Description
Creamy Boursin Chicken with Herbs is a cozy, flavorful dish of golden-seared chicken breasts simmered in a rich, garlic-herb Boursin cheese sauce. It's simple enough for a weeknight dinner but indulgent enough to feel like a special meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 package (150g) Boursin cheese with herbs
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- Salt and black pepper, to taste
Instructions
- Pat chicken breasts dry and season generously with salt and black pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken breasts and sear 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- In the same skillet, sauté onion for about 3 minutes until softened.
- Add garlic and cook for 1 minute more until fragrant.
- Deglaze the pan with chicken broth, scraping up any browned bits from the bottom.
- Stir in the Boursin cheese until melted and creamy.
- Add heavy cream and Dijon mustard, whisking until smooth. Let simmer 3–4 minutes until slightly thickened.
- Return chicken to the skillet, spooning sauce over each piece; simmer 2–3 minutes to warm through.
- Garnish with chopped fresh parsley and thyme. Serve warm.
Notes
- For even cooking, pat chicken dry and season well before searing.
- Use medium-high heat for a golden crust, but reduce heat when melting the cheese to prevent scorching.
- Don’t rush the simmer — gentle heat keeps the sauce silky.
- Taste and adjust seasoning before serving; a pinch of salt or pepper can make a difference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main dish
- Method: Skillet / Stove-top
- Cuisine: Comfort / Home-style / French-inspired
Nutrition
- Serving Size: 1 chicken breast with sauce (approx.)
- Calories: ≈ 410 kcal
- Sodium: depends on added salt & broth
- Fat: ≈ 24–26 g
- Carbohydrates: ≈ 6–8 g
- Protein: ≈ 35–38 g