Creamy Boursin Chicken
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Pan-seared chicken breasts simmered in a velvety sauce made from Boursin herb cheese and chicken broth. With only a handful of ingredients and 30 minutes start to finish, this feels like a restaurant meal on a Tuesday night.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1 cup chicken broth
- 1 package (5.2 oz) Boursin Garlic and Herb cheese
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- Fresh parsley for garnish
Instructions
- Season chicken breasts on both sides with salt and pepper. Pound to even thickness if needed.
- Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until deep golden brown. Remove and set aside.
- Reduce heat to medium. Add garlic and cook 30 seconds. Pour in white wine (or broth) and scrape up any browned bits.
- Add chicken broth and bring to a simmer. Crumble in the Boursin cheese and stir until melted and smooth.
- Stir in heavy cream and fresh thyme. Simmer for 3-4 minutes until sauce thickens slightly.
- Return chicken to the skillet. Spoon sauce over top and simmer on low for 5-7 minutes until chicken is cooked through (165°F).
- Garnish with fresh parsley and serve over egg noodles, mashed potatoes, or rice.
Notes
Any flavor of Boursin works — garlic and herbs is classic. Serve over egg noodles, mashed potatoes, or rice to soak up the incredible sauce. A splash of white wine added before the broth makes it even better.
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