant pool around golden-seared breasts. Sear, deglaze, then simmer until smooth and lightly thickened for an easy elegant French-American weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp Salt, pepper, and garlic powder Use to taste for seasoning.
  • 2 tbsp olive oil
Sauce
  • 3 garlic cloves, minced
  • 0.5 cup dry white wine or chicken broth Choose one.
  • 1 cup chicken broth
  • 1 can (5.2 oz) Boursin garlic and herb cheese
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1 fresh thyme for garnish

Equipment

  • 1 large skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear 5-6 minutes per side until golden and internal temperature reaches 165°F, then remove to a plate.
Make the garlic-herb sauce
  1. Reduce heat to medium and cook minced garlic in the same pan for 30 seconds, stirring until fragrant. Pour in white wine and cook 2 minutes, scraping up browned bits from the bottom.
  2. Add chicken broth and bring to a simmer, then reduce slightly. Add Boursin garlic and herb cheese and stir until completely melted and smooth.
  3. Stir in heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly. Keep it at a gentle simmer, not a hard boil, so it stays glossy.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the Boursin sauce over each breast. Simmer 1-2 minutes to warm the chicken through and coat it in the sauce.
  2. Garnish with fresh thyme and serve immediately over mashed potatoes or pasta.

Notes

Pro tip: For the smoothest sauce, keep the heat at a gentle simmer once the Boursin melts—too high can break the cream. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet until warmed through (add a splash of chicken broth if thick). Freeze the cooked chicken and sauce for up to 2 months, thaw in the fridge overnight and reheat low and slow. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.